Chicken Tikka Masala Recipe by Sanjeev Kapoor
Sanjeev Kapoor's Chicken Tikka Masala is an iconic and immensely popular Indian dish. It is thought to have originated in the Punjab region of India and was then popularized around the world. Sanjeev Kapoor's version is particularly noteworthy due to its unique blend of flavors and ingredients, making it an ideal choice for those looking to expand their cooking repertoire with authentic Indian cuisine.
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Servings: 3 people
Calories: 369kcal
Equipment
- bowl
- Blender
Ingredients
For chicken marinade
- 1 lb boneless chicken breasts
- 1/2 cup plain yogurt
- 2 tbsp garlic & ginger paste
- 1/2 tsp ground cumin
- 1/2 tsp plain chili powder
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp Salt to taste
For the sauce
- 1 tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 tomatoes chopped
- 1 medium finely chopped yellow onion
- Sea salt to taste
- 2 cups tomato puree
- 1 tsp coriander powder
- 1 tsp ginger minced
- 1 tsp dried fenugreek leaves
- 2 tbsp cashew paste soaked, drained, and pureed cashews
- 1 tsp garam masala powder
- 1 tsp of chili powder
- 2 tbsp unsalted butter, melted
- 1 tsp Turmeric Powder
- 1/4 tsp cardamom powder
- 1/4 cup heavy cream or half and half
Instructions
- Start by marinating your chicken pieces with yogurt, garlic, ginger, cumin, chili powder, turmeric, garam masala, and salt. Mix everything together in a large bowl until all the chicken pieces are fully coated. Cover and refrigerate for at least one hour, or up to overnight for better results.
- Heat oil or ghee in a large pot over medium-high heat. Add the garlic, ginger, and onions and cook until softened (about 5 minutes). Add the chopped tomatoes and season with salt to taste. Cook until the tomatoes are tender (about 8 minutes).
- Add the tomato puree and mix well. Add the coriander powder, turmeric, chili powder, cardamom powder, garam masala, cashew paste, and fenugreek leaves. Stir everything together and cook for about 10 minutes, or until the sauce is thickened.
- Add the chicken pieces to the sauce and mix well. Cover and cook over medium-low heat for about 25 minutes, stirring occasionally.
- Once the chicken is cooked through, add the butter and cream. Stir everything together, cover, and let simmer for another 5 minutes.
- Serve hot with basmati rice or naan bread.
Notes
- Adjust the spices and salt to your desired taste.
- Substitute chicken with other proteins like beef, lamb, or paneer for a unique twist on this classic dish.
- Use ghee instead of oil for an even more authentic flavor.
- You can also substitute heavy cream for coconut milk for a vegan option.