Restaurant Style Chicken Tikka Masala

YIELD: 3-4 servings

TOTAL TIME: 45 to 60 mins


  • Chicken (boneless) : 500 gms

  • Turmeric powder: 1/4th tsp

  • Red chilli powder: 1 1/2 tsp

  • Mixed ground spices (garam masala) : 1 1/2 tsp

  • Coriander powder: 1 1/2 tsp

  • Cumin powder: 1 tsp

  • Black pepper: 1/4th tsp

  • 1/2 lemon freshly squeezed

  • Hung curd: 3-4 tbsp

  • Salt to taste

  • Butter: 1 tbsp

  • Oil: 2 tbsp

  • Cumin seeds: 1/2 tsp

  • Onions: 2 finely chopped

  • Tomatoes: 2

  • Ginger garlic paste: 2 tsp

  • Fresh cream: 3-4 tbsp

  • Crushed Fenugreek leaves: 1/4th tsp

  • Fresh cilantro for garnish: a handful

  • Red food colour (optional)


  1. In a bowl add your cleaned and dried boneless chicken cut into equal sized cubes. Add all the spices mentioned including garam masala, red chilli powder, turmeric, black pepper, cumin powder, coriander powder, salt along with hung curd, 1 tsp ginger garlic paste and lemon juice.

  2. Coat the chicken well with the spice mixture, cover with cling wrap and set aside for 30 mins.

  3. After 30 mins, shallow fry the chicken in butter till golden brown and well cooked. Make sure the spices are well absorbed and the chicken is dry. Set aside.

  4. In a pan add oil and saute cumin seeds. Now add finely chopped onions. Fry till onions are translucent. Add 1 tsp ginger garlic paste. Saute for 30 seconds. Add in the freshly prepared tomato paste (made by simply blending the tomatoes in a blender). Add around 150 ml of water based on how much gravy you would prefer.

  5. When the gravy starts to boil add in the fried chicken and red food colour (optional).

  6. Now add fresh cream and mix well. Add salt according to taste. Add some crushed fenugreek leaves and switch off the flame.

  7. Garnish with chopped cilantro.

  8. Serve hot with naan or rice!

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