Punjabi-Style Chicken Tikka Masala
85% authentic · Indian (Punjabi)
A richer, more robust variation of Chicken Tikka Masala, often featuring a slightly thicker sauce with more pronounced spice notes, characteristic of Punjabi cuisine.
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Ingredients
- Chicken thighs, boneless, skinless1.5 lbs
- Full-fat yogurt3/4 cup
- Ginger-garlic paste2 tbsp
- Garam masala2 tsp
- Kashmiri red chili powder1.5 tsp
- Coriander powder1 tsp
- Turmeric powder1/2 tsp
- Saltto taste
- Mustard oil2 tbsp
- Onions, pureed1 large
- Tomatoes, pureed1.5 cups
- Cashew paste (soaked cashews blended with water)1/4 cup
- Heavy cream1/3 cup
- Green cardamom pods2
- Cinnamon stick1 inch
- Bay leaf1
- Fresh cilantro, choppedfor garnish
Steps
- 1
Marinate chicken: Combine yogurt, ginger-garlic paste, garam masala, Kashmiri chili powder, coriander powder, turmeric, and salt. Add chicken pieces, mix well, and marinate for at least 1 hour (or overnight).
- 2
Grill or pan-sear the marinated chicken until cooked and slightly charred. Set aside.
- 3
Heat mustard oil in a heavy-bottomed pot over medium heat. Add cardamom pods, cinnamon stick, and bay leaf. Sauté for 30 seconds until fragrant.
- 4
Add pureed onions and cook until golden brown, about 10-12 minutes. Stir frequently.
- 5
Add pureed tomatoes and cook until the oil starts to separate from the sauce, about 8-10 minutes.
- 6
Stir in cashew paste and cook for 2 minutes.
- 7
Add garam masala, Kashmiri chili powder, coriander powder, turmeric, and salt. Cook for another minute.
- 8
Pour in about 1/2 cup of water to achieve desired consistency. Bring to a simmer.
- 9
Add the cooked chicken tikka pieces and heavy cream. Simmer gently for 10 minutes, allowing flavors to meld.
- 10
Remove whole spices if desired. Garnish with fresh cilantro before serving.
