Restaurant Style Chicken Tikka Masala

Hello everybody, it is Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Restaurant Style Chicken Tikka Masala. One of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Restaurant Style Chicken Tikka Masala is one of the most popular of current trending meals in the world. It's enjoyed by millions daily. It is easy, it's quick, it tastes yummy. They are nice and they look wonderful. Restaurant Style Chicken Tikka Masala is something that I have loved my entire life.

Many things affect the quality of taste from Restaurant Style Chicken Tikka Masala, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Restaurant Style Chicken Tikka Masala delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can cook Restaurant Style Chicken Tikka Masala using 68 ingredients and 27 steps. Here is how you cook it.

#thc

#thcweek18
#TikkaMasala
#TreasureHuntChallenge

Super Delicious Restaurant Style Chicken Tikka Masala. Enjoy it hot with Buttered Paratha or Steamed Rice.
This Restaurant Style Chicken Tikka Masala is made with a combination of two gravies ie. Makhani Gravy and Onion Tomato Masala Gravy. This gravy has chunkiness because of the Onion Tomato Masala.

Ingredients and spices that need to be Take to make Restaurant Style Chicken Tikka Masala:

1. First Marination:
2. 450 gms Zorabian Breast Boneless Chicken
3. to Taste Salt
4. 1 tsp Kashmiri Red Chilli Powder
5. 1 tsp Lemon Juice
6. 2 tbsp Chilli Ginger Garlic Paste
7. Second Marination:
8. 2 tbsp Mustard Oil
9. 1 tbsp Kashmiri Red Chilli Powder
10. 1/4 tsp Turmeric Powder
11. 1 tsp Chicken Masala or (Garam Masala)
12. 1 tsp Cumin Powder
13. 1 tsp Rock Salt
14. 1 tsp Chaat Masala
15. 1 tsp Kasuri Methi
16. as per taste Salt (Pinch)
17. 1 tsp Chilli Ginger Garlic Paste
18. 1/4 cup Hung Curd
19. To give the Chicken a Smoky Flavor:
20. 2 Charcoal Cubes
21. 1/2 tsp Ghee
22. as required Oil (As Required) For Cooking the Chicken
23. For Makhani Gravy:
24. 1 tbsp Oil
25. 1 tsp Cumin Seeds
26. 3 Bay Leaves
27. 4 Green Cardamom
28. 2 Onions (Sliced)
29. 5 Tomatoes (Chopped)
30. 10 cloves Garlic
31. 1 Inch Ginger
32. 3-4 Green Chillies
33. 1 tbsp Fresh Coriander Stems
34. 10 Kashmiri Red Chillies
35. 1/3 rd cup Cashewnuts
36. to Taste Salt
37. 1/4 tsp Turmeric Powder
38. 1 tsp Kashmiri Red Chilli Powder
39. 1 tsp Kasuri Methi
40. 300-400 ml Water
41. For Onion Tomato Masala Gravy:
42. 2 tbsp Ghee
43. 1 tsp Cumin Seeds
44. 2 tbsp Garlic (Chopped)
45. 2-3 Green Chillies (Chopped)
46. 1 tbsp Chilli Ginger Garlic Paste
47. 2 Onions (Finely Chopped)
48. 1/2 tsp Turmeric Powder
49. 1 tbsp Kashmiri Red Chilli Powder
50. 1 tsp Cumin Powder
51. 1 tbsp Coriander Powder
52. 3 Tomatoes (Finely Chopped)
53. to Taste Salt
54. For the Preparation of Chicken Tikka Masala:
55. as required Onion Tomato Masala Gravy
56. as required Makhani Gravy
57. as required Leftover Chicken Marinade
58. 1 tbsp Honey
59. as required Cooked Chicken Tikka
60. 3 tbsp Fresh Cream
61. 1 tbsp Butter
62. as required Kasuri Methi (Pinch)
63. as required Chicken Masala or Garam Masala
64. 1 Inch Ginger (Juliennes)
65. 2-3 Green Chillies (Slited)
66. For Garnish:
67. as required Coriander Leaves (Finely Chopped)
68. 1 tbsp Fresh Cream

Steps to make to make Restaurant Style Chicken Tikka Masala

1. Clean and wash the chicken pieces (small in size) nicely. Drain out all the water completely. Transfer it to a large mixing bowl. Add all the ingredients mentioned under “First Marination “. Mix well and set it aside to marinate for 15 minutes.
2. Now for the second marination, heat mustard oil in a tadka pan until smoking hot. Switch off the flame. Allow the oil to cool down. When the oil is lukewarm, transfer it to a small mixing bowl.
3. Add kashmiri red chilli powder to the lukewarm oil and mix well. By doing so, the marinade gets a lovely color.
4. Further add all the remaining ingredients mentioned under “Second Marination” and mix it well.
5. Add this second marination to the marinated chicken. Mix well and set aside to further marinate overnight or for a minimum of 30 minutes.
6. To give a smoky flavor to the chicken, burn the charcoals. Place it in a small steel container. Place the container in the center of the bowl containing the marinated chicken. Drizzle few drops of ghee over the burning charcoal and keep covered for 4 minutes.
7. Skew the chicken pieces on to the skewers and reserve the leftover marinade for later use.
8. Heat oil in a non-stick pan. Place the skewered chicken on the pan and cook it on medium flame all over until the chicken is tender. Chicken Tikka is ready.
9. Transfer it on to a plate and set it aside to add it to the gravy later. (If you want to enjoy it as a starter, sprinkle some chaat masala on it and serve it with green chutney, onion rings and lemon slices.)
10. For the Makhani Gravy, heat oil in a pan. Add cumin seeds, bay leaves and green cardamom. Add onions and cook on medium flame until the onions change color. Add tomatoes and all the remaining ingredients mentioned under “For Makhani Gravy” and cook on high flame for 4-5 minutes. Add 300-400 ml water. Cover and cook on medium flame for 15-20 minutes. Switch off the flame and allow it to cool down.
11. 
12. 
13. 
14. Discard the bay leaves and transfer the mixture to a grinding jar. Add little water and grind to a fine puree. Makhani Gravy is ready. Set it aside.1){for(document.write(judulbacajuga),document.write("
    ");l'+relatedTitles[t]+""),t")}relatedUrls.splice(0,relatedUrls.length),relatedTitles.splice(0,relatedTitles.length)} //]]>