Perfect Chicken Tikka Masala | Restaurant Style at Home

This is chicken tikka masala of your dreams! From the perfectly charred tandoori chicken to the rich, aromatic gravy made with fresh tomatoes, cream, and a secret touch of dhungar (coal-smoking) that gives it that authentic restaurant taste. Chicken Tikka Masala Ingredients For the Chicken Marinade 500 g boneless chicken 150 g thick yogurt 1 tsp ginger-garlic-green chilli paste ¼ tsp turmeric powder 1½ tsp cumin powder 2 tsp coriander powder 3 tsp Kashmiri red chilli powder 1 tsp black pepper powder 1 tsp garam masala powder Salt, to taste 2 tbsp mustard oil 1 tsp lemon juice For the Gravy 3 tbsp cooking oil 3–4 green cardamoms 2-inch cinnamon stick 1 tsp cumin seeds 1 tsp black peppercorns 2 medium onions, finely chopped 1 tsp ginger-garlic-green chilli paste 3 tsp Kashmiri red chilli powder ½ tsp turmeric powder 1 tbsp coriander powder 1 tbsp crushed kasuri methi (dried fenugreek leaves) ½ cup water Leftover chicken marinade 200 g tomato puree (or puree from 3 medium tomatoes) Salt, to taste Water, as required to adjust the gravy ½ cup fresh cream 1 tsp garam masala 2 tbsp chopped fresh coriander For Smoking 1 small piece of charcoal 1 tsp oil or ghee Method Marinate the Chicken In a large bowl, combine the yogurt, ginger-garlic-green chilli paste, turmeric, cumin powder, coriander powder, Kashmiri red chilli powder, black pepper powder, garam masala, salt, mustard oil and lemon juice. Add the chicken and coat each piece well. Cover and refrigerate for at least 1 hour, preferably 4–6 hours or overnight. Prepare the Chicken Heat a little oil in a pan and shallow-fry the marinated chicken until it is 80–90% cooked. Remove from the pan. Heat a piece of charcoal until red hot. Place it in a small steel bowl inside the pan with the chicken. Drizzle a teaspoon of oil or ghee over the charcoal, immediately cover the pan and let the chicken absorb the smoky flavour for 3–5 minutes. Make the Gravy Heat 3 tbsp cooking oil in a heavy-bottomed pan. Add the green cardamoms, cinnamon stick, cumin seeds and black peppercorns. Sauté until fragrant. Add the chopped onions and cook until golden brown. Stir in the ginger-garlic-green chilli paste and cook until the raw smell disappears. Add the Kashmiri red chilli powder, turmeric powder, coriander powder and crushed kasuri methi. Mix well. Pour in ½ cup water and cook the masala until it thickens. Add the leftover marinade and continue cooking until the oil separates. Stir in the tomato puree and salt to taste. Cover and cook until the tomatoes are completely cooked and the oil rises to the surface. Finish the Curry Add the smoked chicken tikka pieces to the gravy. Add a little water if needed to adjust the consistency and simmer for 5–7 minutes, or until the chicken is fully cooked. Stir in the fresh cream and cook for another minute. Finish with the garam masala and chopped fresh coriander. Serve hot with butter naan, tandoori roti, lachha paratha or jeera rice. Subscribe for weekly recipes and flavor breakdowns. Let me know in the comments: what is your favorite side dish to serve with chicken tikka masala? #chickentikkamasala #IndianRecipe #FromScratch #RecipeVideo #ChickenCurry #EasyRecipe #IndianFoodRecipe #HomeCooking #RestaurantStyle #DhungarTechnique #CookingAtHome #FoodYouTube