PERFECT RESTAURANT STYLE CHICKEN TIKKA MASALA (STEP BY STEP GUIDE IN ENGLISH )

Ingredients

• 1.5 kg Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 2 inch Fresh Ginger (peeled, for ginger‑garlic paste)
• 6 pieces Garlic Cloves (peeled, for ginger‑garlic paste)
• 2 tablespoon Lemon Juice (freshly squeezed)
• 1 cup Plain Greek Yogurt (unsweetened, full‑fat; can strain regular yogurt for 1 hour)
• 2 teaspoon Kashmiri Red Chili Powder (mild, gives orange colour; substitute paprika or regular red chili powder)
• 0.5 teaspoon Turmeric Powder (use sparingly to keep orange hue)
• 2 teaspoon Ground Coriander (Dhania) Powder (citrusy aroma)
• 2 teaspoon Garam Masala Powder (divided, half for marination, half for finish)
• 5 tablespoon Vegetable Oil (2 tbsp for marination, 3 tbsp for frying)
• 2 tablespoon Unsalted Butter (adds richness; can replace with ghee)
• 1 teaspoon Whole Cumin Seeds (splutter in oil)
• 1 piece Dried Bay Leaf (remove before serving)
• 2 large Onion (finely chopped)
• 1 teaspoon Ground Cumin Powder (added with other spices)
• 400 g Canned Crushed Tomatoes (can substitute with tomato purée or fresh tomatoes)
• 1 teaspoon Sugar (balances acidity)
• 120 ml Water (to loosen the gravy)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crush before adding; use sparingly)
• 120 ml Heavy Cream (adds silkiness; can use half‑and‑half for lighter version)
• 2 tablespoon Fresh Cilantro Leaves (chopped, for garnish)

Instructions

1. Make Ginger‑Garlic Paste

   Combine peeled ginger and garlic in a small bowl and blend or grind until a fine, smooth paste forms.

   Time: PT5M

2. Prepare Marinade

   In a mixing bowl, whisk together Greek yogurt, 1 tbsp ginger‑garlic paste, lemon juice, salt, sugar, Kashmiri chili powder, turmeric, coriander powder, garam masala, and 2 tbsp oil. Add the chicken pieces, coat thoroughly, and cover. Refrigerate for at least 2 hours or overnight.

   Time: PT5M

3. Fry Chicken

   Heat 3 tbsp oil in a large skillet over medium‑high heat. Add chicken pieces in a single layer (work in batches if needed). Fry until deep brown on each side, about 4‑5 minutes per side. Remove and set aside on a plate.

   Time: PT10M

   Temperature: Medium‑high

4. Sauté Onions and Whole Spices

   In the same skillet, add a splash of oil and the butter. When melted, add cumin seeds and let them splutter. Add the bay leaf followed by the finely chopped onions. Cook, stirring occasionally, until onions turn pale and soft, about 5‑6 minutes.

   Time: PT6M

   Temperature: Medium

5. Toast Ground Spices

   Add Kashmiri chili powder, ground coriander, and ground cumin to the onion mixture. Stir on low heat for a few seconds, then immediately add the remaining ginger‑garlic paste.

   Time: PT2M

   Temperature: Low

6. Cook Spices and Add Tomatoes

   Increase heat to medium and stir the mixture until the raw aroma disappears, about 2‑3 minutes. Add a pinch of sugar, then pour in the crushed tomatoes. Cook, stirring occasionally, until the tomatoes reduce, the mixture looks dry and oil separates, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

7. Combine Chicken with Gravy

   Return the browned chicken (and any pan drippings) to the skillet. Add 120 ml water to loosen the sauce. Stir gently and cook for 5 minutes until the chicken is nearly cooked through.

   Time: PT5M

   Temperature: Medium

8. Add Fenugreek and Garam Masala

   Sprinkle crushed kasuri methi and the remaining garam masala over the curry. Cover the pan and simmer on low heat for 6‑7 minutes.

   Time: PT7M

   Temperature: Low

9. Finish with Cream

   Stir in the heavy cream, cover, and cook on low heat for another 2 minutes. Remove the bay leaf.

   Time: PT2M

   Temperature: Low

10. Garnish and Serve

    Sprinkle chopped fresh cilantro over the curry. Serve hot with basmati rice, naan, or paratha.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

32 g

Carbohydrates

15 g

Fat

34 g

Fiber

3 g