Homemade Chicken Tikka Masala (Authentic)

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into 2‑inch chunks)
• 1 Red Bell Pepper (cut into 2‑inch pieces)
• 1 Orange Bell Pepper (cut into 2‑inch pieces)
• 1 Yellow Bell Pepper (cut into 2‑inch pieces (optional))
• 1 Large Onion (cut into 2‑inch chunks)
• 1 cup Greek Yogurt (full‑fat, for tenderizing)
• 2 tbsp Garlic‑Ginger Paste (store‑bought or homemade)
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed)
• 1 tsp Salt
• 1 tsp Turmeric Powder
• 1 tsp Dried Coriander Powder
• 2 tsp Kashmiri Chili Powder (adds color and mild heat)
• 1 tsp Garam Masala
• 1 tsp Cumin Powder
• 1 Lime (zest and juice)
• 1 cup Raw Cashews (soaked for at least 30 min, then drained)
• 2 tbsp Neutral Oil (e.g., canola)
• 1 Indian Bay Leaf
• 3 Green Cardamom Pods
• 1 Black Cardamom Pod
• 4 Cloves
• 1 small Cinnamon Stick
• 3 Shallots (peeled and diced)
• 1 cup Tomato Sauce (smooth, no added sugar)
• 1 tsp Sugar (optional, to balance acidity)
• 1/2 cup Heavy Cream (adds richness at the end)
• 2 tbsp Fresh Cilantro (chopped for garnish)
• 1 cup Basmati Rice (rinsed, cooked in rice cooker)
• 4 Naan Bread (store‑bought or homemade)
• 8 Metal Skewers (soaked in water for 15 min to prevent burning)

Instructions

1. Prepare Chicken and Vegetables

   Trim any excess fat from the chicken thighs and cut into roughly 2‑inch chunks. Cut the red, orange, and optional yellow bell peppers and the onion into similarly sized pieces. This uniform size ensures even cooking.

   Time: PT15M

2. Make the Marinade

   In a large mixing bowl combine Greek yogurt, garlic‑ginger paste, dried fenugreek leaves, salt, turmeric, dried coriander, Kashmiri chili powder, garam masala, cumin, lime zest and juice. Add the chicken pieces and toss to coat thoroughly. Using your fingers to massage the yogurt into the meat helps the spices adhere.

   Time: PT5M

3. Marinate

   Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let the flavors penetrate the meat.

   Time: PT2H

4. Soak Cashews and Skewers

   Place raw cashews in a bowl of warm water and let sit for 15 minutes. Submerge metal skewers in water as well to prevent them from catching fire on the grill.

   Time: PT15M

5. Thread Chicken onto Skewers

   Remove chicken from the fridge, pat lightly dry, and thread onto the soaked skewers, leaving a small handle at the bottom for easy turning. Arrange pieces loosely to allow heat circulation.

   Time: PT10M

6. Char the Skewers

   Heat a grill pan over high heat. Place the skewers on the pan, add a heavy press or another pan on top to force contact. Cook without moving for 2‑3 minutes per side until dark char spots appear and the meat releases easily.

   Time: PT10M

   Temperature: high

7. Rest Skewers

   Transfer the charred skewers to a plate and let rest while you build the sauce.

   Time: PT5M

8. Toast Whole Spices

   In a Dutch oven over low heat add neutral oil, then add the Indian bay leaf, green cardamom pods, black cardamom pod, cloves, and cinnamon stick. Stir constantly for 1‑2 minutes until fragrant but not browned.

   Time: PT2M

   Temperature: low

9. Cook Shallots

   Add the diced shallots and a generous pinch of salt to the pot. Sauté on medium‑low for 8‑10 minutes until softened and lightly golden.

   Time: PT9M

   Temperature: medium‑low

10. Prepare Rice

    Rinse 1 cup basmati rice until water runs clear. Transfer to a rice cooker, add 1 ½ cups water, and start the cooker. Set aside; it will be ready when the sauce finishes.

    Time: PT20M

11. Add Chili and Ginger‑Garlic

    Stir in the sliced green chili (halved) and the remaining garlic‑ginger paste. Cook for 2 minutes, stirring constantly to avoid burning.

    Time: PT2M

    Temperature: medium

12. Toast Ground Spices

    Add Kashmiri chili powder, coriander, cumin, turmeric, and garam masala. Stir quickly for 1‑2 minutes until the mixture is aromatic; watch closely to prevent scorching.

    Time: PT2M

    Temperature: medium

13. Add Tomato Sauce

    Pour in the tomato sauce, increase heat to medium‑low, and simmer for 8‑10 minutes, stirring occasionally, until the sauce thickens and deepens in color.

    Time: PT9M

    Temperature: medium‑low

14. Blend Cashew Cream

    Drain the soaked cashews, discard the soaking liquid, and blend with 1/2 cup fresh water until completely smooth. This creates a silky, dairy‑free cream substitute.

    Time: PT5M

15. Combine Cashew Cream with Sauce

    Stir the cashew puree into the tomato mixture, add a splash of water if needed, a pinch of salt, and the optional teaspoon of sugar. Simmer for another 5 minutes until the sauce is glossy and cohesive.

    Time: PT5M

    Temperature: medium

16. Finish the Masala

    Return the charred chicken skewers to the pot, sprinkle the remaining dried fenugreek leaves, and gently stir to coat. Cover and let simmer for 5 minutes so the meat absorbs the sauce.

    Time: PT5M

    Temperature: low

17. Add Cream and Garnish

    Stir in the heavy cream for extra richness, then top with chopped cilantro. Serve hot alongside the cooked basmati rice and naan.

    Time: PT2M

    Temperature: low

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g