How it is made
🍗 Chicken Tikka Masala Using Makhani Gravy Ingredients (Serves 2–3 portions)
🔸 For Chicken Tikka:
-
Boneless chicken (thigh) – 250 g
-
Hung curd – 2 tbsp
-
Ginger-garlic paste – 1 tsp
-
Kashmiri red chili powder – ½ tsp
-
Turmeric – a pinch
-
Garam masala – ¼ tsp
-
Mustard oil – 1 tsp
-
Lemon juice – ½ tsp
-
Roasted besan – 1 tsp (optional, helps coating stick)
-
Salt – to taste
🔸 For Gravy:
-
Ready Makhani Gravy – 250–300 g
-
Butter – 1 tbsp
-
Oil – 1 tsp (to prevent burning)
-
Onion – ¼ cup (finely chopped, optional for extra masala layer)
-
Ginger-garlic paste – ½ tsp (only if adding onion)
-
Kashmiri red chili powder – ½ tsp
-
Garam masala – ¼ tsp
-
Tomato ketchup – 1 tsp (for sweet-tangy depth)
-
Kasuri methi – ½ tsp (crushed)
-
Fresh cream – 2 tbsp
-
Water – 60–80 ml
-
Salt – to taste (adjust after gravy is added)
Optional (For Dhungar / Smoky Finish):
-
1 small piece of charcoal
-
Ghee – ½ tsp
🔥 Step-by-Step Process
Step 1: Prepare Chicken Tikka
-
Combine curd, spices, mustard oil, lemon juice, and besan in a bowl.
-
Add chicken pieces and marinate for minimum 30 minutes (overnight ideal).
-
Grill or cook the chicken until charred and cooked through.
-
For QSR: Use gas tandoor, grill plate, or oven (combi or salamander).
Step 2: Prepare Masala Gravy
-
In a pan, heat 1 tbsp butter + 1 tsp oil.
-
(Optional) Add ¼ cup finely chopped onion and sauté till golden.
-
Add ½ tsp ginger-garlic paste, sauté 30 seconds.
-
Add 250–300 g ready makhani gravy. Cook for 2 minutes on low heat.
-
Add 1 tsp ketchup, ½ tsp red chili powder, ¼ tsp garam masala. Mix well.
-
Adjust consistency with 60–80 ml water.
-
Add 2 tbsp cream and ½ tsp kasuri methi. Mix gently and simmer for 2 minutes.
Step 3: Combine Chicken & Gravy
-
Add grilled chicken tikka into the simmering masala.
-
Cook for 3–4 minutes to absorb the flavors.
-
Check salt, adjust if necessary.
Optional Step: Dhungar (Smoky Flavor)
-
Heat a charcoal piece till red hot.
-
Place it in a small bowl or foil cup in the center of the pan.
-
Drizzle ½ tsp ghee and cover with lid for 1–2 minutes for tandoori aroma.
🍽️ Final Plating
Boneless chicken (thigh) – 250 g
Hung curd – 2 tbsp
Ginger-garlic paste – 1 tsp
Kashmiri red chili powder – ½ tsp
Turmeric – a pinch
Garam masala – ¼ tsp
Mustard oil – 1 tsp
Lemon juice – ½ tsp
Roasted besan – 1 tsp (optional, helps coating stick)
Salt – to taste
Ready Makhani Gravy – 250–300 g
Butter – 1 tbsp
Oil – 1 tsp (to prevent burning)
Onion – ¼ cup (finely chopped, optional for extra masala layer)
Ginger-garlic paste – ½ tsp (only if adding onion)
Kashmiri red chili powder – ½ tsp
Garam masala – ¼ tsp
Tomato ketchup – 1 tsp (for sweet-tangy depth)
Kasuri methi – ½ tsp (crushed)
Fresh cream – 2 tbsp
Water – 60–80 ml
Salt – to taste (adjust after gravy is added)
1 small piece of charcoal
Ghee – ½ tsp
Combine curd, spices, mustard oil, lemon juice, and besan in a bowl.
Add chicken pieces and marinate for minimum 30 minutes (overnight ideal).
Grill or cook the chicken until charred and cooked through.
-
For QSR: Use gas tandoor, grill plate, or oven (combi or salamander).
In a pan, heat 1 tbsp butter + 1 tsp oil.
(Optional) Add ¼ cup finely chopped onion and sauté till golden.
Add ½ tsp ginger-garlic paste, sauté 30 seconds.
Add 250–300 g ready makhani gravy. Cook for 2 minutes on low heat.
Add 1 tsp ketchup, ½ tsp red chili powder, ¼ tsp garam masala. Mix well.
Adjust consistency with 60–80 ml water.
Add 2 tbsp cream and ½ tsp kasuri methi. Mix gently and simmer for 2 minutes.
Add grilled chicken tikka into the simmering masala.
Cook for 3–4 minutes to absorb the flavors.
Check salt, adjust if necessary.
Heat a charcoal piece till red hot.
Place it in a small bowl or foil cup in the center of the pan.
Drizzle ½ tsp ghee and cover with lid for 1–2 minutes for tandoori aroma.
-
Serve hot in a mini handi or bowl.
-
Garnish with cream swirl and coriander.
-
Best paired with garlic naan, roomali roti, or butter kulcha.
