Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Indian
Ingredients: 750g chicken (leg and thigh pieces); Salt to taste; 2 tsp lemon juice; 2 tbsp ginger garlic & green chilli paste (for first marination); 1 tsp Kashmiri red chilli powder (for first marination); 3/4 cup curd; 2-3 tbsp mustard oil; 1 tbsp Kashmiri red chilli powder or deggi chilli powder (for second marination); 1 tbsp ginger garlic & green chilli paste (for second marination); 2-3 tbsp Kashmiri red chilli paste (optional, for color); 1 tsp coriander powder; 1 tsp cumin powder; 1/2 tsp black salt; 1/2 tsp chaat masala; 1/2 tsp garam masala; 1/4 tsp roasted kasuri methi; 1/4 tsp cardamom powder; Coal and ghee for smoking; Muslin cloth and sieve (for hung curd)

A flavorful and smoky Indian grilled chicken dish, made with a two-stage marinade and cooked using a pressure cooker or oven to replicate tandoor-style texture.

Servings

4 People

Prep Time

1 hour

Cook Time

30 mins

Ingredients

Total Time

1 hour 30 mins

Instructions

Prepare hung curd by placing 3/4 cup curd in a muslin cloth over a sieve, squeezing lightly, and letting it hang for 30 minutes to 1 hour.

Score the chicken by making 2 long cuts on the thighs and legs, a cut at the joint, and one over the tendon to allow better marinade penetration and faster cooking.

Marinate the chicken (1st marination) with salt to taste, 2 tsp lemon juice, 2 tbsp ginger garlic & green chilli paste, and 1 tsp Kashmiri red chilli powder. Massage well into all cuts and let it rest for 30 minutes to 1 hour.

Heat 2-3 tbsp mustard oil in a pan until it starts smoking, turn off the flame, and let it cool slightly. Add 1 tbsp Kashmiri red chilli powder and mix quickly to make red chilli oil.

Prepare the second marinade by mixing the chilli oil with 1 tbsp ginger garlic & green chilli paste, 2-3 tbsp red chilli paste (optional), 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp black salt, 1/2 tsp chaat masala, 1/2 tsp garam masala, 1/4 tsp roasted kasuri methi, 1/4 tsp cardamom powder, salt to taste, and the prepared hung curd. Whisk until smooth.

Infuse smoke by placing hot coal in a small bowl, pouring ghee over it to create smoke, placing it with the marinade, and covering for 3-4 minutes. Remove the coal afterward.

Drain water from the chicken (if any) after the first marination, and then massage the second marinade into the chicken thoroughly. Let it marinate for another 30 minutes to 1 hour.

Optional: For extended marination, marinate in the first marinade for 8-10 hours and second (curd-based) marinade for only 30 minutes to 1 hour to prevent excess moisture loss.

Prepare a pressure cooker by removing the rubber gasket and whistle. Place a stand and plate inside and preheat it on high for 10 minutes.

Place the marinated chicken on the plate inside the preheated cooker, cover with lid, and cook on medium-low flame for 25-30 minutes.

Alternate method (Oven): Place the marinated chicken on a baking tray and cook using Oven-Toaster-Griller to replicate tandoor-like results.

Indian Recipes