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)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Chicken Tikka Masala, Jeera Rice and Cucumber Raita
Aromatic Chicken Tikka Masala with Jeera Rice & Raita - perfectly spiced, energy-giving comfort food!
This indian dish is perfect for dinner. With 897.6500000000001 calories and 44.21000000000001g 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: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
