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Chicken Tikka Kadhai Masala recipe

Chicken Tikka Kadhai Masala

by Leena Kohli (@leenakohli)
Prep Time
30min
Cook Time
45min
Total Time
1hr 15min
IndianLunchDinnerMain CourseMeat

Chicken Tikka Karahi Masala is a delicious combination of two popular South Asian dishes. It mixes the smoky taste of Chicken Tikka with the spicy flavours of Chicken Karahi. You can find this dish in restaurants, roadside stalls, and even at home, each with its special twist. It's made with grilled marinated chicken and then cooked in a thick, flavorful sauce. This dish is perfect for any meal and goes well with bread like naan or roti, and fresh salad.

Ingredients

4 Servings
(1 serving = 1 plate)

1st Marination

  • 1kg
    Chicken (curry cut pieces)
  • 1tbsp
    Lemon Juice
  • 1tsp
    Salt
  • 1tsp
    Black Pepper Powder

2nd Marination

  • 2tbsp
    Ginger Garlic Paste
  • 4
    Green Chillies (finely chopped)
  • 1/2tsp
    Turmeric
  • 1tbsp
    Tandoori Masala
  • 1/2tsp
    Salt
  • 1 1/2tbsp
    Coriander Seeds (roasted & coarsely ground)
  • 1tbsp
    Cumin Seeds
  • 1/2tsp
    Black Salt
  • 2tbsp
    Mustard oil
  • 1cup
    Thick Yogurt

Masala/Gravy

  • 1/2cup
    Oil
  • 3
    Dry Red Chillies
  • 1
    Star Anise
  • 1
    Bay Leaf
  • 1
    Mace flower
  • 3
    Green Cardamoms
  • 1in
    Cinnamon Stick
  • 4
    Medium-sized Onions (finely chopped/ground)
  • 1tbsp
    Ginger garlic paste
  • 1tsp
    Cumin Powder
  • 1tsp
    Garam Masala
  • 1/2tsp
    Turmeric
  • 1tbsp
    Dry Fenugreek Leaves
  • 1tbsp
    Kashmiri Red Chilli Powder
  • 2cups
    Water
  • Fresh Coriander leaves for garnishing

Method

1st Marination

  1. In a bowl, combine chicken pieces with lemon juice, salt, and black pepper powder. Marinate for at least 30 minutes.

    Step 1.1: In a bowl, combine chicken pieces with lemon juice, salt, and black pepper powder

2nd Marination

  1. In a separate bowl, blend ginger garlic paste, chopped green chillies, turmeric, homemade tandoori masala, salt, roasted coriander seeds, cumin seeds, black salt and mustard oil.

  2. Stir in most of the yogurt, reserving 2 tablespoons for later. Mix thoroughly.

    Step 2.1: Stir in most of the yogurt, reserving 2 tablespoons for later
  3. Evenly coat the chicken pieces with this mixture and marinate for 2-3 hours, or preferably overnight in the refrigerator.

Searing the chicken

  1. Heat a grill pan or heavy-bottomed skillet over medium-high heat, lightly brushed with oil.

  2. Arrange the marinated chicken pieces in the pan without crowding; cook in batches if needed. Sear each side for 5-7 minutes until cooked and charred. Reserve any leftover marinade for later use.

    Step 3.1: Arrange the marinated chicken pieces in the pan without crowding; cook in batches if needed
  3. Transfer the chicken from the grill pan and set it aside.

    Step 3.1: Transfer the chicken from the grill pan and set it aside

Making the Masala/Gravy

  1. In a heavy-bottomed kadhai/wok, add oil and heat over medium.

  2. Sauté dry red chillies, star anise, bay leaf, mace flower, green cardamoms, and cinnamon for about a minute until fragrant.

  3. Add onions and sauté until they are soft and golden.

  4. Stir in ginger garlic paste and cook until the raw smell fades.

  5. Mix in cumin powder, garam masala, turmeric, fenugreek leaves, and Kashmiri red chilli powder. Cook briefly before adding the reserved marinade. Cook for a few more minutes.

    Step 4.1: Mix in cumin powder, garam masala, turmeric, fenugreek leaves, and Kashmiri red chilli powder
  6. Add water and bring to a boil, then simmer for 10-15 minutes until the gravy thickens.

  7. Return the cooked chicken to the kadhai, mixing well to ensure each piece is well-coated with the gravy. Allow simmering briefly to meld the flavours.

    Step 4.1: Return the cooked chicken to the kadhai, mixing well to ensure each piece is well-coated with the gravy
  8. Taste the gravy and adjust the seasonings as needed.

  9. Stir in the reserved yogurt and simmer for one more minute before turning off the heat. Let the dish rest for a few minutes.

  10. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.

Tips & Tricks

  1. Adjust the amount of chillies according to your spice preference.

  2. Add extra water to adjust the gravy to your desired consistency.

  3. You can enhance the flavour of the dish by adding bell peppers and cubed onions while adding charred chicken to the gravy.

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Recipe by

Leena Kohli

(@leenakohli)

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