An authentic Hyderabadi chicken tikka masala has a spicier, more aromatic gravy than its classic counterpart. It gets its distinctive flavor from the use of whole spices, fried onions (caramelized onions), and a unique spice blend. The recipe below delivers a rich and deeply flavored curry that is a perfect tribute to the cuisine of Hyderabad.
hyderabadi
chicken/paneer
tikka masala
Ingredients
For the marinade
1 lb (500g) boneless chicken or Paneer, cut into cubes
½ cup plain yogurt or curd
2 tbsp ginger-garlic paste
2 tbsp chopped coriander leaves
2 tbsp oil
½ tsp turmeric powder
1 tsp red chili powder (or more, to taste)
1 tsp garam masala
1 tsp coriander powder
Salt to taste
Juice of ½ lemon
For the gravy
1 Nidos Tikka Masala RTE
Fresh coriander leaves for garnish
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Preparation
Marinate the chicken/paneer. In a bowl, combine the chicken/paneer cubes with all the ingredients listed for the marinade. Mix well until every piece is evenly coated. Let it marinate for at least one hour.
Prepare the gravy base. Empty 1 Nidos Tikka Masala RTE in a sauce pan and simmer for a few minutes.
Cook the chicken/paneer. Add the marinated chicken/paneer to the pan with the gravy base. Cook on medium-high heat for about 10 minutes, stirring occasionally, until the chicken/paneer is browned.
Simmer the curry. Add some water for a saucier consistency, if desired. Cover the pan and let the curry simmer on low heat for 5-7 minutes, or until the chicken is fully cooked and tender.
Finish and garnish. Stir in the heavy cream and crushed kasuri methi. Simmer for two minutes. Garnish with fresh coriander leaves before serving.
Serving suggestions. Serve the Hyderabadi chicken tikka masala hot with naan, roti, or steamed rice.
