📝INGREDIENTS
- 🍗 500g boneless chicken (preferably thigh pieces, cut into 1.5-inch cubes)
- 🧈 3 tbsp thick yogurt (hung curd for best results)
- 🧄 1 tbsp fresh ginger-garlic paste (for marinade)
- 🌶️ 1 tsp Kashmiri red chili powder (for rich color without too much heat)
- 🌕 ½ tsp turmeric powder (adds color and anti-inflammatory touch)
- 🌿 1 tsp garam masala powder (warm spice blend)
- 🍋 1 tbsp lemon juice (adds tanginess and tenderizes the meat)
- 🧂 Salt – ½ tsp (or to taste, for marinade)
- 🧈 1 tbsp oil or melted butter (for brushing while grilling)
- 🧅 2 medium onions – finely chopped (for the gravy base)
- 🍅 3 medium ripe tomatoes – pureed (about ¾ cup)
- 🧄 1 tbsp ginger-garlic paste (for gravy)
- 🌶️ 1 tsp Kashmiri red chili powder (for the gravy)
- 🥄 1 tsp ground coriander
- 🌿 ½ tsp cumin powder
- 🧈 2 tbsp butter or ghee (for sautéing)
- 🧂 Salt – to taste (for gravy)
- 🥣 ½ cup fresh cream (heavy cream or malai)
- 🪔 ½ tsp garam masala (for finishing)
- 🌿 2 tbsp chopped fresh coriander (for garnish)
- 🌸 ½ tsp kasuri methi (dried fenugreek leaves, crushed between palms)
- 💧 Optional: Splash of hot water or stock to adjust consistency
👩🍳Recipe
- 🔴 Step 1: Marinate the Chicken
- In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, chili powder, turmeric, garam masala,
and salt.
- Mix well, then add the chicken pieces. Coat thoroughly with the marinade.
- Cover and refrigerate for at least 4 hours, preferably overnight, for deep flavor and tenderness.
- Tip: The longer it marinates, the juicier and more flavorful the tikka becomes!
- 🔥 Step 2: Cook the Chicken Tikka
- Preheat a grill or oven to 200°C (392°F). Thread marinated chicken on skewers (optional).
- Grill or roast for 15–18 minutes, turning halfway and brushing with oil/butter for charred edges.
- If using stovetop, pan-fry on high heat until well-cooked and slightly crisp outside.
- Texture Tip: Chicken should be juicy and lightly charred on the outside, not dry.
- 🧄 Step 3: Prepare the Gravy (Masala)
- In a heavy-bottomed pan, melt butter/ghee on medium heat.
- Add chopped onions. Sauté until golden brown (~8–10 minutes) for a rich flavor base.
- Add ginger-garlic paste, sauté for another 1–2 minutes till raw smell fades.
- Stir in pureed tomatoes. Cook on medium flame till oil begins to separate from the sides (~10–12 mins).
- Add chili powder, coriander powder, cumin powder, and salt. Mix and cook for another 2–3 minutes.
- Optional: Blend this masala with a hand blender for a smooth, restaurant-style texture.
- 🍛 Step 4: Simmer with Chicken & Cream
- Add the grilled chicken tikka pieces to the gravy. Mix gently.
- Add a splash of hot water or stock if gravy feels too thick.
- Simmer covered for 8–10 minutes on low flame for flavors to combine.
- Add cream, crushed kasuri methi, and garam masala. Mix and simmer for another 2–3 minutes uncovered.
- Pro Tip: Do not boil after adding cream, just gently heat.
- 🌿 Step 5: Final Touch & Serving
- Garnish with chopped coriander and an extra drizzle of cream or butter on top.
- Serve hot with butter naan, roti, garlic naan, jeera rice, or plain steamed basmati rice.
- Flavor Note: Best enjoyed freshly made, but it tastes even richer the next day!