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Restaurant-Style Chicken Tikka Masala
A classic North Indian curry featuring smoky, marinated chicken tikka pieces simmered in a robust, spiced onion-tomato gravy blended with makhani (buttery) sauce. This recipe highlights the key differences between Chicken Tikka Masala and Butter Chicken, focusing on the dual-gravy method for an authentic restaurant-style result.
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Cost Breakdown
Critical Success Points
- • 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.
Safety Warnings
- • Handle raw chicken with care to avoid cross-contamination.
- • Ensure chicken is cooked to 74°C (165°F) internal temperature.
- • Be cautious when handling hot charcoal for smoking.
- • Hot oil and butter can splatter; use splatter guard if needed.
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