Tender, smoky pieces of grilled chicken are simmered in a rich, creamy tomato gravy. This globally beloved North Indian curry is a restaurant classic you can easily make at home, perfect with naan or rice.
Prep25 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 cup
486cal
34gprotein
22gcarbs
Ingredients
500 g Boneless Skinless Chicken (Cut into 1.5-inch cubes, breast or thighs)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
A refreshing and crunchy mix of cucumber, tomatoes, and onions, tossed in a zesty lemon and chaat masala dressing. This simple Indian salad, often called Kachumber, is the perfect cooling side dish for any rich curry or biryani.
About Chicken Tikka Masala, Butter Naan and Green Salad
Creamy, aromatic Chicken Tikka Masala with fluffy Butter Naan. A protein-packed, feel-good feast!
This punjabi dish is perfect for lunch. With 999.23 calories and 46.17g of protein per serving, it's a nutritious choice for your meal plan.
30gfat
3 tbsp Vegetable Oil (Divided use)
2 tbsp Unsalted Butter
1.5 cup Onion (Finely chopped (about 2 medium onions))
1.5 cup Tomato Puree (From fresh or canned tomatoes)
0.25 cup Raw Cashews (Soaked in hot water for 15 minutes)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
1 tsp Sugar (Optional, to balance acidity)
0.25 cup Heavy Cream (Or full-fat coconut milk)
1 tbsp Kasuri Methi (Dried fenugreek leaves)
1 cup Water (As needed for gravy consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken cubes, yogurt, half of the ginger and garlic, lemon juice, 1 tsp Kashmiri red chili powder, 0.5 tsp turmeric powder, garam masala, 1 tsp salt, and 1 tbsp vegetable oil.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and refrigerate to marinate for at least 30 minutes, or ideally for 2-4 hours for deeper flavor.
2
Cook the Chicken Tikka
Heat 2 tbsp of oil in a large, heavy-bottomed pan or skillet over medium-high heat.
Carefully place the marinated chicken pieces in a single layer, avoiding overcrowding. Cook in batches if necessary.
Sear the chicken for 4-5 minutes per side, until it's golden brown and has a slight char. Ensure it's cooked through (internal temperature of 165°F / 74°C).
Remove the cooked chicken from the pan and set it aside on a plate.
3
Prepare the Masala Gravy Base
In the same pan, reduce the heat to medium and add the butter. Once melted, add the chopped onions.
Sauté the onions for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Add the remaining ginger and garlic and cook for another minute until the raw aroma disappears.
Drain the soaked cashews and blend them with a few tablespoons of water to form a very smooth, fine paste. Set aside.
4
Build the Tomato Gravy
Lower the heat and add the spice powders: remaining 1 tsp Kashmiri red chili powder, 0.25 tsp turmeric powder, coriander powder, and cumin powder. Stir for 30 seconds until fragrant.
Pour in the tomato puree and the remaining 1 tsp of salt. Mix well.
Cook the tomato base for 10-12 minutes, stirring periodically, until the mixture thickens and you see oil separating from the masala at the edges of the pan.
5
Combine and Simmer
Stir the smooth cashew paste into the tomato masala and cook for 2-3 minutes.
Gradually add 1 cup of water and the optional sugar, stirring to combine. Bring the gravy to a gentle simmer.
Return the cooked chicken tikka pieces to the pan. Stir gently to coat them in the gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the chicken to absorb the rich flavors of the gravy.
6
Finish and Serve
Take the kasuri methi and crush it between your palms to release its aroma, then stir it into the curry.
Turn off the heat and gently stir in the heavy cream. Mix until just combined. Avoid boiling after adding cream to prevent curdling.
Garnish with fresh chopped coriander leaves.
Serve hot with basmati rice, naan, or roti.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
Serve immediately to enjoy the maximum crunch and freshness. Do not let it sit for long as the salt will draw out water from the vegetables.
