Chicken Tikka masala is from Punjabi cuisine where boneless chicken pieces , bell peppers and onions are marinated using yogurt marinade and baked . They are then cooked in creamy red sauce or curry and served .
If you are a bachelor, a student living abroad or a working woman who has very less time to cook, then you must read my previous post on how to make Red curry premix. It’s where I have shown how we can make instant curry premix which can be used to make paneer tikka masala, Veg Kolhapuri, Veg Handi and many such curries. Various non vegetarian dishes can be prepared using red curry premix. One such recipes is chicken tikka masala.
Chicken Tikka masala is basically from Punjab origin. First chunks of boneless chicken, along with bell peppers and onions cubes are marinated using yogurt . They are then baked and cooked in exotic red creamy gravy and served with kulcha, naan or paratha. This curry is hot, so if you enjoy some spicy Indian curries, then you are at correct spot.
Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Serves :4-5 People
- 140 Grams of Red curry premix
- 250 Grams Boneless chicken cubes
- 4 Tablespoons oil
- 1 Bell pepper , cubed
- 1 Medium onion, cubed
- Puree of 1 medium tomato
- 1 Tablespoon Kasuri Methi
- 4 Tablespoons yogurt
- 1/2 Tablespoon Kasuri Methi
- 1 Teaspoon Red Chili powder
- 1/2 Teaspoon Ginger Powder
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Amchur Powder
- 1/4 Teaspoon Haldi Powder
- 1/4 Teaspoon Chat masala
- 1/4 Teaspoon Garam masala
- 1 Tablespoon oil
Mix all the marinade ingredients in a bowl and coat chicken cubes along with bell pepper and onions cubes. Let it rest for 30 minutes in the refrigerator.
Thread chicken cubes , bell pepper and onion cubes on to skewers and bake at 392 degree Farenheit or 200 degree celcius for 10 minutes.
In a separate bowl, take premix and add in 2 cups of water. Mix properly and keep red curry paste aside.
Heat 4 tablespoons oil and add tomato puree. Can use ready made puree or homemade one by frying tomato cubes in a teaspoon of oil for a minute and then grinding into paste without using any water. Fry tomato puree in oil for about 2 minutes.
Add prepared red curry paste and cook on medium heat till oil starts separating. It should take around 10 minutes.
Add kasuri methi. Mix well.
Now add in baked chicken tikka along with bell peppers and onions. Mix. Allow to simmer for 5-6 minutes on medium heat and remove from heat.
Serve Chicken Tikka masala with Roti, naan, kulcha or paratha.