Whip Up Creamy Chicken Tikka Masala In OTG with No Artificial Colour

Roasted chicken pieces in a creamy and tangy sauce. This dish is an absolute delight for all the chicken lovers. It is easy to make and is surely a lip-smacking dinner option. Making this using an OTG is a much healthier option since it does not use anything artificial.

prep time 00 Hour 10 Mins

cook time 00 Hour 20 Mins

chef Team Kitchen Diaries

Chicken tikka masala is a dish consisting of roasted marinated chicken chunks (chicken tikka) in a spiced sauce. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from India living in Great Britain and is offered at restaurants around the world. The city of origin for the dish is unknown, but Glasgow and other South Asian communities in Great Britain are often mentioned in publications.

The main component of chicken tikka masala is chicken tikka, which is boneless chicken chunks that have been marinated in spices and yoghurt and roasted before being served with a creamy sauce. A tomato and coriander sauce is a must-have base, but there is no set recipe for chicken tikka masala; according to a poll, the only item shared by all 48 different versions was chicken.

Typically, the sauce contains tomatoes (often in the form of a purée), cream, coconut cream, and a masala spice blend. Orange colouring for the sauce and chicken pieces can be achieved using in

Typically, the sauce contains tomatoes (often in the form of a purée), cream, coconut cream, and a masala spice blend. Orange colouring for the sauce and chicken pieces can be achieved using ingredients like tomato purée, paprika, and turmeric. It is a delicious recipe for creamy chicken with a hearty sauce. It is a common dish served at dinner parties and on the menus of many North Indian restaurants. It is a versatile dish as you can cook it in a variety of ways. It tastes best when it is paired with rice, roti, or naan.

With the great taste it offers, the cooking is still fairly straightforward, following the marinating and grilling of boneless chicken pieces in the first step and preparing saucy and spicy gravy in the second step. Now, what does a tikka mean? Well, it is a Chaghtai or extinct Turkish word, which means pieces or chunks. Talking of the origin, the present-day chicken tikka masala can be traced to the Mughal era, during which boneless pieces of cooked chicken were introduced to the Indian subcontinent.

Chicken tikkas are marinated with vegetables like onions and capsicum, grilled and served on a skew as a mouth-watering non-vegetarian delicacy. The preferred pieces are thigh and breast pieces so that it doesn’t get rubbery with the acidic tomato paste. This recipe is made in an OTG where the chicken pieces are baked and then mixed with a cooked gravy, which not only saves time but also allows all the natural flavours to emerge, making the dish more creamy and rich.

If using an OTG for making chicken tikka masala, place the marinated chicken on a wire rack set over a tray. This prevents too much moisture from building up at the bottom and results in uniformly roasted, lightly browned chicken by allowing hot air to circulate the pieces.
Always line the drip tray with foil and warm the OTG for at least ten minutes. It helps maintain consistent heat, which keeps the chicken juicy rather than dry, and makes cleanup easier.
The tomato-and-cream gravy won’t burn or stick in a thick, heavy-bottomed saucepan. Additionally, it facilitates the even and slow cooking of the spices, which gives the sauce a richer, smoother flavour.
When cooking on induction, avoid jumping straight to high heat. Start on medium for sautéing onions and spices, then lower it once the cream and tomatoes go in. This prevents curdling and keeps the gravy silky.
Because a wide kadai has a greater surface area, the sauce reduces more evenly and coats the chicken pieces more effectively. Additionally, it facilitates stirring so that the masala doesn’t sink to the bottom.

Step 1

Stir the yoghurt and curry or tandoori paste thoroughly in a bowl. Then add some chicken pieces to it.

Step 2

Place the bowl in the refrigerator for a few hours.

Step 3

Set the oven to 180 °C/3 for preheating. Bake the chicken pieces for 10 minutes.

Step 4

In the meantime, combine the cream, tomatoes, ginger, and garlic in a bowl, and place them aside.

Step 5

In a saucepan, heat the oil, add the onion and bay leaves (if using), and cook until the onion starts to turn golden brown.

Step 6

Add the garam masala, cumin, coriander, salt, turmeric, and chillies. Stir for a minute.

Step 7

Add chicken pieces and cook for 5 minutes. Add the tomato and cream mixture, cover the pan, and cook for an additional 5 minutes on low heat.

Step 8

Cook until you have a smooth and orange consistency. Add 125 ml of water and simmer for an additional minute.

Step 9

Serve this dish hot and garnish it with chopped coriander. Serve it with rice, roti, or naan.

Frequently Asked Questions

Yes, without a doubt. Add the marinated chicken to the gravy after pan-grilling it in a kadai or on a tawa until it is lightly browned. OTG simply makes it a little more hassle-free and healthier.

This typically occurs when the tomatoes are very acidic. The flavours are instantaneously balanced by adding a small amount of milk, cream, or even sugar.

Of course. The day before, you can prepare the gravy and bake the chicken. In fact, tastes improve with time, so mix and reheat right before serving.

Both boneless thighs and breasts are effective, but the thighs retain more juice. Just be careful not to overcook, especially after the chicken has been added to the sauce.

Don’t worry, this goes well with paratha, buttered bread, jeera rice, or plain rice. Almost anything pairs well with the creamy gravy.

Calories 320 Kcal

Total Fat 20 g

Carbs 12 g

Protein 24 g

ESSENTIAL ITEMS

2 tbsp Curry or tandoori paste

2 tbsp Yoghurt

2 Chicken breasts

3 tbsp Single cream

200 gm Tomatoes

2 tsp Root ginger, grated and peeled

2 Garlic cloves, chopped and peeled

3 tbsp Olive oil

2 Bay leaves

1 chopped Medium onion

2 chopped Medium red chillies

0.25 tsp Turmeric

0.25 tsp Paprika

0.25 tsp Salt

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Garam masala

0.25 tsp Fresh coriander leaves for garnish

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