How to make restaurant style chicken tikka masala
Marinate chicken in yogurt, lemon juice, and spices like cumin, coriander, and turmeric for a few hours. Then grill or bake until cooked through. For the sauce, sauté onions, garlic, and ginger, add tomato puree, cream, and spices like garam masala, cumin, and paprika. Simmer until the sauce thickens, then add the chicken. Garnish with fresh cilantro. Enjoy!
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Chicken tikka masala is overrated. Try making butter chicken instead – it’s easier and tastier.
I worked at an Indian restaurant for years. Key is in the marinade (yogurt + spices) and slow-cooked sauce with a mix of fresh ground spices. Don’t skip the cream at the end!
For that authentic restaurant flavor, marinate chicken in a spiced yogurt mix overnight. Cook it on high heat until charred. Make a creamy tomato-based sauce with plenty of garam masala and finish by adding the grilled chicken. Simmer, garnish with cilantro, and serve with naan.
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