Restaurant Style Chicken Tikka Masala Recipe
How to Cook Restaurant Style Chicken Tikka Masala to Satisfy your Taste Bud? Chicken tikka masala is an Indian dish, it is made with a yummy sauce to add more deliciousness to the meat. The tender chicken tikka meat in gravy (the sauce is usually creamy and orange-colored) is served in restaurants around the world, as the people are very fond of eating it.
Chicken tikka masala is chicken tikka, chunks of chicken marinated in spices and yogurt, that is then baked in a tandoor oven, and served in a sauce.
Today we will tell you to step by step process on how you can cook the delicious chicken tikka masala easily at home. By following the simple steps you can achieve the restaurant-made taste easily at home.
Chicken Tikka Masala Recipe
Ingredients for Chicken Tikka
- 4 chicken breasts cut into small pieces
- Lemon Juice 4 tablespoon
- Salt 1 teaspoon
- Yogurt 150ml
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Cumin powder 1 tablespoon
- All spices powder (garam masala) 1 tablespoon
- Roosted paprika powder 1 tablespoon
Ingredients For the sauce:
Oil (ghee) 2 Tablespoon
Onions 2 small
Green cardamom pods 6 pieces
Black cardamom pod 1 piece
Cinnamon stick 2 pieces
Ginger, Garlic paste 2 tablespoon
Chopped Tomatoes 400g
2 small green chillies
Sugar (honey) 1 Tablespoon
Whipping cream 50ml
Paprika powder 1 teaspoon
Fenugreek leaves, ground ½ tablespoon
All spices powder (garam masala) 1 tablespoon
Lemon juice 1 teaspoon
Coriander leaves for garnishing
How to prepare?
In a large bowl combine all the chicken tikka ingredients (mentioned above) cover the bowl, and refrigerate for 1 hour.
Preheat the oven to 200 degrees C. place the chicken pieces along with the marinade in a baking tray and let it bake for 20 to 25 minutes.
In another pan heat the oil, add cardamoms, cloves, cinnamon sticks and cloves, let them cook for a minute. Now add chopped onion and sauté, add ginger garlic pastes and fry for few minutes again.
Now add tomatoes and the rest of the ingredients (mentioned above for sauce) and cook for 3 to 4 minutes.
When the sauce is cooked well add the backed chicken tikka into it, finally add whip cream and let it cook for 3 minutes.
Now marinate the chicken tikka masala with fenugreek and garam masala.
Heat the piece of charcoal over direct flame until it is red hot. Keep a bowl in the center of the pot of chicken tikka masala and keep the hot charcoal piece in the bowl, pour oil at the top of the charcoal, and immediately cover the lid. So the chicken tikka masala gets the flavor of smoke.
Serve after 10 minutes with Naan and boiled rice.