Chicken Tikka Masala — Restaurant-Level at Home

Nanthini's version of the iconic dish — charred chicken tikka in a rich, velvety tomato-cream masala. The two-stage cooking (grill then simmer in sauce) is what separates restaurant tikka masala from home versions.

🥘 Ingredients

• Two components: charred chicken tikka (marinated in yoghurt and spices, grilled high heat) and the masala sauce (tomato base, cream, fenugreek). Key: kashmiri red chilli (for colour, not heat), dried fenugreek leaves (kasuri methi — non-negotiable for restaurant flavour).

👨‍🍳 Steps

1. Step 1: Marinate chicken in all tikka ingredients minimum 4 hours (overnight is best). Step 2: Grill on highest heat, turning every 2 minutes, until charred at edges. The char is the flavour...

Already purchased?

📸 Share your attempt