Restaurant-Style Chicken Tikka Masala

Ingredients

• 600 grams Chicken thighs (boneless, skinless) (Cut into bite-sized pieces)
• 120 grams Yogurt (thick, plain) (For marinade)
• 2 tablespoons Ginger-garlic paste (Divided for marinade and gravy)
• 2 tablespoons Lemon juice (For marinade)
• 2 teaspoons Kashmiri red chili powder (For color and mild heat)
• 0.5 teaspoon Turmeric powder
• 1.5 teaspoons Garam masala (Divided for marinade and gravy)
• to taste Salt (Divided)
• 2 tablespoons Mustard oil (or vegetable oil) (For marinade and cooking)
• 1 piece Charcoal (for smoking, optional) (For smoky flavor)
• 3 tablespoons Butter (Divided for gravy and finishing)
• 2 medium Onion (Finely chopped)
• 3 medium Tomatoes (Pureed or finely chopped)
• 1 piece Green chili (Slit, optional for heat)
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin powder
• 60 ml Heavy cream (For finishing)
• 1 teaspoon Fenugreek leaves (kasuri methi) (Crushed)
• 2 tablespoons Fresh coriander leaves (Chopped, for garnish)

Instructions

1. First Marinade

   In a bowl, combine chicken pieces with 1 tbsp lemon juice, 1 tsp salt, and 1 tbsp ginger-garlic paste. Mix well and let it rest for 20 minutes to tenderize and remove raw smell.

   Time: PT20M

2. Second Marinade

   Add yogurt, 1 tbsp mustard oil, 1 tsp Kashmiri chili powder, 0.5 tsp turmeric, 0.5 tsp garam masala, and a pinch of salt to the chicken. Mix thoroughly to coat. Optionally, smoke with hot charcoal for 2-3 minutes for a tandoori flavor. Cover and marinate in the refrigerator for at least 30 minutes (overnight preferred).

   Time: PT30M

   Temperature: 4°C

3. Cook Chicken Tikka

   Heat a tawa or heavy skillet over medium-high heat. Add 1 tbsp oil. Place marinated chicken pieces in a single layer. Cook without stirring for 3-4 minutes, then flip and cook another 3-4 minutes until charred spots appear and chicken is cooked through. Remove and set aside.

   Time: PT10M

   Temperature: 200°C

4. Prepare Onion-Tomato Masala Gravy

   In a saucepan, melt 2 tbsp butter. Add chopped onions and sauté on medium heat until golden brown (8-10 minutes). Add remaining ginger-garlic paste and green chili; sauté for 1-2 minutes. Add pureed tomatoes, coriander powder, cumin powder, 1 tsp Kashmiri chili powder, 1 tsp garam masala, and salt. Cook until oil separates and masala thickens (10 minutes).

   Time: PT20M

   Temperature: 180°C

5. Combine with Makhani Gravy

   Add 1 tbsp butter and 60 ml heavy cream to the masala. Mix well and simmer for 2-3 minutes. Crush kasuri methi between palms and add. Adjust salt and spice to taste.

   Time: PT5M

   Temperature: 90°C

6. Finish Chicken Tikka Masala

   Add cooked chicken tikka pieces to the gravy. Simmer for 5 minutes on low heat, allowing flavors to meld. Garnish with chopped coriander leaves and a drizzle of cream.

   Time: PT5M

   Temperature: 80°C

7. Serve

   Serve hot with naan, roti, or steamed rice. Enjoy restaurant-style chicken tikka masala at home.

   Time: PT0M

8. Cleanup

   Wash all used utensils, pans, and surfaces. Soak pans with stuck masala for easier cleaning.

   Time: PT15M

Nutrition Facts

Calories

420

Protein

32g

Carbohydrates

14g

Fat

26g

Fiber

3g

Ingredient Substitutions

• Instead of Chicken thighs (boneless, skinless): Chicken breast (less juicy)
• Instead of Yogurt (thick, plain): Greek yogurt
• Instead of Ginger-garlic paste: Freshly grated ginger and garlic (1:1)
• Instead of Lemon juice: Vinegar (less preferred)
• Instead of Kashmiri red chili powder: Paprika (for color)
• Instead of Garam masala: Homemade garam masala
• Instead of Mustard oil (or vegetable oil): Vegetable oil, Ghee
• Instead of Butter: Ghee
• Instead of Tomatoes: Canned tomato puree
• Instead of Heavy cream: Full-fat milk with butter

Equipment Needed

• Mixing bowls
• Tawa (flat griddle) or heavy skillet
• Tongs
• Knife and chopping board
• Saucepan or kadhai
• Spoon/spatula
• Small bowl (for charcoal smoking, optional) (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• First and second marination of chicken for tenderness and flavor.
• Cooking chicken tikka on high heat for charred, smoky flavor.
• Sautéing onions until golden and cooking tomatoes until oil separates for depth of flavor.
• Combining onion-tomato masala with makhani gravy for authentic texture and taste.

Chef Tips from the Video

• Marinate chicken overnight for best flavor and tenderness.
• Use Kashmiri chili for vibrant color without excessive heat.
• Cook onions slowly for a rich, sweet base.
• Charcoal smoking adds authentic tandoori flavor.
• Finish with a swirl of cream and butter for restaurant-style richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze for up to 1 month. Thaw and reheat gently.

Room temperature: Not recommended beyond 2 hours due to dairy and meat.

Make-Ahead Tips

• Chicken can be marinated overnight for deeper flavor.
• Gravy can be made a day ahead and reheated gently before serving.
• Chicken tikka can be cooked and refrigerated, then added to gravy when ready to serve.