Home Made Chicken TIKKA MASALA That Actually Tastes Like A Takeaway

Presenter / Channel

• The cooking is presented by Sharon and the video creator (referred to as “folks” throughout).
• The video references their previous “butter chicken” recipe.

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Ingredients (with quantities / substitutions)

Chicken (recipe base)

• Chicken thighs / “firets”: 1 kg, skinless and boneless
  • Note: she says you can use breast or other meat, but it won’t be exactly the same.
• Cooking oil: a little olive oil
  • Substitution note: ghee would be more authentic, but they don’t have it.

Marinade / spice mix (for coating chicken)

• 1 tbsp minced garlic
• 1 tbsp ginger
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder
• 1 tsp pink Himalayan salt
• 1 cup plain natural yogurt

Main masala sauce

• 2 tbsp butter
• Garlic: 1 tbsp
• Ginger: 1 tbsp
• Garam masala: 1½ tsp
• Ground cumin: 1½ tsp
• Turmeric powder: 1 tsp
• Coriander powder: 1 tsp
• Onion: 1 large or 2 small, chopped
• Salt: 1 tsp
• Chili powder: 1 tsp
• Kashmiri chili powder: 1 tsp
• Passata: 14 oz (~425 ml)

• Double cream: 1½ cups (described as “just under half a pint”, about ~250 ml)

  • Note: they later add only about half of the cream (see method).

• Fresh coriander for garnish

Serving sides / garnishes mentioned

• Naan breads: store-bought
  • They sprinkle with water to heat them (qualitative)
• Basmati rice
• Plain poppadoms: microwave “boil in the bag” style
• Raita (made with “leftover yogurt”):
  • Mint sauce
  • Coriander, onion, tomato, cucumber

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Equipment & prep steps

• Bowl for mixing marinade/spices and yogurt
• Plastic-lidded bowls (to seal and refrigerate; clean film or foil also suggested)
• Frying pan / skillet (on an induction hob)
• Side bowl to hold drained chicken liquid
• Ladle for serving
• For sides: microwave timing approach is used (for poppadoms/naan)

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Step-by-step method (technique + timing cues)

1) Chop & prepare chicken

• Use 1 kg skinless, boneless chicken, chopped into smaller pieces (she does minimal prep).

2) Make marinade

1. In a bowl, mix dry spices + garlic + ginger + salt first.
2. Add 1 cup plain natural yogurt and mix until evenly combined.
   • Tip cue: mix into the yogurt first so spices don’t cling unevenly to moist chicken.
3. Massage/rub the marinade into the chicken by hand.

3) Marinate

• Seal in a plastic-lidded bowl (or cover with film/foil).
• Refrigerate:
  • Options: 1 hour or overnight
  • In this video: ~6 hours (due to timing)

4) Cook chicken in the pan (start it off; don’t finish it here)

1. Heat a frying pan on induction with a little olive oil.
   • Note: ghee would be more authentic if available.
2. Add chicken in bits.
3. Cook until it browns off; you should see bubbling from liquid released by supermarket chicken.
4. If there’s too much liquid: strain/drain it off into a side bowl.
5. She notes you don’t need to cook it fully yet—finish cooking happens in the sauce.

5) Make the masala sauce in the same pan

1. Melt 2 tbsp butter.
2. Add chopped onions and soften/fry.
3. Add garlic + ginger, then add spices:
   • garam masala, ground cumin, turmeric, coriander powder, chili powders, and salt
4. Add passata (14 oz / ~425 ml) and cook until it bubbles, so spices mingle and cook out any raw taste.

6) Combine chicken + simmer

1. Add/co-mingle browned chicken into the masala sauce.
2. Stir to coat everything.
3. Simmer for ~20 minutes.

7) Add cream (reduce first; don’t overdo it)

1. After about 15 minutes, add double cream.
2. Keep the lid off earlier to reduce liquid.
3. Key adjustment: they didn’t actually need all the cream—added about half.

8) Finish & keep warm

• Let it babble along for a few more minutes after adding the cream.

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Plating / serving suggestions

• Serve the curry in bowls:
  • Emphasis: it should look rich, red/orange, deep, and be ladled over.
• Side starches:
  • Basmati rice
  • Naans warmed by sprinkling with water (store-bought)
  • Poppadoms warmed quickly in the microwave (about 2 minutes; open pack first for the first 2 minutes)
• Garnish:
  • Fresh coriander
• Extra mentioned for balance:
  • Optionally serve with raita

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Tips / common issues called out

• Even spice distribution: mix spices into yogurt first (instead of pouring spices onto wet chicken) for better consistency.
• Supermarket chicken water: expect lots of bubbling liquid; drain/strain it if excessive.
• Chicken may not be fully cooked yet: that’s intentional—finish in the sauce.
• Don’t overload cream: reduce liquid first; add about half of the cream if preferred.

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Variations mentioned (concise)

• Chicken choice: other cuts can be used, but the flavor/identity may change.
• Ghee vs olive oil: use ghee for more authenticity if available.
• Marination duration: 1 hour to overnight; this video used ~6 hours.

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Sources / references

• Presented by Sharon and the channel owners (no external sources cited).
• References their previous “butter chicken” recipe.