Dhaba Style Chicken Tikka Masala Recipe
Servings 4 people
Ingredients
For Chicken Tikka Marination
- 500 g Boneless chicken
- 150 g Whisked yogurt
- 1 tsp Ginger garlic paste
- 1/3 tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1/2 tsp Garam masala powder
- 1 tbsp Oil
- Salt as per taste
For Chicken Tikka Masala Gravy
- 1 Bay leaf
- 2 Onions Finely chopped (medium size)
- 1 tsp Ginger garlic paste
- 1 tbsp Butter
- 1 tsp Kashmiri chilli powder
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 7 tbsp Tomato puree Store-bought
- 1/2 tsp Cumin powder
- 2 tsp Kasuri methi Roasted & crushed
- 2 tbsp Fresh cream
- 1/2 tsp Garam masala powder
- 4 tbsp Oil
- Salt to taste
- 150 ml Water
- A piece of charcoal
- 1 tbsp Oil
- Fresh coriander for garnishing
Instructions
Marinate the chicken
- In a large bowl add the chicken with yogurt, ginger garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder, salt & oil.
- Combine the chicken with the spices & yogurt until the chicken is evenly coated
- Cover the bowl with a plastic wrap and marinate in the fridge for 30 minutes or preferably overnight.
Cook the chicken tikka
- In a large pan heat 4 tbsp oil over medium high heat. Add the marinated chicken pieces and cook over medium-high heat for 5–6 minutes, until browned in spots.
- Remove the chicken from the oil, transfer it to a plate, and set aside.
Make the Chicken Tikka Masala Gravy
- In the same oil, add the bay leaf and onions, and sauté for 2–3 minutes, or until the onions are soft.
- Add 2 tablespoons of water and scrape the bottom of the pan to loosen the browned bits (fond). This adds extra flavor to the gravy.
- Add the ginger-garlic paste and sauté for 2 minutes, or until its raw aroma disappears.
- Push the onions and ginger-garlic paste to the sides of the pan. Add 1 tablespoon of butter to the center and let it melt.
- Add the Kashmiri chili powder to the melted butter and sauté for 10 seconds to give the gravy a natural vibrant color without using artificial food coloring.
- Add the turmeric powder, red chili powder, coriander powder, and 2 tablespoons of water. Cook for 2–3 minutes, stirring continuously.
- Add the tomato purée and cook over medium-high heat for 3–4 minutes, stirring continuously. I used store-bought tomato purée, but you can also use fresh tomato purée.
- Add the prepared chicken tikka and mix well to coat it evenly with the gravy.
- Add the cumin powder, kasuri methi, and salt, then mix well.
- Add the water to cook the chicken and mix well. Cover and cook over low heat for 5–6 minutes, or until the chicken is cooked through.
- Uncover the pan and add the fresh cream, kasuri methi, and garam masala powder. Stir well, then cover and cook over low heat for 2 minutes.
Add a Smoky Flavor (Dhungar Method)
- Turn off the heat. Place a small bowl or a piece of aluminum foil on top of the cooked chicken. Put a hot charcoal in the bowl (or foil), add 1 teaspoon of oil, and immediately cover the pan. Let it smoke for 3–4 minutes.
- Garnish with fresh coriander and a drizzle of fresh cream. Serve the dhaba style chicken tikka masala with tandoori roti, naan, butter naan or rice.
