Chicken Tikka Masala Recipe

Chicken Tikka Masala Recipe -

By Chef Rupam Bhagat


Serves 4-6 people

 Ingredients for Sauce

  • 2 lbs. Roma tomatoes
  • 1 lb. Roasted red pepper
  • 4 Star anise, whole
  • 4 green cardamoms, whole
  • 6 green cardamoms, whole
  • 12 oz butter
  • 3 Fl oz canola oil
  • 6 oz 24 Mantra ginger garlic paste
  • 2 Tbsp 24 Mantra chili powder
  • 2 Tbsp 24 Mantra ground coriander
  • 2 Tbsp 24 Mantra ground turmeric
  • 1 Tbsp 24 Mantra cumin powder
  • 2 Tbsp dried fenugreek leaves
  • 2 Bay leaves
  • ½ qt tap water
  • 16 Fl oz heavy cream
  • 1 oz granulated sugar
  • Kosher salt to taste

Ingredients for Chicken Tikka

  • 10 oz whole milk yogurt
  • 2 tsp 24 Mantra ground turmeric
  • 2 tsp 24 Mantra chili powder
  • 1 Tbsp 24 Mantra ground coriander
  • 1 Tbsp 24 Mantra cumin powder
  • 1 Fl oz lemon Juice
  • 4 oz 24 Mantra ginger garlic paste
  • 2 lbs. chicken thigh, boneless, skinless 
  • Kosher salt to taste

Recipe Preparation

Chicken Tikka:

  • Combine the yogurt, turmeric, chili powder, coriander, cumin, lemon juice, Ginger-Garlic Paste and salt in a container and mix well.
  • Add the chicken, mix to evenly coat the chicken with the marinade.
  • Cover and store in the cooler to marinate for at least 30 minutes and up to 24 hours.
  • Place the chicken in a single layer on a parchment lined sheet pans and roast 500F until the chicken is cooked through to 165 F, about 10-15 minutes.

Tikka Masala Sauce:

  • Blend the tomatoes, roasted red pepper.         
  • Place the butter and canola oil in a pot over a high heat.
  • Add the bay leaves, star anise, black cardamom, green cardamom, and cinnamon and sauté to toast the spices, about 30-60 seconds.
  • Add the Garlic-Ginger Paste and sauté until caramelized, about 3-5 minutes.
  • Add the chili powder, coriander, cumin, dried fenugreek leaves and cook until fragrant, about a minute.
  • Add the tomato-red pepper puree mixture and bring to a boil.
  • Reduce to a simmer and cook, stirring occasionally until the sauce has thickened slightly and the flavors developed, about 15-20 minutes.
  • Return to the pan and add the cream, sugar, salt and bring to a simmer.
  • Simmer, stirring frequently until the sauce has thickened slightly about 10-15 minutes
  • Combine chicken with the Tikka Masala sauce.
  • Bring to a boil. Lower the heat and simmer for 12-15 mins adjust seasoning to Taste.
Serve with steamed Basmati rice or toasted Naan.