Chicken Tikka Masala Restaurant Style
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Chicken Tikka Masala Restaurant Style
Authentic North India · Restaurant Style

Chicken Tikka Masala Restaurant Style Recipe

By Jeevan Depa·✓Kitchen Tested & Verified·Updated October 2026
Non-Veg📍North India🍽️Lunch & Dinner⏱️40 mins⚡Hard👥Serves 5Chicken
🍳Why This Recipe Works & Culinary Heritage

Chicken Tikka Masala Restaurant Style is a celebrated North India culinary specialty crafted with traditional techniques and authentic spices. Prepared with 30 metric-standardized ingredients (featuring Boneless Chicken Thighs, Ginger Garlic Green Chilli Paste, Kashmiri Red Chilli Powder, Lemon Juice, Mustard Oil), this dish balances aromatic spices with rich cooking bases for deep, authentic flavor.

⏱️ Cook Time: 40 mins•👥 Servings: 5 plates•🛒 Instamart: 1-Click Doorstep Sync

Ingredients for Chicken Tikka Masala Restaurant Style

Complete culinary measure (30 items) · Scale servings or deselect pantry items in the cart panel

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1
Boneless Chicken Thighs
500 g
2
Ginger Garlic Green Chilli Paste
3 tbsp
3
Kashmiri Red Chilli Powder
3 tbsp
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4
Lemon Juice
1 tsp
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5
Mustard Oil
2 tbsp
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6
Hung Curd
1/4 cup
7
Kasuri Methi
3 tsp
8
Garam Masala
1 tsp
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9
Cumin Powder
2 tsp
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10
Black Salt
1 tsp
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11
Chaat Masala
1 tsp
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12
Onions
5 piece
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13
Tomatoes
10 piece
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14
Cashew Nuts
1/3 cup
15
Whole Kashmiri Red Chillies
8-10 pieces
16
Garlic Cloves
10 cloves
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17
Ginger
2 inch
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18
Green Chillies
7-8 pieces
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19
Coriander Powder
2 tsp
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20
Turmeric Powder
1 tsp
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21
Cumin Seeds
2 tsp
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22
Bay Leaves
2-3 pieces
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23
Green Cardamom
3-4 pods piece
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24
Ghee
2 tbsp
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25
Butter
2 tbsp
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26
Fresh Cream
3 tbsp
27
Honey
1 tbsp
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28
Cooking Oil
3 tbsp
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29
Fresh Coriander Leaves
1/4 cup
30
Salt
to taste
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In a mixing bowl, combine boneless chicken thigh pieces with salt, Kashmiri red chilli powder, lemon juice, and ginger-garlic-chilli paste. Massage well and marinate for 10-15 minutes.

Step-by-Step Instructions

1
In a mixing bowl, combine boneless chicken thigh pieces with salt, Kashmiri red chilli powder, lemon juice, and ginger-garlic-chilli paste. Massage well and marinate for 10-15 minutes.
2
In a separate bowl, whisk mustard oil and Kashmiri red chilli powder until it releases vibrant red colour. Mix in hung curd, turmeric powder, garam masala, cumin powder, black salt, chaat masala, kasuri methi, a pinch of salt, and ginger-garlic-chilli paste. Coat the chicken thoroughly and let marinate for at least 30 minutes. Place a live piece of charcoal in a small metal bowl over the chicken, drizzle ghee on top, cover tightly, and smoke for 3-4 minutes.
3
Skewer the chicken pieces (reserving remaining marinade for gravy). Heat oil in a grill pan or tawa over medium heat and sear chicken evenly on all sides until cooked and tender. Brush with melted butter and briefly char directly over an open flame for smoky tandoori texture; set aside.
4
For the makhani base gravy: Heat oil in a pan, add cumin seeds, bay leaves, and green cardamom pods. Sauté sliced onions until lightly golden. Add chopped tomatoes, garlic cloves, ginger, green chillies, coriander stems, whole dried Kashmiri red chillies, cashew nuts, salt, turmeric powder, Kashmiri red chilli powder, and kasuri methi. Sauté for 4-5 minutes, add 350 ml water, cover, and simmer for 15-20 minutes. Cool down, discard bay leaves, and blend into a silky smooth puree.
5
For the onion tomato masala: Heat ghee in a deep pan, crackle cumin seeds, then sauté chopped garlic until lightly golden. Add chopped green chillies and onions; cook until light golden brown. Lower heat, stir in turmeric powder and Kashmiri red chilli powder with a splash of hot water. Add ginger-garlic-chilli paste and cook for 2 minutes, then add cumin powder, coriander powder, chopped tomatoes, and salt. Cover and cook on low heat for 10-15 minutes until ghee separates from the sides.
6
Pour the prepared makhani gravy, reserved tikka marinade, and honey into the onion tomato masala. Simmer on medium flame for 4-5 minutes. Add the grilled chicken tikka and gently cook for 2-3 minutes. Finish with fresh cream, butter, kasuri methi, a pinch of garam masala, julienned ginger, slit green chillies, and freshly chopped coriander leaves. Serve hot with garlic naan or tandoori roti.
👨‍🍳

Chef's Secrets & Pro Cooking Tips

Professional culinary techniques for restaurant-quality Chicken Tikka Masala Restaurant Style at home

1

Two-Stage Marination Magic

First marinate chicken with ginger-garlic paste, lemon juice, and salt for 20 minutes to tenderize the fibers. Then introduce spiced hung curd for rich, deep flavor penetration.

2

Brown the Onions (Bhunao Process)

Take your time browning the onions to a deep golden amber. The slow caramelization forms the foundational flavor base and rich color of authentic Indian meat gravies.

3

Simmer on Low Flame for Juicy Meat

Keep the heat on gentle low-medium once the liquid is added. Rapid boiling contracts muscle fibers and dries out poultry meat.

🥗Nutritional Breakdown

Estimated nutritional facts per serving (based on 5 servings)

Nutrient Dense
Calories
598kcal
18% DV
Protein
38g
76% DV
Carbs
36g
13% DV
Fat
12g
15% DV
Fiber
3g
11% DV
Sodium
738mg
32% DV

* Percent Daily Values (% DV) are based on a 2,000-calorie reference diet. Actual nutritional requirements may differ based on age, gender, and physical activity level.

Video Tutorial

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Culinary Tags

#Chicken Tikka Masala#Restaurant Style Curry#North Indian#Tandoori Chicken#Chef Sanjyot Keer
💡

Frequently Asked Questions & Cooking Guide

Answers to common questions about preparing, storing, and customizing Chicken Tikka Masala Restaurant Style

You need 30 ingredients to make Chicken Tikka Masala Restaurant Style: Boneless Chicken Thighs (500 g), Ginger Garlic Green Chilli Paste (3 tbsp), Kashmiri Red Chilli Powder (3 tbsp), Lemon Juice (1 tsp), Mustard Oil (2 tbsp), Hung Curd (1/4 cup), Kasuri Methi (3 tsp), Garam Masala (1 tsp), Cumin Powder (2 tsp), Black Salt (1 tsp), Chaat Masala (1 tsp), Onions (5 piece), Tomatoes (10 piece), Cashew Nuts (1/3 cup), Whole Kashmiri Red Chillies (8-10 pieces), Garlic Cloves (10 cloves), Ginger (2 inch), Green Chillies (7-8 pieces), Coriander Powder (2 tsp), Turmeric Powder (1 tsp), Cumin Seeds (2 tsp), Bay Leaves (2-3 pieces), Green Cardamom (3-4 pods piece), Ghee (2 tbsp), Butter (2 tbsp), Fresh Cream (3 tbsp), Honey (1 tbsp), Cooking Oil (3 tbsp), Fresh Coriander Leaves (1/4 cup), Salt (to taste). Exact metric quantities for your chosen servings are listed in the ingredients section above, and you can add all of them to your Swiggy Instamart cart in one click.

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Ingredients

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·
30 items · estimated total~₹2205
Servings
5
30/30 items · ~₹441/plate
~₹2205
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