Hellow guys, Welcome to my website, and you are watching PERFECT RESTAURANT STYLE CHICKEN TIKKA MASALA (STEP BY STEP GUIDE IN ENGLISH ). and this vIdeo is uploaded by Curries With Bumbi at 2020-07-24T01:00:07-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | PERFECT RESTAURANT STYLE CHICKEN TIKKA MASALA (STEP BY STEP GUIDE IN ENGLISH ) |
| Video Uploader | Video From Curries With Bumbi |
| Upload Date | This Video Uploaded At 24-07-2020 08:00:07 |
| Video Discription | How To Make Restaurant Style Chicken Tikka Masala At Home - Chicken Tikka At Home If you are craving for a restaurant style chicken tikka masala then this recipe is the right choice for you. Today I will show you step by step how to make the perfect chicken tikka at your own home kitchen. 🔔Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you-- https://www.youtube.com/channel/UCc5O8GaMvAGjmvENEvvqZrg Ingredients Required For Making Chicken Tikka Masala - * Boneless skinless chicken thighs cut into 1 & 1/2 inch pieces - 450 gm/16 oz. You can even use chicken breast . * Garlic - 40 gm/1.4 oz / 12 to 13 cloves * Ginger - 40 gm/1.4 oz/ 2 inch length Make a paste of ginger and garlic in your blender with 3 to 4 tablespoons of water. You can even grate them using the fine holes of your grater if you do not have a blender. *For marinating chicken- * Take 1 tablespoon from the freshly made ginger garlic paste * Kashmiri red chili powder - 2 teaspoons heaped . You can even use paprika or 1 teaspoon of chili powder * Turmeric Powder - 1/4th teaspoon * Ground Coriander (dhania powder) - 1 teaspoon * Garam masala powder - 1/2 a teaspoon * Lemon/lime juice - 2 tablespoons * Plain unflavored Greek yogurt - 3 tablespoons. You can even use plain unflavored yogurt(curd) but in that case put the measured quantity in a tea strainer. Rest the strainer on a bowl and keep it in the fridge for an hour. The excess liquid will drain off and you will get this thick consistency . * salt - 1 teaspoon or as desired. * sugar - 1/4 th teaspoon Marinate the chicken in the fridge for a minimum of 2 hours, overnight will be better. Take it out from the refrigerator about an hour before you plan to cook. Discard the marinade and fry only the chicken. For the tikka masala gravy - * Onion - 2 large / 375 gm/13 oz (chopped) * Rest of the ginger garlic paste * Cumin seeds(jeera) - 1/2 teaspoon * Ground coriander (dhania powder) - 1 & 1/2 teaspoon * Ground Cumin (jeera powder) - 1/2 teaspoon * Kashmiri red chili powder - 1 tablespoon . You can even use a teaspoon of red chili powder or paprika. Please note that if using paprika the color of the gravy maybe bit different than the one shown in the video. * Canned crushed tomatoes - 3/4 th cup. You can even use tomato puree. You can also use 3 large fresh tomatoes, pureed in your blender but in that case use a combination of fresh tomatoes and 1/4th of a cup of tomato puree to get that color. * Salt - as per taste (add less salt if your tomato puree has added salt in it) * Sugar - 2 teaspoons. Add more if you think gravy is tasting sour. You can even add honey. * Kasuri Methi (dried fenugreek leaves) - 1 teaspoon level. You will get this at any Indian grocery store or online. * Garam masala powder - 1 teaspoon . If you are interested in making garam masala at home then click the link for my recipe - https://youtu.be/JfXKtEFjkNk * Water - 1/2 cup * Heavy cream - 1 cup. For me gravy was tasting sour so added one whole cup. Please add half a cup of cream first, taste the gravy and if you feel the gravy is sour add half a cup more of cream. If you are not using fresh cream then add it at the end just before removing from heat as the cream may curdle due to high heat. * Coriander leaves (cilantro) - 2 tablespoons chopped (optional) * oil - 3 tbsp for frying chicken, 2 tbsps for gravy * butter - 2 tbsp Oven Method - Spread out marinated chicken in a single layer on a baking sheet lined by parchment paper or aluminum foil sprayed by cooking oil. Cook in a 400 degrees F / 200 C ,preheated oven for 20 minutes or until the internal temperature of chicken registers as 160 degrees F with a thermometer. Serve this with rice or naan. Share the photos of your culinary success by emailing me - My email - bumbicurry@gmail.com Facebook - https://www.facebook.com/currieswithbumbi 🎬 Related videos - 🎬 Prawn Tikka Masala - https://youtu.be/g_j58KM4gJg 🎬Chicken Recipes https://www.youtube.com/playlist?list=PLxgPEcdhkY4FjUhw6zc7nVQs2SkGSO41Q 🎼Background Music - Classique By Francis Preve (From YouTube Audio Library) My Editing Tools - iMovie & PS Express #chickentikkamasala #chickenrecipes DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos. Have a happy and safe cooking experience. |
| Category | Howto & Style |
| Tags | chicken tikka masala | restaurant style tikka masala | tikka masala | how to make chicken tikka masala | chicken tikka | chicken recipes | chicken tikka recipe | chicken tikka boti recipe | chicken tikka at home | curries with bumbi | chicken tikka without oven | bina oven chicken tikka | tikka masala at home | chicken curry |
