• 
  500 grams Chicken, skinless, boneless Thighs, cut into 1.5-inch pieces

For the Marinade

• 
  3/4 cup Yogurt, thick, preferably Greek yogurt or hung curd
• 
  1 tablespoon Garlic, paste (freshly made for best flavor)
• 
  1 tablespoon Ginger, paste (freshly made for best flavor)
• 
  1 tablespoon Cumin, powder
• 
  1/2 tablespoon Kashmiri Chili powder (for vibrant color)
• 
  1/2 tablespoon Chili Powder, Hot (adjust to your spice preference)
• 
  1 tablespoon Coriander, Powder
• 
  1 teaspoon Turmeric, Powder
• 
  1 teaspoon Garam Masala, Powder
• 
  Salt to taste

For the Curry Sauce

• 
  8 Tomatoes, roughly chopped
• 
  2 Onions, roughly chopped
• 
  8 cloves Garlic
• 
  2 Green Chillies, slit (adjust for heat)
• 
  2 Kashmiri Red Chillies, dried (for color and mild heat)
• 
  4 – 5 Cashewnuts, whole
• 
  1 tablespoon Poppy Seeds, Khus Khus or White
• 
  1 Bay Leaf
• 
  1 Cinnamon, stick (approx. 1 inch)
• 
  3 Cloves
• 
  2 Cardamoms, green, crushed lightly
• 
  2 teaspoons Tomato, Ketchup (adds a touch of sweetness and tang)
• 
  ½ teaspoon Garam Masala, freshly ground for best aroma
• 
  1 teaspoon Red Chili powder (adjust to taste)
• 
  2 tablespoons Kasuri Methi, dry fenugreek leaves
• 
  Salt, to taste
• 
  2 tablespoons Fresh Cream (optional, for added richness)

• 1. Marinate the Chicken: Cut the chicken thighs into uniform 1.5-inch pieces. In a large bowl, combine all the ingredients listed under ‘For the Marinade’. Add the chicken pieces, ensuring they are thoroughly coated. Mix well with your hands, cover, and set aside to marinate in the refrigerator for at least two hours, or preferably overnight, for maximum flavor absorption.
• 2. Prepare the Sauce Base: In a pressure cooker, combine the chopped tomatoes, onions, garlic cloves, green chilies, dried Kashmiri red chilies, cashewnuts, poppy seeds, bay leaf, cinnamon stick, cloves, and cardamoms. Add 1/2 cup of water. Pressure cook for 2 whistles or approximately 15 minutes on medium heat. Once cooked, switch off the flame and allow the pressure to release naturally. Let the mixture cool completely.
• 3. Puree the Gravy: Once the pressure cooker mixture has cooled, carefully remove the whole spices (bay leaf, cinnamon stick, cloves, and cardamoms). Transfer the remaining cooked ingredients to a blender. Add 1/8 cup of fresh water and blend until you achieve a silky-smooth, vibrant paste. This forms the rich base of your tikka masala gravy.
• 4. Sear the Chicken (Oil-Free): Heat a large nonstick skillet or pan over high heat. Once hot, add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Pan-fry each side for 3-4 minutes until they develop a beautiful sear and light char, but are not fully cooked through. Thanks to the yogurt in the marinade and the non-stick surface, you won’t need to add any oil for this step. Work in batches if necessary to maintain high heat.
• 5. Simmer the Gravy: In a separate clean pan, pour the pureed gravy base. Bring it to a gentle boil over medium heat. Reduce the flame to low, then stir in the tomato ketchup, the remaining ½ teaspoon garam masala, red chili powder, and salt to taste. Allow the gravy to simmer gently for 15-20 minutes, stirring occasionally, to allow the flavors to meld and deepen.
• 6. Combine and Cook: Add the seared chicken pieces to the simmering gravy. Stir gently to coat the chicken completely. Continue to simmer on low heat for approximately 25 minutes, or until the chicken is fully cooked through and tender. If the gravy becomes too thick, add a few tablespoons of water to reach your desired consistency.
• 7. Prepare Kasuri Methi: In a small, dry pan, lightly dry roast the kasuri methi (dried fenugreek leaves) over very low heat for about a minute. Be careful not to burn it, as this can make it bitter. Once aromatic, remove from heat and let it cool completely. Once cool, crush it between your palms to a fine powder.
• 8. Finish the Curry: Add the freshly ground kasuri methi powder to the chicken curry. Stir well and cook for another few minutes, allowing the distinctive smoky aroma to infuse the dish.
• 9. Serve: Finally, stir in the optional fresh cream (if using) and immediately switch off the flame. Do not boil after adding cream. Serve your delicious Zero Oil Chicken Tikka Masala hot with fresh chapatis, warm tandoori rotis, or fragrant steamed basmati rice. Garnish with fresh coriander leaves for an extra touch of freshness.

1. It’s highly recommended to use chicken thighs for this dish. Chicken thighs are naturally more flavorful and contain a bit more fat than breast meat, which helps keep the chicken tender and moist during cooking without needing external oil. Their texture holds up beautifully in the curry.
2. To achieve a truly zero-oil sear on the chicken, the combination of thick yogurt in the marinade and using a good quality non-stick pan is crucial. The yogurt creates a protective layer that prevents sticking, and the non-stick surface ensures the chicken develops a lovely brown crust without any added oil.
3. For easier removal of whole spices from the gravy base before blending, you can consider tying them up in a small piece of muslin cloth. This acts like a spice sachet, allowing the flavors to infuse while making it simple to retrieve the whole spices, ensuring a perfectly smooth curry.
4. The distinct, smoky aroma of Kasuri Methi (dried fenugreek leaves) is a signature of many North Indian curries. Dry roasting it in a separate pan over a low flame for about a minute, then crushing it, intensifies its flavor and releases its essential oils, adding a beautiful depth to the final dish. Be careful not to burn it, as burnt fenugreek can be bitter.

Nutrition Facts (per serving)