Chicken Tikka Masala – Restaurant Style

Step 1: Prepare Chicken Marinade

In a large bowl, combine chicken pieces, plain yogurt, ginger-garlic paste, lemon juice, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, and 1 tbsp oil. Mix everything thoroughly until the chicken is well coated. Cover the bowl and marinate the chicken for at least 30 minutes, or preferably 2-4 hours in the refrigerator for deeper flavor.

Step 2: Cook Chicken Tikka

Heat 1 tbsp oil in a large pan or grill pan over medium-high heat. Once hot, place the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan. Cook for 4-5 minutes per side, until the chicken is cooked through, tender, and has developed nice charred marks. Remove the cooked chicken and set aside. Repeat with any remaining chicken if necessary.

Step 3: Prepare Gravy Base

In the same pan (or a separate pot), add 2 tbsp oil or ghee. Add the finely chopped onion and sauté over medium heat until it turns golden brown, which should take about 6-8 minutes. Next, add ginger-garlic paste and green chilies. Sauté for another 1-2 minutes until the mixture becomes fragrant.

Step 4: Add Spices and Tomatoes

Reduce the heat to low. Add red chili powder, turmeric powder, cumin powder, and coriander powder to the pan. Sauté for about 30 seconds until the spices are aromatic, being careful not to burn them. Pour in the tomato puree or crushed tomatoes. Increase heat to medium and cook for 8-10 minutes, stirring occasionally, until the oil starts to separate from the mixture and the sauce thickens considerably.

Step 5: Incorporate Cashew Paste and Simmer

Stir in the cashew paste and mix it well into the tomato-spice mixture. Add salt, sugar, and 1/2 cup of water. Bring the gravy to a gentle simmer. Cover the pot and cook on low heat for 5-7 minutes, allowing all the flavors to meld together and the sauce to thicken further.

Step 6: Combine Chicken and Finish Gravy

Add the previously cooked chicken tikka pieces to the simmering gravy. Mix gently to ensure the chicken is well coated with the sauce. Stir in the garam masala and the crushed kasuri methi. Finally, pour in the heavy cream and mix. Cook for another 2-3 minutes until the gravy is heated through and has a rich, creamy consistency.

Step 7: Garnish and Serve

Garnish the Chicken Tikka Masala generously with fresh chopped coriander. Serve hot with your choice of naan, roti, or rice for a complete meal.

• Marinate chicken for at least 30 minutes for best flavor.

• Do not overcrowd the pan when cooking chicken to ensure even browning.

• Adjust the spice level by increasing or decreasing red chili powder and green chilies.

• For a vegetarian option, replace chicken with paneer or firm tofu.

• Chicken can be grilled in an oven or air fryer instead of pan-frying.