Homemade Chicken Tikka Masala

5 from 36 votes

Prep Time5

Cook Time30

Total Time35

Course: Dinner, Lunch

Cuisine: Bangladeshi, Indian, Pakistani, United Kingdom

Diet: Gluten Free

Servings:

Calories: 259kcal

Author: Kushi

4 skewers Chicken tikka skewers check tips, four 12-inch long skewers
1 Onion large, finely chopped
2 to 4 Garlic cloves finely chopped
1 inch Ginger finely chopped
2 tablespoon Cooking oil butter or ghee
1 can Tomato sauce 8 oz can or puree from 3 large tomatoes or crushed tomatoes
1 tablespoon Kashmiri red chile powder for color
½ to 1 teaspoon Red chile powder for spiciness, adjust to taste, check tips
1 teaspoon Garam masala powder or Tandoori Masala Powder or Curry powder
2 to 3 teaspoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Salt adjust to taste
2 tablespoon Chicken tikka marinade completely optional
½ cup Hot Water adjust as needed
½ cup Heavy cream or sour cream or cashew paste made with 10-5 cashews, check tips
1 tablespoon Kasuri Methi Dried fenugreek leaves
1 tablespoon Butter or Oil, while serving

First, marinate and make the chicken tikka as given in the recipe.
4 skewers Chicken tikka skewers
In a saucepan on medium heat, add oil.
2 tablespoon Cooking oil
Add finely chopped onions, garlic, and ginger, and sauté until the onions turn light golden brown. This should take about 8 to 10 minutes on medium flame.
1 Onion, 2 to 4 Garlic cloves, 1 inch Ginger
Add tomato sauce, Kashmiri chile powder, spicy chile powder, garam masala powder, coriander powder, cumin powder, salt, water, and leftover marinade (optional), and mix well.
1 can Tomato sauce, 1 tablespoon Kashmiri red chile powder, ½ to 1 teaspoon Red chile powder, 1 teaspoon Garam masala , 2 to 3 teaspoon Coriander powder, 1 teaspoon Cumin powder, 1 teaspoon Salt, ½ cup Hot Water, 2 tablespoon Chicken tikka marinade
Cook until the mixture becomes really thick. (Fresh tomatoes take 8 to 10 minutes, and canned tomatoes take only 3 to 5 minutes on medium-high flame)
Add the cream and cook for a few minutes, until the sauce thickens and becomes creamy. At this stage, taste check and adjust salt, spices, and water.
½ cup Heavy cream, 1 tablespoon Kasuri Methi
Add the chicken tikka (and grilled veggies, if preferred) from four 12-inch skewers, kasuri methi, and continue simmering for another 3 to 5 minutes.
Add a dollop of butter and serve chicken tikka masala with basmati rice, jeera rice, naan, roti, or any Indian flatbreads and enjoy.
1 tablespoon Butter

The complete recipe for chicken tikka
I have used tandoori masala instead of garam masala powder.
I added veggies from one skewer and served the rest as a side.
This gravy was spicy, so you may reduce the extra spicy red chile powder by half or skip it completely if you prefer mild curries.
Kashmiri red chile powder gives this dish the signature red color.
If you have any leftover marinade from preparing chicken tikka, add it to the tomato sauce. I had about 2 tablespoons of marinade left over from preparing chicken tikka, which I added to this dish.
You may easily substitute chicken with grilled veggies or Indian cottage cheese (paneer), baby corn, mushrooms, or even tofu in this dish to make it vegetarian.
Always adjust all the spices to taste.
Be sure to marinate the chicken for better results. Check chicken tikka
If you want a creamy, sweeter dish, then check our butter chicken recipe.
You can substitute heavy cream with sour cream or yogurt. If you feel adding cream will curdle the gravy, simply take sour cream into a bowl, add a small amount - say a few tablespoons - of hot gravy and mix it well, and then add this back to the gravy.
To balance the flavors, you can add 1 teaspoon of sugar.