Easy Chicken Tikka Masala Recipe - Murgh Tikka Masala
An easy chicken tikka masala recipe prepared in one pot with simple Indian spices, yogurt, and cream makes an incredible dinner for tonight. Don’t go to the restaurant, make at home and enjoy it with your family! Popular Murgh Tikka Masala in India and Pakistan will be ready within an hour.
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Servings: 3 Persons
Calories: 489kcal
Equipment
- Pan
Ingredients
- Marinade The Chicken:
- 550 g Chicken
- 1 cup Yogurt
- ½ teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Black Pepper Powder
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Oil
- For Chicken Curry:
- 1 tablespoon Oil
- Onion chopped – 1 Medium Size
- 1 teaspoon Ginger Garlic Paste
- ½ teaspoon Salt
- ½ teaspoon Red Chili Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 cup Tomato Paste
- 2 teaspoon Butter
- 1 cup Fresh Cream
- Cilantro / Fresh Coriander For garnishing
Instructions
- Marinade the chicken for 01 hour by using chicken marination ingredients.
- After 01 hour, fry the chicken to golden brown pieces and take it out and keep on side.
- In the same oil, caramelize the onion.
- As the onion starts to change the color then add ginger garlic paste.
- Saute for few minutes.
- Now add salt, red chili, turmeric, and coriander and give it a good mix until the oil visible on the sides.
- Add tomato paste and give it a good mix.
- Pour fresh cream.
- Add chicken tikka pieces.
- Cover and cook for 5 minutes on low/medium heat.
- Garnish with cilantro / fresh coriander
- Now the chicken tikka masala is ready to serve!
- The tasty and delicious recipe of “Chicken Tikka Masala” is ready to serve.
Notes
- To get the best result, marinate chicken using tikka masala before night. Overnight masala easily penetrates into the chicken and makes it more tasty, tender, and juicy in taste from inside.
- Roast the chicken on high heat to give it a roasting color. Make sure when you roasting chicken, it should not release water.
- You can also BBQ the chicken or simply roast it in the oven.
- Prefer to use homemade garam masala to make this chicken.
- Make sure the onion is fully blended in curry.
- Remove tomato skin when making a paste otherwise, the curry will not smooth in texture.
- Avoid adding cream on high heat.
- After adding cream, give it a good whisk to make a creamy homogenous curry texture.
- Choose the right pot or skillet to cook masala. It will really add a big difference in look and taste.
- If you want to make the chicken tikka masala spicier then increase the amount of red chili powder both in marination or in curry.
Nutrition
Calories: 489kcal