രണ്ടാൾക്കും സുഖമായി
രണ്ടാൾക്കും സുഖമായി🤔😂 is a medium Indian recipe that serves 4. 420 calories per serving. Recipe by Binsha life vlog on YouTube.
Prep: 3 hrs 45 min | Cook: 30 min | Total: 4 hrs 30 min
Cost: $15.10 total, $3.78 per serving
Ingredients
- 1 kg Chicken Breast (boneless, skinless, cut into bite‑size pieces)
- 1 cup Plain Yogurt (full‑fat, at room temperature)
- 2 tbsp Ginger Paste (freshly grated or store‑bought)
- 2 tbsp Garlic Paste (freshly minced or store‑bought)
- 2 tbsp Tikka Masala Powder (store‑bought Indian spice blend (contains salt))
- 3 tbsp Ghee (Clarified Butter) (for frying and sauce base)
- 1 medium Onion (finely chopped)
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Garam Masala
- 300 ml Tomato Puree (or blend 2 large ripe tomatoes)
- 200 ml Water
- 2 tbsp Fresh Coriander Leaves (chopped, for garnish)
Instructions
Clean and Cut Chicken
Rinse the chicken pieces under cold water, pat dry with paper towels, and cut into bite‑size cubes.
Time: PT5M
Prepare the Marinade
In a mixing bowl combine the yogurt, ginger paste, garlic paste, and tikka masala powder. Mix until smooth.
Time: PT5M
Marinate the Chicken
Add the chicken pieces to the bowl, coat thoroughly with the yogurt‑spice mixture, cover, and refrigerate for 3–4 hours (or overnight for best flavor).
Time: PT3H30M
Finely Chop Onion
While the chicken is marinating, finely chop the onion and set aside.
Time: PT5M
Shallow Fry Marinated Chicken
Heat 1 tbsp of ghee in a skillet over medium heat. Add the marinated chicken pieces and fry for 4–5 minutes, turning until lightly browned but not fully cooked. Remove and set aside.
Time: PT8M
Temperature: Medium heat
Sauté Onion
In the same skillet add the remaining 2 tbsp ghee. Add the chopped onion and sauté for 4–5 minutes until golden and fragrant.
Time: PT5M
Temperature: Medium heat
Add Aromatics and Spices
Stir in the ginger‑garlic paste (if any extra), turmeric powder, red chili powder, and garam masala. Cook for 2 minutes, stirring constantly.
Time: PT2M
Temperature: Medium heat
Incorporate Tomato Puree
Pour in the tomato puree, mix well, and cook for 5 minutes until the mixture thickens and the oil begins to separate from the masala.
Time: PT5M
Temperature: Medium heat
Create the Sauce Base
Add 200 ml water, stir, and bring the sauce to a gentle boil.
Time: PT3M
Temperature: Medium‑high heat
Combine Chicken and Sauce
Add the previously fried chicken pieces to the boiling sauce, reduce heat to low, and simmer for 5–7 minutes until the chicken is cooked through and the flavors meld.
Time: PT5M
Temperature: Low heat
Finish with Fresh Coriander
Stir in the chopped fresh coriander leaves, turn off the heat, and let the dish rest for a minute.
Time: PT1M
Serve
Transfer the Chicken Tikka to a serving bowl and serve hot with biryani, steamed rice, or naan.
Time: PT1M
Nutrition Facts
- Calories
- 420
- Protein
- 33 g
- Carbohydrates
- 9 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Gluten Free, High Protein, Keto Friendly (moderate carbs)
Allergens: Dairy (yogurt, ghee)
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs
- Instead of Plain Yogurt: Greek yogurt, buttermilk
- Instead of Ginger Paste: fresh grated ginger
- Instead of Garlic Paste: fresh minced garlic
- Instead of Tikka Masala Powder: homemade tikka masala blend
- Instead of Ghee (Clarified Butter): unsalted butter, vegetable oil
- Instead of Onion: shallots
- Instead of Red Chili Powder: cayenne pepper
- Instead of Tomato Puree: crushed tomatoes
- Instead of Fresh Coriander Leaves: fresh parsley
Equipment Needed
- Mixing Bowl
- Knife
- Cutting Board
- Blender or Food Processor
- Saucepan or Deep Skillet
- Spatula or Wooden Spoon
- Measuring Spoons
- Measuring Cup
Critical Steps — Do Not Skip
- Marinating the chicken for at least 3 hours.
- Shallow frying the chicken pieces until lightly browned.
- Cooking the tomato puree until the oil separates, indicating the masala is cooked.
Chef Tips from the Video
- Use full‑fat yogurt for a richer, creamier coating.
- Add a squeeze of lemon juice at the end for extra brightness.
- For a smoky flavor, finish the dish with a quick char on a hot grill before serving.
Troubleshooting
Sauce is too watery.
Continue simmering uncovered until it reduces to the desired thickness; you can also add a teaspoon of tomato paste.
Chicken is dry.
Do not over‑fry the chicken before adding to the sauce; it should be only lightly browned. Also ensure the marination time is at least 3 hours.
The masala tastes raw.
Cook the tomato puree longer until the oil separates; this indicates the raw tomato flavor has cooked out.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Portion and freeze for up to 2 months; thaw overnight before reheating.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 24 hours in advance for deeper flavor.
- The tomato‑spice sauce can be prepared a day ahead and refrigerated; reheat gently before adding chicken.
- Portion and freeze cooked Chicken Tikka for quick meals later.
Frequently Asked Questions
What is the cultural significance and history of Chicken Tikka in Indian cuisine?
Chicken Tikka originated in the Punjab region of India as a tandoor‑cooked, marinated chicken bite. It became popular across the subcontinent and later worldwide, representing the Indian love for spice‑infused grilled meats.
What are the traditional regional variations of Chicken Tikka in South Indian cuisine?
In South India, Chicken Tikka is often cooked with coconut oil or ghee, and sometimes includes curry leaves or mustard seeds. The spice blend may be lighter, focusing on coriander and pepper, unlike the richer North Indian version.
How is authentic Chicken Tikka traditionally served in Kerala households?
Kerala families typically serve Chicken Tikka with steamed rice, appam, or alongside a fragrant biryani, accompanied by a side of fresh coconut chutney or sliced onions and lemon.
During which festivals or celebrations is Chicken Tikka commonly prepared in Indian culture?
Chicken Tikka is a popular dish for weddings, Eid celebrations, and festive gatherings like Diwali and Onam, where grilled or tandoor‑cooked meats are served as special appetizers.
What makes this Chicken Tikka recipe special compared to other Indian chicken dishes?
This recipe uses a yogurt‑based tikka masala that already contains salt, eliminating extra seasoning, and incorporates a quick shallow‑fry step that locks in moisture before simmering in a tomato‑onion sauce.
What are the most common mistakes to avoid when making Chicken Tikka at home?
Common errors include over‑marinating (which can make the chicken mushy), over‑frying the chicken before it reaches the sauce, and not cooking the tomato puree long enough for the oil to separate, leaving a raw taste.
Why does this Chicken Tikka recipe use ghee instead of regular oil for frying?
Ghee has a higher smoke point and adds a rich, nutty flavor that complements the spices, while also keeping the dish authentic to many South Indian preparations.
Can I make this Chicken Tikka ahead of time and how should I store it?
Yes. Marinate the chicken up to 24 hours, and the cooked sauce can be refrigerated for 3 days or frozen for 2 months. Reheat gently and add freshly fried chicken before serving.
What texture and appearance should I look for when the Chicken Tikka is done?
The chicken should be tender and juicy, with a lightly browned exterior. The sauce should be glossy, with a slight sheen of oil on the surface, indicating the spices are fully cooked.
What does the YouTube channel Binsha Life Vlog specialize in?
The YouTube channel Binsha Life Vlog focuses on everyday home cooking, sharing simple yet flavorful Indian recipes, often with a personal family‑style touch and practical kitchen hacks.
How does the YouTube channel Binsha Life Vlog's approach to Indian cooking differ from other Indian cooking channels?
Binsha Life Vlog emphasizes quick, family‑friendly meals using ingredients most viewers already have, and often incorporates candid storytelling and cultural anecdotes that make the recipes feel like home‑cooked traditions.
Last updated: September 6, 2026
