Chicken Tikka Masala Recipe Sanjeev Kapoor -

5 from 1 vote

Chicken Tikka Masala Recipe Sanjeev Kapoor

This Chicken Tikka Masala Recipe Sanjeev Kapoor is creamy, bursting with flavor, and so good you will want seconds.

Prep Time2 10

Active Time45

Total Time55

Course: dinner

Cuisine: Indian

Keyword: Butter chicken vs tikka masala, Cardamom powder, Cast iron kadai, Chicken cubes, Chicken tikka masala, Chicken Tikka Masala Recipe Sanjeev Kapoor, Coriander powder, Fenugreek leaves, Garlic paste, Green cardamom, Kasoori methi, Paneer tikka, Set aside, Spice rack above stove

Yield: people

Calories: 369kcal

Author: Author: Maddy & JD - Them Bites

Materials

For chicken marinade

2 lb boneless chicken breast cut into 1 inch pieces
1 cup plain yogurt
2 tbsp garlic minced
1 tbsp ginger minced
1 tsp cumin
1 tsp chili powder
1 tsp turmeric
2 tsp garam masala
1 tsp salt

For the sauce

2 tbsp oil or ghee
5 garlic cloves finely chopped
1 1 inch piece of ginger minced
2 medium yellow onions chopped
2 tomatoes chopped
salt to taste
4 cups tomato puree
2 tsp coriander powder
2 tsp turmeric
2 tsp chili powder
½ tsp cardamom powder
2 tsp garam masala
4 tbsp cashew paste soaked, drained and pureed cashews
2 tsp dried fenugreek leaves
4 tbsp butter
½ cup heavy cream

Instructions

Place the chicken cubes in a medium bowl and add all the other marinade ingredients. Stir to combine, making sure the chicken is evenly coated. Cover with plastic wrap and refrigerate for a couple of hours.
Remove from the refrigerator. Add oil or ghee to a deep skillet and add chicken, working in batches so it’s not too crowded. Cook until browned and remove from the skillet. Set aside.
Add garlic and ginger, and saute for 30 seconds until fragrant. Add onions and cook until translucent.
Next add tomatoes, mix and sauté until soft. Add salt and mix. Add tomato puree, mix, cover and cook for 15-20 minutes.
Add coriander powder, turmeric powder, red chili powder, green cardamom powder and garam masala powder, mix and sauté for 1 minute.
Add cashewnut paste, mix and sauté for 1 minute. Add dried fenugreek leaves powder and mix well. Add butter and mix well.
Add chicken. Cook for 1 minute. Add cream and mix. Serve hot with basmati rice or roti.

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