Chicken Tikka Masala Restaurant Style | चिकन टिक्का मसाला | Chef Sanjyot Keer

Full written recipe for Chicken tikka masala

Prep time: 25-30 minutes
Cooking time: 30-40 minutes
Serves: 4-5 people

Chicken tikka
Ingredients:
1st marination:
Chicken thigh 500 gm (boneless)
Salt to taste
Kashmiri lal mirch (red chilli) powder 1 tsp
Lemon juice 1 tsp
Ginger garlic chilli paste 2 tbsp
2nd marination:
Mustard oil 2 tbsp
Kashmiri red chillies 1 tbsp
Turmeric powder 1/4th tsp
Garam masala 1 tsp
Cumin powder 1 tsp
Black salt 1 tsp
Chaat masala 1 tsp
Kasuri methi1 1 tsp
A pinch of salt
Ginger garlic chilli paste 1 tsp
Hung curd 1/4th cup
Live charcoal + ghee
Oil as required for cooking the chicken
Method:
Add all the ingredients of the first marination in bowl, mix well & massage the chicken pieces really well. Keep the chicken marinated for 10-15 minutes.
For 2nd marination, take another bowl, mix oil and red chilli powder first, whisk well to bleed its natural red colour, further add the remaining ingredients of the 2nd marination and mix well, apply this marination mixture to the already marinated chicken & keep it marinated for at least 30 minutes.
Smoke the chicken by dropping few drops of ghee over the burning charcoal, cover it for 3-4 minutes.
After the marination, skew the chicken pieces in a skewer, and reserve the marinade for later use.
Set a pan on medium heat, add oil, and cook the chicken from all side until it’s cooked and tender.
Once grilled/cooked, drizzle some melted butter over it, and briefly char them on open flame to get the charred texture.
You can serve them at this stage as well as a starter, with some green chutney, fresh onion rings and some lemon on side, make sure to sprinkle some chaat masala before serving, but as we are going to make the gravy version, keep them aside to be used later.

Note: chicken tikka gravy, is made by combing the makhani gravy, and the onion tomato gravy.
Gravy
Ingredients:
Makhani gravy
Oil 1 tbsp
Jeera 1 tsp
Tej patta 2-3 nos.
Hari elaichi 3-4 pods
Onions 2 medium size
Tomatoes 6-7 medium size (chopped)
Garlic 8-10 cloves
Ginger 1 inch
Green chillies 3-4 nos.
Fresh coriander stems 1 tbsp
Kashmiri red chillies 8-10 nos.
Cashew nuts 1/3rd cup
Salt to taste
Haldi (turmeric) powder 1/4th tsp
Kashmiri red chilli powder 1 tsp
Kasuri methi 1 tsp
Water as required
Onion tomato masala gravy:
Ghee 2 tbsp
Cumin seeds 1 tsp
Garlic 2 tbsp (chopped)
Green chillies 2-3 nos. (chopped)
Onions 3 medium sized (chopped)
Turmeric powder ½ tsp
Kashmiri red chilli powder 1 tbsp
Ginger garlic chilli paste 1 tbsp
Cumin powder 1 tsp
Coriander powder 2 tsp
Tomatoes 3 medium sized (chopped)
Salt to taste
Honey 1 tbsp
Prepared chicken tikka
Fresh cream 2-3 tbsp
Butter 1 tbsp
Kasuri methi 1 tsp
A pinch of garam masala
Ginger 1 inch (julienned)
Green chillies 2-3 nos. (slit)
Fresh coriander leaves (chopped) as required
Method:
For makhani base gravy, set a pan or a wok on medium heat, add oil, jeera, tej patta & elaichi, stir once and further add onions, stir & cook on medium high heat until the onions start to get some colour.
Further add tomatoes and the remaining ingredients and stir & cook on high flame for 4-5 minutes, further add 300-400 ml water, stir and cover and cook on medium flame for 15-20 minutes.
Further switch off the flame & allow to cool down to room temperature.
Once cooled discard the bay leaves and transfer the mixture in a grinding jar, grind to make fine puree, you can add little water while grinding. Your makhani base gravy is ready. Keep aside to be used later.
To continue further, we need to make the onion tomato masala, so set a pan on medium heat, add, ghee, jeera and allow the jeera to crackle further add, garlic, stir and cook on medium heat until the garlic starts to get some colour.
Further add green chillies & onions, stir and cook on medium flame until the onions are light golden brown in colour.
Now lower the flame and add the turmeric powder & kashmiri red chilli powder, add little hot water to avoid the spices from burning, stir for a minute.
Further add ginger garlic chilli paste and stir & cook on medium flame for 1-2 minutes, further add cumin powder, coriander powder, tomatoes and salt, stir and cook for a minute.
Lower the flame, cover & cook on low flame for 10-15 minutes, make sure to stir in intervals, add some hot water if required to continue the cooking process, adjust the flame low to medium low heat, stir and cook until the ghee separates.
Your onion tomato masala gravy is ready, add the prepared makhani gravy & the reserved marinade along with honey, stir well & cook for 4-5 minutes on medium flame.
No, add the prepared chicken tikka, make sure to remove the skewers, stir gently & cook for 2-3 minutes.
Further add fresh cream, butter, kasuri methi, garam masala, ginger & green chillies, cook for 2-3 minutes on medium flame, finish by adding some freshly chopped coriander leaves.
Your chicken tikka is ready, serve hot with some hot tandoori roti of your choice.

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