Punjab
Chicken tikka masala
Charred tikka takes a bath in a smoky tomato masala. Two classics, one pan, zero regrets.
70 minTime
40 gProtein each
mediumSpice
Make it your way
Grandma's wayCharred tikka, buttery tomato gravy. The dhaba way.
The original457kcalsame
40 gproteinsame
4 gfibresame
70minutessame
Classic chicken tikka masala.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Mix the hung curd, half the ginger garlic paste, half the chilli powder, half the garam masala, lemon juice and a little salt. Coat the chicken and rest it for at least 30 minutes.
- 2Sear the chicken in a very hot pan with 1 tbsp oil, in a single layer, turning once.
- 3In the same pan heat the remaining oil and half the butter. Fry the onion until deep golden, then add the rest of the ginger garlic paste, turmeric, coriander powder and remaining chilli powder.
- 4Add the tomato puree and blended cashews. Cook until the masala thickens and oil leaves the sides.
- 5Add the seared chicken, a splash of water, the remaining garam masala and kasuri methi. Simmer covered until the chicken is cooked through with no pink inside.
- 6Stir in the cream and remaining butter, simmer one minute and finish with coriander.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.