Chicken Tikka Masala That Beats Any Takeout!

Chicken Tikka Masala | Authentic North Indian Recipe by Smita Deo | Easy Homemade Restaurant Style

Many people think Chicken Tikka Masala and Butter Chicken are the same, but they’re not!
Today on our delicious journey, I’ll show you the real difference, as we make an authentic, smoky, and creamy Chicken Tikka Masala right at home.

This dish is all about balance, the charred flavours of perfectly grilled chicken, the richness of masala, and the aroma of roasted Kasuri Methi. It’s a true North Indian classic that never fails to impress!

INGREDIENTS:

1. For the Chicken Tikka (Marination):

– 1 kg Boneless Chicken chunks
– 1 tsp Garlic paste
– 1 tsp Ginger paste
– ½ tsp Turmeric powder
– 1 tbsp Red Chilli powder (mix of Kashmiri, Byadgi & Guntur)
– 1 tbsp Coriander seed powder
– 1 tsp Cumin seed powder
– 1 tsp Black Pepper powder
– 1 tsp Garam Masala
– ¾ cup Yogurt (Curd)
– 2 tbsp Mustard Oil
– 1 tsp Chaat Masala
– 1 tsp Roasted Kasuri Methi, crushed
– Salt to taste
– Juice of ½ Lemon (1 tbsp)
– Mix everything thoroughly and marinate for at least 30 minutes.

2.For the Gravy:

– 3 tbsp Peanut Oil
– 1 tbsp Butter
– 3 Onions, finely chopped
– 1 tbsp Garlic paste
– 1 tbsp Ginger paste
– 1 tsp Turmeric powder
– 2 tbsp Red Chilli powder
– 1 tbsp Coriander powder
– 1 tsp Cumin seed powder
– 1 tsp Garam Masala powder
– 5 Tomatoes, blanched & pureed
– ¼ cup Water (used for blanching)
– Salt to taste
– ¼ cup Fresh Cream
– 1 tbsp Ghee (for coal tadka)

METHOD:

Step 1: Prepare the Gravy:

– Heat oil and butter together. Add onions and sauté until soft and pink.
– Add garlic and ginger paste, sauté for a minute.
– Add turmeric, red chilli, coriander, cumin, and garam masala powders. Mix well.
– Add the blanched tomato puree and a little water to deglaze.
– Add salt and cook for 4 to 5 minutes until oil separates.
– Switch off the flame and stir in the cream.

Step 2: Cook the Chicken Tikka:

– Cook the marinated chicken in a tandoor, oven, or directly on a tawa.
– Deglaze the remaining masala with a splash of water and pour over the tikka.
– Add 1 tbsp butter and cook for 5 to 7 minutes until the chicken is just done.

Step 3: Smoke & Combined:

– Heat a small piece of coal till red hot. Place it on a knife, drizzle ghee over it, and cover the pan for 10 minutes to infuse a smoky flavour.
– Pour the prepared gravy into the pan with the tikka, this keeps all the smoky, spicy flavours intact.
– Cook for another 3 to 4 minutes on low flame.

Step 4: Garnish & Serve:

Drizzle cream, sprinkle Kasuri Methi, Chaat Masala, fresh coriander, ginger juliennes, and sliced green chillies. Serve hot with parathas, naan, or jeera rice.

SERVING SUGGESTION:

Serve this Chicken Tikka Masala directly on the tawa for that rustic restaurant-style presentation. Perfect for weekend dinners or festive gatherings.

What Makes This Different from Butter Chicken:

– No cashew paste or ketchup, pure tomato & spice base
– Includes onions for more texture
– Uses smoky grilled chicken, not shredded tandoori
– Balanced heat, tang, and creaminess

Try this recipe and let me know how it turned out in the comments!
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