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)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Chicken Tikka Masala, Tandoori Roti and Mint Chutney
Perfectly spiced chicken tikka masala with soft tandoori roti – a protein-packed comfort food!
This north_indian dish is perfect for dinner. With 845.4300000000001 calories and 43.82g 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 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour 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 gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
