Vijaya Selvaraju’s Chicken Tikka Recipe | Restaurant-Style Chicken Tikka Masala | RHF (Recipe)

Discover how to make Vijaya Selvaraju’s Chicken Tikka, a creamy and spiced dish with a tomato-based sauce, perfect for serving with rice or naan. Learn the recipe that has captivated million viewers!

Chicken Tikka Masala by Vijaya Selvaraju | Creamy & Spiced Perfection

Introduction

Chicken Tikka Masala, a dish that has won hearts across the globe, is made even more special with this recipe by Vijaya Selvaraju. With 3.4 million views, this version of Chicken Tikka Masala brings together the perfect blend of spices and creamy tomato sauce, making it a favorite in restaurants and homes alike.

Improved Recipe

Ingredients

For the Chicken Marinade:

• Plain Yogurt: 1 cup
• Juice of 3 Lemons
• Cloves: 1 tablespoon, finely grated
• Garlic: 1 tablespoon, finely grated
• Garam Masala: ½ teaspoon
• Salt: ½ teaspoon
• Boneless Skinless Chicken Thighs: Cut into bite-size pieces

  For the Sauce:

• Vegetable/Canola Oil: 2 tablespoons
• Butter: 2 tablespoons
• Onions: 2 medium, finely chopped
• Cloves of Garlic: 3, finely diced
• Ginger: 1 tablespoon, finely grated
• Turmeric Powder: 1 teaspoon
• Ground Coriander: 1 teaspoon
• Ground Cumin: 1 teaspoon
• Garam Masala: 1 teaspoon
• Ground Red Chili Powder: 1 teaspoon
• Strained Tomato Sauce: 1 cup
• Heavy Cream: ½ cup
• Salt: To taste
• Fresh Coriander: For garnish

  Method

  1. Marinate the Chicken:

• In a large bowl, combine 1 cup of plain yogurt, juice of 3 lemons, 1 tablespoon of finely grated cloves, 1 tablespoon of finely grated garlic, ½ teaspoon of garam masala, and ½ teaspoon of salt.
• Add the bite-sized pieces of boneless, skinless chicken thighs to the marinade and mix well to ensure the chicken is fully coated.
• Cover and refrigerate for 1 hour to allow the flavors to penetrate the chicken.

  2. Cook the Chicken:

• In a large pot, heat 2 tablespoons of vegetable or canola oil over medium-high heat.
• Add the marinated chicken pieces in batches, ensuring not to crowd the pan, and cook for 2-3 minutes on each side until browned. Set aside the partially cooked chicken.

  3. Prepare the Sauce:

• In the same pot, add 2 tablespoons of butter. Once melted, add the finely chopped onions and cook until soft and translucent.
• Add the finely diced garlic and grated ginger, sautéing for 30-45 seconds until fragrant.
• Stir in the turmeric powder, ground coriander, ground cumin, and garam masala. Fry the spices for 15-20 seconds to release their flavors.
• Add 1 cup of strained tomato sauce and 1 teaspoon of ground red chili powder. Season with salt to taste.
• Reduce the heat to low and simmer the sauce for 15-20 minutes, stirring occasionally until it thickens and takes on a deep reddish-brown color.

  4. Finish the Dish:

• Return the browned chicken to the pot and stir in ½ cup of heavy cream.
• Cook for an additional 10 minutes on low heat until the mixture is bubbling, glossy, and thick.
• Garnish with fresh coriander leaves.

  5. Serve:

• Serve hot with basmati rice, naan, or rotis.

  Calories Information

• Calories per serving (approximately 150g of chicken with sauce): 350-400 kcal

  Health Benefits and Precautions

  Health Benefits:

• Protein-Packed: Chicken is an excellent source of lean protein, essential for muscle maintenance and growth.
• Anti-inflammatory Spices: Ingredients like turmeric and ginger are known for their anti-inflammatory properties, promoting overall health.

  Precautions:

• High-Calorie Content: The heavy cream and butter add richness to the dish but also increase the calorie content, so it’s best to consume in moderation.

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