Restaurant Style Chicken Tikka Masala

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Restaurant Style Chicken Tikka Masala. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Restaurant Style Chicken Tikka Masala is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Restaurant Style Chicken Tikka Masala is something which I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Restaurant Style Chicken Tikka Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Restaurant Style Chicken Tikka Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Restaurant Style Chicken Tikka Masala using 68 ingredients and 27 steps. Here is how you can achieve that.

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Super Delicious Restaurant Style Chicken Tikka Masala. Enjoy it hot with Buttered Paratha or Steamed Rice.
This Restaurant Style Chicken Tikka Masala is made with a combination of two gravies ie. Makhani Gravy and Onion Tomato Masala Gravy. This gravy has chunkiness because of the Onion Tomato Masala.

Ingredients and spices that need to be Get to make Restaurant Style Chicken Tikka Masala:

  1. First Marination:
  2. 450 gms Zorabian Breast Boneless Chicken
  3. to Taste Salt
  4. 1 tsp Kashmiri Red Chilli Powder
  5. 1 tsp Lemon Juice
  6. 2 tbsp Chilli Ginger Garlic Paste
  7. Second Marination:
  8. 2 tbsp Mustard Oil
  9. 1 tbsp Kashmiri Red Chilli Powder
  10. 1/4 tsp Turmeric Powder
  11. 1 tsp Chicken Masala or (Garam Masala)
  12. 1 tsp Cumin Powder
  13. 1 tsp Rock Salt
  14. 1 tsp Chaat Masala
  15. 1 tsp Kasuri Methi
  16. as per taste Salt (Pinch)
  17. 1 tsp Chilli Ginger Garlic Paste
  18. 1/4 cup Hung Curd
  19. To give the Chicken a Smoky Flavor:
  20. 2 Charcoal Cubes
  21. 1/2 tsp Ghee
  22. as required Oil (As Required) For Cooking the Chicken
  23. For Makhani Gravy:
  24. 1 tbsp Oil
  25. 1 tsp Cumin Seeds
  26. 3 Bay Leaves
  27. 4 Green Cardamom
  28. 2 Onions (Sliced)
  29. 5 Tomatoes (Chopped)
  30. 10 cloves Garlic
  31. 1 Inch Ginger
  32. 3-4 Green Chillies
  33. 1 tbsp Fresh Coriander Stems
  34. 10 Kashmiri Red Chillies
  35. 1/3 rd cup Cashewnuts
  36. to Taste Salt
  37. 1/4 tsp Turmeric Powder
  38. 1 tsp Kashmiri Red Chilli Powder
  39. 1 tsp Kasuri Methi
  40. 300-400 ml Water
  41. For Onion Tomato Masala Gravy:
  42. 2 tbsp Ghee
  43. 1 tsp Cumin Seeds
  44. 2 tbsp Garlic (Chopped)
  45. 2-3 Green Chillies (Chopped)
  46. 1 tbsp Chilli Ginger Garlic Paste
  47. 2 Onions (Finely Chopped)
  48. 1/2 tsp Turmeric Powder
  49. 1 tbsp Kashmiri Red Chilli Powder
  50. 1 tsp Cumin Powder
  51. 1 tbsp Coriander Powder
  52. 3 Tomatoes (Finely Chopped)
  53. to Taste Salt
  54. For the Preparation of Chicken Tikka Masala:
  55. as required Onion Tomato Masala Gravy
  56. as required Makhani Gravy
  57. as required Leftover Chicken Marinade
  58. 1 tbsp Honey
  59. as required Cooked Chicken Tikka
  60. 3 tbsp Fresh Cream
  61. 1 tbsp Butter
  62. as required Kasuri Methi (Pinch)
  63. as required Chicken Masala or Garam Masala
  64. 1 Inch Ginger (Juliennes)
  65. 2-3 Green Chillies (Slited)
  66. For Garnish:
  67. as required Coriander Leaves (Finely Chopped)
  68. 1 tbsp Fresh Cream

Instructions to make to make Restaurant Style Chicken Tikka Masala

  1. Clean and wash the chicken pieces (small in size) nicely. Drain out all the water completely. Transfer it to a large mixing bowl. Add all the ingredients mentioned under “First Marination “. Mix well and set it aside to marinate for 15 minutes.
  2. Now for the second marination, heat mustard oil in a tadka pan until smoking hot. Switch off the flame. Allow the oil to cool down. When the oil is lukewarm, transfer it to a small mixing bowl.
  3. Add kashmiri red chilli powder to the lukewarm oil and mix well. By doing so, the marinade gets a lovely color.
  4. Further add all the remaining ingredients mentioned under “Second Marination” and mix it well.
  5. Add this second marination to the marinated chicken. Mix well and set aside to further marinate overnight or for a minimum of 30 minutes.
  6. To give a smoky flavor to the chicken, burn the charcoals. Place it in a small steel container. Place the container in the center of the bowl containing the marinated chicken. Drizzle few drops of ghee over the burning charcoal and keep covered for 4 minutes.
  7. Skew the chicken pieces on to the skewers and reserve the leftover marinade for later use.
  8. Heat oil in a non-stick pan. Place the skewered chicken on the pan and cook it on medium flame all over until the chicken is tender. Chicken Tikka is ready.
  9. Transfer it on to a plate and set it aside to add it to the gravy later. (If you want to enjoy it as a starter, sprinkle some chaat masala on it and serve it with green chutney, onion rings and lemon slices.)
  10. For the Makhani Gravy, heat oil in a pan. Add cumin seeds, bay leaves and green cardamom. Add onions and cook on medium flame until the onions change color. Add tomatoes and all the remaining ingredients mentioned under “For Makhani Gravy” and cook on high flame for 4-5 minutes. Add 300-400 ml water. Cover and cook on medium flame for 15-20 minutes. Switch off the flame and allow it to cool down.
  14. Discard the bay leaves and transfer the mixture to a grinding jar. Add little water and grind to a fine puree. Makhani Gravy is ready. Set it aside.
  15. For Onion-Tomato Gravy, heat ghee in a pan. Add cumin seeds and allow it to sizzle for few seconds. Add the chopped garlic and saute until garlic changes color. Add green chillies and saute. Add chilli ginger garlic paste and saute for a minute or two. Add the chopped onions and saute until onions change color.
  18. Reduce the flame to low and add turmeric powder and kashmiri red chilli powder and saute for few seconds. Add little hot water to avoid the spices from burning. Add cumin powder and coriander powder and saute. Add the chopped tomatoes and saute it for a minute. Add little hot water. Cook on medium flame until ghee appears at the surface. Onion Tomato Masala Gravy is ready.
  21. Now to this onion-tomato gravy add the prepared makhani gravy, the leftover chicken marinade and honey. Stir well and cook for 4-5 minutes on medium flame.
  22. Now add the cooked Chicken Tikka. Stir gently and cook for 2-3 minutes.
  23. Add fresh cream, butter, kasuri methi, garam masala, ginger juliennes and slited green chillies and cook for 2-3 minutes on medium flame.
  25. Garnish with freshly chopped coriander leaves and fresh cream and give it a mix.
  26. Super Delicious Restaurant Style Chicken Tikka Masala is ready. Serve it hot garnished with fresh cream and coriander leaves and enjoy it with buttered paratha or steamed rice.

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So that's going to wrap this up for this exceptional food Steps to Make Favorite Restaurant Style Chicken Tikka Masala. Thank you very much for your time. I'm confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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