indian hotel style

Tender tikka morsels, hotel gravy, makhani gravy, spice and coconut milk come together to make this one serious chicken tikka masala.

chicken tikka masala - Indian hotel style

chicken

tbsp tandoori masala

tsp kasoor methi

tsp naga pickle (-

salt

tbsp neutral oil

tsp tandoori masala (- same story as above.)

turmeric powder

coriander powder

cumin powder

chili

tsp amchoor powder (- dried mango powder)

tsp kasoor methi (- dried fenugreek leaves)

tsp kosher salt

Indian hotel gravy (- link below)

neutral oil (- canola or vegetable oil)

tbsp garlic ginger paste

spice mix from above

sugar

coconut milk

heavy cream

chicken stock

Combine the tandoori masala, kasoori methi, salt and oil. Stir to combine. If you like a bit of spice a little naga pickle goes nicely in this mix.

Add the chicken thighs. Mix. Use tongs for this. This stuff stains. Badly.

Marinate anywhere from 1 to 4 hours.

While the chicken marinates, preheat your oven to 400F. Pre-heat a baking pan.

Use your tongs to place the chicken onto the pre-heated baking sheet.  Return the baking sheet to the oven. Cook for around 6 minutes. Flip each piece and return the baking sheet to the oven. Continue to cook until the internal temperature of the chicken reaches 160-165F. This should take another 4-8 minutes or so. Really depends on how big your chicken thigh pieces are. When you&#039;ve hit your target internal temp set the chicken aside.

If you can I do recommend using a BBQ. Asian groceries and restaurant supply stores sell these little wire mesh grates. They are awesome for grilling little pieces like tikka. No skewering required.

I strongly prefer charcoal over gas. Set yourself up for a direct zone and an indirect zone. Cook the chicken over the indirect zone until you get to an internal temp of about 150F then char the chicken up a bit over the direct zone. Those little Asian grill grates are really nice for this. You can just slide the grate, chicken and all from the indirect zone to the direct zone and back. Super handy. Remove the chicken when you get to 160-165F and set aside.

Make your simple chicken tikka

Make your spice mix. Measure out all the spices, kasoor methi and salt and toss them into a little bowl. It&#039;s all going in at once.

Pre-heat a skillet large enough to hold all the ingredients over medium-low heat. Pick a skillet that has a lid. Add the oil.

When the oil starts to shimmer add the garlic ginger paste. Cook, stirring continuously, until it stops sputtering. This part can get a bit messy. Stand back. You want to drive the water out and cook the paste a bit. You don&#039;t want it to colour up.

Add the spice mix. All of it. Stir to combine and fry for about 30-45 seconds. You want the spices to fry in the oil If it looks dry or it&#039;s starting to stick reduce the heat and add more oil. You are blooming spices. This is where the magic happens. If you don&#039;t have a really good hood fan your house should smell like an Indian restaurant at this point.

Add the hotel gravy and the makhani gravy. Stir to combine. Get the oil worked into the sauce. Cover and simmer for 5 minutes.

Stir in the coconut milk and brown sugar and then add the chicken tikka. Cover and simmer until the chicken tikka is warmed through.

Add the heavy cream if using.

Look at the consistency of the sauce. If you would like it a bit thinner add a bit of chicken stock and stir. You probably won&#039;t need any if you are using the heavy cream. Simmer for about a minute.

Serve with rice and naan or chapatis. A nice chana masala or tarka dal is always good too.

Make the hotel style chicken tikka masala

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The most viewed indian hotel style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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chicken tikka masala - Indian hotel...

The most viewed indian hotel style recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine