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होटल जैसा चिकन टिक्का मसाला बनाने की सीक्रेट रेसिपी | Chicken Tikka Masala | Ramadan Special Recipe

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 420.0K views Jun 14, 2021
This is an easy recipe for Chicken Tikka Masala! Chicken Tikka Masala is one of the most ordered dishes out of India. Among the two most sold dishes in India, it is to no surprise; Butter Chicken and Chicken Tikka Masala top the list. Fun fact, chicken tikka masala was not made in India but was given by Indians living in the UK to us. Hope you will try this at least once if you haven't already! Also, if you haven't already subscribed to my channel, click here: http://bit.ly/chefkunal​​​​

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For chicken Tikka

  • First Marination:
  • Chicken leg boneless — 500 gms
  • salt — to taste
  • lemon — 1 no
  • ginger paste – ½ tbsp
  • garlic paste — ½ tbsp
  • Second Marination:
  • Mustard oil — 5 tbsp
  • Kashmiri chilli powder – 1½ tbsp
  • Curd (hung) — 1 cup
  • lemon — 1 no
  • salt — to taste
  • ginger paste – ½ tbsp
  • garlic paste — ½ tbsp
  • Lemon – ½ no
  • Methi Leaves Powder (dried) – ½ tsp
  • Chaat masala – a pinch
  • ✨For Masala✨
  • Oil – 1 tbsp
  • Butter – 3 tbsp
  • Bayleaf – 1 no
  • Onion chopped – 1 cup
  • Ginger chopped – 1 tbsp
  • Garlic chopped – 1 tbsp
  • Green chilli – 1 no
  • Kashmiri chilli powder – 3/4 tbsp
  • Salt – to taste
  • Tomatoes chopped – 2 cups
  • Dash of water
  • Fenugreek (methi) leaves powder – ½ tsp
  • Coriander chopped – a handful
  • Cream – ½ cup

Step-by-Step Cooking Instructions

  1. 1
    Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
  2. 2
    Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
  3. 3
    Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
  4. 4
    Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
  5. 5
    Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover होटल जैसा चिकन टिक्का मसाला बनाने की सीक्रेट रेसिपी?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.

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