Restaurant-Style Chicken Tikka Masala

Name: Chicken Tikka Masala
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb. chicken breast; 1/2 cup greek yogurt; 1 Tbs. ginger-garlic paste; 1/2 tsp. turmeric powder; 1/2 tsp. chaat masala; 1 tsp. garam masala; 1/2 tsp. cumin powder; 1/2 tsp. kosher salt; 2 Tbs. light olive oil; 1/8 tsp. edible powdered orange coloring; 2 whole cloves; 1/4 cinnamon stick; 6 in. cooking twine; 2 Tbs. butter; 2 Tbs. light olive oil; 1 bay leaf; 1/2 tsp. nutmeg powder; 1 tsp. red chili powder (or paprika); 1/2 tsp. garam masala; 1 cup tomato puree; 1/2 cup greek yogurt; 2 Tbs. tomato-chili sauce; 1/2 cup water; 1/2 cup coconut milk; 1 tsp. kosher salt; 1/4 cup fresh cream; 1 Tbs. kasoori methi (dry fenugreek leaves)

Indian · Organized from the video by TOM TO TABLE

Official YouTube player — views and revenue go to the creator.

Ingredients · 4 servings

Tap an ingredient to mark it ready.

Steps

1
In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, chaat masala, garam masala, cumin powder, kosher salt, light olive oil, and orange coloring.
2
Pour the marinade into a 1-gallon zip lock bag with the chicken. Ensure all chicken is coated, then refrigerate for at least 2-4 hours or overnight.
💡 Overnight is better
⏱ 4 hours
3
Preheat the oven to broil. Pierce the marinated chicken chunks onto skewer rods.
🔥 broil
4
Place the skewers on a foil-lined baking sheet drizzled with a little oil and broil for 10 minutes.
🔥 broil⏱ 10 minutes
5
Flip the skewers and broil for another 15 minutes. Set aside once done.
🔥 broil⏱ 15 minutes
6
Tie the cloves to the cinnamon stick using the cooking twine.
7
In a medium cast iron skillet, kadhai, or handi on low heat, melt the butter and oil. Add the cloves, cinnamon, and bay leaf, and cook for 5 minutes.
🔥 low heat⏱ 5 minutes
8
Add the nutmeg, red chili powder, and garam masala. Stir for 5 minutes.
⏱ 5 minutes
9
Add the tomato puree and stir for 5 minutes.
⏱ 5 minutes
10
Add the yogurt, tomato-chili sauce, and water. Stir for 10 minutes.
⏱ 10 minutes
11
Add the coconut milk and stir for 5 minutes.
⏱ 5 minutes
12
Add the chicken tikka and salt, then stir for 10 minutes.
⏱ 10 minutes
13
Stir in the cream and kasoori methi. Let it sit for 30 minutes until the curry thickens and oil starts to separate.
💡 The sauce will thicken as it sits
⏱ 30 minutes
14
Fish out the cinnamon, cloves, and bay leaf before serving with basmati rice or naan bread.

Tips

Overnight marination is better than 2-4 hours.
The dish is ready when the sauce thickens and oil starts to separate after sitting for 30 minutes.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: TOM TO TABLE on YouTube

한국어판 보기