CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

     When it comes to most popular North Indian Curries, Chicken Tikka Masala tops the list along with Murg Makhani & Kadai Murg. It is one of the most ordered side dishes in an Indian restaurant around the world. A classic Indian type of Curry which found its origin in Britain. Cooking & serving Classic dishes at home is always an art. Getting it perfected with a taste that equals to the ones served in a restaurant was my all-time target when it came to Side dishes like Murg Makhani, Kadai Murg and Chicken Tikka Masala.  Simple nuances to get the flavour, creamy & rich texture along with soft and succulent meat is the secret behind the perfection of such curries.  All the more we can easily customize to suit our palate, make it healthy and equally tasty.
     Authentic Chicken Tikka Masala is usually made with Chicken marinated in Yogurt & a wonderful combination of Spices, skewered and char-grilled in a Tandoor for incredible smoky flavours. For the sake of making this recipe much easier for us to make at home, I have grilled the Chicken Tikka in an Electric Oven while keeping those amazing flavours & texture intact. Boneless Chicken Pieces suits best for the recipe.  Marinating the Chicken pieces helps to keep the meat juicy, tender, soft and succulent.
     When it comes to Chicken Tikka Masala the gravy should be thick and creamy.  The base is prepared with a combination of pureed Onions and Tomatoes along with Spices.  Pureeing the Onions and Tomatoes gives a creamy rich texture & freshly ground spices gives a wonderful aroma to Chicken Tikka Masala.
     The authentic taste of Chicken Tikka Masala sprouts literally from the smoky flavour and the use of fresh ingredients & spices. Chicken Tikkas are basically cooked in a Tandoor before adding them into Chicken Tikka Masala, which gives a smoky flavour to the Curry.  When you alternate the method what you lack in the curry is the smoky flavour. To fake the smoky smell which gives an authentic taste and flavour to the Chicken Tikka Masala, I have given a method below...



Cuisine - North Indian, Pakistani
Course - Side Dish
Difficulty - Medium
Spice Level - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 1 Hour /Overnight
Cooking Time -1 -11/2 Hours


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HOW TO COOK CHICKEN TIKKA MASALA WITH OVEN GRILLED CHICKEN TIKKA

FOR CHICKEN TIKKA :

For detailed recipe on HOW TO MAKE OVEN GRILLED CHICKEN TIKKA, Click here...

OVEN GRILLED CHICKEN TIKKA

INGREDIENTS :

For Chicken Tikka Masala :

Chicken Tikka Pieces - 500 Gms
Onions - 3 Nos.
Tomatoes - 3 Nos.
Ginger- Garlic Paste - 3 Tspns
Coriander Powder - 3 Tspns
Red Chilli Powder  - 2 Tspns
Spice Powder - 2 Tspns
Kasoori Methi - 2 Tbspns
Thick Yogurt (Curd) -  2 Tbspn
Oil - 3 Tbspns
Butter - 3 Tbspns
Salt - To taste
Sugar - 1 Tspn

For Spice Powder :

Fennel Seeds - 1/2 Tspn
Cloves - 6 Nos.
Bay Leaves - 2 Nos.
Cinnamon 1" piece - 2 Nos.
Green Cardamom - 3-4 Pods
Black Cardamom - 1 No.

Soak and Grind :

Almonds/ Cashew nut - 8-10 Nos.
Fresh Cream - 1 Tbspn

To Garnish :

Coriander Leaves - Few
Kasuri Methi - Few Strands
Fresh Cream - 2 Tbpsn (Optional)

METHOD :

• Dry roast the ingredients for the Spice Powder on a low flame until aromatic, except Green Cardamoms (add it while grinding). 
• Grind it into a fine powder.
• Soak Almonds/Cashew nuts in Warm Water for about 20-30 Minutes and grind it into a fine paste along with Fresh Cream.
• Cook Chicken Tikka in an Electric Oven and keep it aside.
• Grind Onions to a paste and puree the Tomatoes.
• Heat Oil and half of the Butter in a pan and saute the ground Onions & Ginger-Garlic paste until fragrant on a low flame.
• Add Tomato puree, Kasoori Methi, Yogurt/Curd and mix well. 
• Leave this on a low flame for few minutes until the raw flavour goes.
• Can add the leftover marinade from the Chicken at this stage.
• Add Red Chilli Powder, freshly ground Spice Powder, Coriander Powder and saute until oil separates from the gravy.
• Add Oven Grilled Chicken Tikkas to the Chicken Tikka Masala and leave it on a low flame for few minutes.
• Pour in the  Almond/Cashew & Fresh Cream Paste to the Chicken Tikka Masala and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Cook until the Chicken Tikka Masala reaches the desired consistency.
• Adjust the consistency of the Curry to your preference.
• Melt the remaining Butter in another pan and pour it over the gravy.
• Garnish Chicken Tikka Masala with finely chopped Coriander Leaves and few strands of Kasuri Methi.
• Serve Chicken Tikka Masala hot.
• Chicken Tikka Masala can be served along with Biriyanis, Pulaos,  Ghee Rice/Nei Choru or just simply serve it with Steamed White Rice or Basmati Rice.
• Chicken Tikka Masala pairs well with Naan, Kulcha, Parotta/Roti and Chapatis, especially Maida(All-purpose Flour) Chapatis.

NOTES :

• Boneless Chicken Pieces suits well for the recipe.
• Marinating the chicken pieces for a longer time yields juicy and succulent meat in Chicken Tikka Masala.
• I have not used any food colouring. 
• If preferred can use few drops of reddish-orange food colouring to the Chicken Tikka Masala.
• Can adjust the amount of Red Chilli powder to suit your Spice Level.
• I have used Kashmiri Chilli Powder in the Gravy, which is less spicy and gives a bright red colour to the Chicken Tikka Masala.
• Can grind some Raisins/Dates along with onions for a sweeter taste. If doing so avoid adding sugar.
• If you prefer tanginess in the Curry, add few drops of lemon juice just before serving.
• If you don't have kasuri methi, can substitute it with 1/4 tspn of dry roasted and powdered fenugreek seeds. 

 

A QUICK TIP :

FOR A SMOKY TANDOOR FLAVOUR :

     When Chicken Tikka Masala is ready, make a small bowl shape with an aluminium foil with few Tspns of Oil or Butter and place it on top of the curry(floating).  Heat a Briquette of Charcoal on an open flame till red hot & gently drop the hot charcoal into the aluminium foil bowl and cover it immediately.  Also, cover the dish tightly.  Remove the aluminium foil just before serving and discard it. The curry would be infused with the smoky flavour.

Can try this method while cooking dishes like,
BUTTER CHICKEN/MURG MAKHANI
TANDOORI CHICKEN IN OVEN, 
OVEN GRILLED CHICKEN TIKKA
CHICKEN MANDI, 
KADAI CHICKEN/CHICKEN KARAHI,
CHICKEN TIKKA MASALA,
BIRIYANI etc.,