CHICKEN TIKKA MASALA RECIPE | HOW TO MAKE CHICKEN TIKKA MASALA | CHICKEN TIKKA GRAVY
Chicken Tikka Masala Recipe | How To Make Chicken Tikka Masala | Chicken Tikka Masala | Homemade Chicken Tikka Masala | Chicken Tikka Gravy | Tikka Masala | Chicken Tikka Recipe | Chicken Curry | Chicken Gravy
Ingredients for Chicken Tikka Masala:
- Boneless Chicken - 500 gms (cut into tikka shapes)
For Marination:
- Salt- 1 tsp
- Lemon juice- 2 tsp
- Thick Curd/Yogurt- 4 tbsp
- Ginger Garlic Paste- 2 tsp
- Kashmiri Chilli Powder- 4 tsp
- Garam Masala Powder- 1/2 tsp
- Refined Oil- 2 tbsp
For the Gravy:
- Onions, fine chopped- 2 medium
- Ginger Garlic Paste- 2 tsp
- Tomato purée - 1 US cup measure
- Fresh Cream- 6 tbsp
Spice Powders:
- Turmeric Powder- 1/4 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp
- Cumin Powder- 1/2 tsp
- Garam Masala Powder- 1/2 tsp
- Kasuri Methi ( Fenugreek leaves, roasted and crushed)- 1 tbsp
Other Ingredients:
- Refined Oil- 3 tbsp
- Salt for seasoning- a pinch
Preparation:
- Clean & pat dry the boneless chicken fillets. Cut them into 2” size tikkas.
- Marinate the tikkas with the items indicated. Set aside in room temperature for 1 hour.
- Fine chop the onions and roast the Kasuri Methi (Fenugreek leaves), crush it roughly.
Process:
Frying the tikkas:
- Heat oil in a frying pan and place the tikkas side by side. Don’t crowd the pan, you can do in batches.
- Fry on medium heat for 2 mins and then turn on the other side. Continue to fry it on medium heat on the other side for another 2 mins.
- Now turn it again and continue to fry it on low heat for 3 mins. Flip it and continue the same on the other side too.
- Take these out on a plate and repeat with the balance marinated tikkas.
Making the gravy:
- Heat 2 tbsp oil in a pan and add the chopped onions. Fry on medium heat for 5 mins till light brown in colour.
- Add the ginger garlic paste and fry on low heat for 2 mins.
- Add the tomato purée, give a mix and add the turmeric, red chilli, coriander, cumin powders and a pinch of salt. Mix & fry for 2 mins on low heat.
- Add the fried tikkas, give a mix and add 300 ml water. Add the garam masala powder, give a mix and cover & cook on low heat for 10 mins.
- Now open the lid, add the cream, give a mix and cook on low heat for 2 mins
- Lastly add the roasted & crushed Kasuri Methi and cook on low heat for 2 mins.
- Serve with naan or rice.
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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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The Best Chicken Tikka Masala Recipe Restaurant Style With Delicious Masala Gravy-चिकन टिक्का मसाला
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INGREDIENTS
MARINATION
Chicken boneless - 500 gram
Curd - 5 tablespoon
Red chilli powder - 2 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Ginger garlic paste - 3 teaspoon
Black pepper powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Lemon juice of half lemon
Salt - 1 teaspoon
COOKING
Butter as required
Oil - 5 tablespoon
Cumin seeds - 1 teaspoon
Onions - 2
Ginger garlic paste - 3 teaspoon
Tomato puree - 1 cup
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Red chilli powder - 1.5 teaspoon
Coriander leaves
Fenugreek leaves dried - 1 tablespoon
Fresh cream - 4 tablespoon
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