Chicken Tikka Masala is rich, creamy, and slightly smoky—grilled chicken pieces in a spiced tomato-based gravy. It’s a bit different from traditional Pakistani karahi, leaning more toward a creamy curry style.
Chicken Tikka Masala (Home Style)
Step 1: Marinate the chicken
- 500–700g boneless chicken (cubes)
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp lemon juice
- Salt to taste
Mix and marinate for at least 1 hour (overnight is better).
Step 2: Cook the chicken
- Grill, bake (200°C for ~20 min), or pan-fry until slightly charred and cooked through. Set aside.
Step 3: Make the masala (gravy)
- 2–3 tbsp oil or butter
- 1 onion (finely chopped)
- 1 tbsp ginger-garlic paste
- 3–4 tomatoes (blended or finely chopped)
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 cup cream (or milk for lighter version)
- Salt to taste
Cooking:
- Heat oil/butter, sauté onion until golden.
- Add ginger-garlic paste, cook briefly.
- Add tomatoes + spices, cook until oil separates (bhunnai stage).
- Add cream and simmer a few minutes.
- Add cooked chicken and simmer 5–10 minutes until flavors combine.
Step 4: Finish
- Garnish with coriander and a little butter or cream swirl.
Tips for better flavor
- Slightly charred chicken gives that “tikka” taste
- Don’t skip the bhunnai step—it builds depth
- Add a pinch of kasuri methi (dried fenugreek) at the end for a restaurant-style aroma
Serving ideas
- Naan, roti, or paratha
- Jeera rice
- With salad and raita
If you want, I can give you a restaurant-style version (like what you’d get at Bundu Khan Restaurant) or a quick one-pot version for busy days.
