This dish is made with chicken that gets marinated in a spicy curry sauce with plain yogurt and cooked with tomatoes, spices, and plain yogurt. You can use breasts or thighs, and it’s great served with rice, butter nan, chapati. This rich and creamy flavorsome Chicken tikka rivals any Indian restaurant! Why go out when you can make it better at home. Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken. The sauce usually includes tomatoes (frequently as purée), cream, and a masala spice mix. chicken tikka masala is derived from butter chicken; However, Indian Butter Chicken is creamier and sweeter than Chicken Tikka Masala, which is spicier and more intensely flavoured. Butter chicken is also made with butter instead of oil. the main part of this recipe is marinating the chicken, rest for more time will give better results. In pan frying part, do it in batches to avoid overcrowding and sticking on the pan. Wash the boneless chicken and pat it dry. Next, slice the chicken into bite-sized chunks. Make this tikka masala in just in 4 steps :
1.Marinate the chicken with yogurt and spices to adds flavour and taste.
2.Cook the chicken.
3.Make the masala sauce.
4.Combine the sauce and the chicken.
In final stage I add sugar, because it’ll balance the taste and also give restaurant flavor.
Watch Chicken Tikka Masala Recipe in Tamil
Chicken Tikka Masala Recipe (Restaurant Style)
Ingredients
To marinade chicken
To Temper
To Chicken Tikka Masala
How to make chicken tikka masala
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To prepare the marinade, take a chicken in a large bowl and mix table salt, ginger-garlic paste, Fresh thick yoghurt, Turmeric powder, red chili powder, Kashmiri red chili powder, coriander powder, Garam masala powder, roasted cumin seeds powder coat well with chicken and rest for 15mins. in refrigerator or room temperature.
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Heat the pan with oil for shallow fry the marinated chicken. Do it in batches.
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Continuously keep stirring the pieces in low-medium flame until gets roasted in 3/4th stage, do not allow it to burn and over cook.
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Keep chicken tikka aside.
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For tikka masala, heat the pan with oil add cumin seeds allow it to pops, add chopped onions sauté until it turns translucent.
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Add ginger garlic paste sauté in medium flame till raw smell goes. Add Kashmiri red chili powder toss about 1min.
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Add tomato puree, turmeric powder, red chili powder, coriander powder, roasted cumin seeds powder.
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Add garam masala powder and table salt mix well in medium flame till that masala gets thick and oil ooze out from the masala.
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Now add chicken tikka, sauté for 1 min.
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Add enough water till cover the chicken.
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Add hand crushed Kasuri methi (dried fenugreek leaves) and sugar (optional).
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Close the lid and cook until chicken cooks well.
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Finally add whole milk or fresh cream cook for another 2min.
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Garnish with handful of chopped coriander leaves.
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Yummy delightful restaurant style chicken tikka masala is ready to serve.
Note
- Marinating the chicken overnight for better results. This gives the yogurt time to tenderize them, yielding a better result. This gives the meat time to fully absorb the spicy marinade.
- Fresh yogurt is best for good taste.
- Use chicken thighs instead of breasts for juicy and succulent results.
