F riday evenings used to be for takeout. After a long workweek, there was something oddly comforting about the familiar knock on the door, the exchange of a digital tip, and the warm, butter-soaked cardboard box waiting to be opened on the coffee table.
No dishes. No decisions. Just predictable satisfaction.
But last Friday? I decided to do something different.
Maybe it was the weather — cool and breezy with a hint of weekend in the air.
Maybe it was my cousin Divya, who messaged earlier in the day:
“Craving something homey. You free tonight?”
Or maybe I was just tired of the same old delivery apps, with food that tasted less like a meal and more like a transaction.
So I replied, “Yes. Come hungry.”
Then I texted my friend Aarav too. He lived nearby and had been promising to drop in for weeks.
“Making Chicken Tikka Masala. BYOB. And bring dessert.”
Just like that, it became a plan.
The Dish That Changed My Friday
I’ve always loved Chicken Tikka Masala — that iconic balance of creaminess, spice, and depth. It’s the dish you order when you want to play it safe and satisfy a craving. But I’d never tried making it completely from scratch. It felt… too restaurant-y, too involved.
But that evening, I wanted control — over the quality, the spice, the flavor, and especially the oil.
No heavy residues, no plastic-tasting ghee substitutes, no shortcuts. Just clean, bold flavor from the base up. So I reached for what I knew would make a difference: Aram Sei’s cold pressed groundnut oil.
I had tried it once before on a whim in a stir-fry and was surprised by how balanced and light it felt — with just a faint nuttiness that made the spices pop. I knew it could take the heat. Literally.
Company Arrives, and So Does the Smell
Divya arrived first, arms full of fresh naan, a small bouquet of tulips (because she’s that person), and her trademark energy. “Wait, you’re actually cooking?” she said, kicking off her sneakers.
“Smells incredible already.”
Aarav showed up fifteen minutes later, holding a box of mini gulab jamuns and a bottle of wine, declaring: “Best decision I’ve made all week. What’s in the pan?”
The onions had just started browning. The chicken tikka was resting, smoky and golden from the grill pan. I smiled and said,
“Magic. And cold-pressed oil.”Chicken Tikka Masala, From Your Kitchen, With a Cleaner Twist
Chicken Tikka Masala
Made with Aram Sei Cold-Pressed Groundnut Oil
Serves: 3–4
For the gravy:
- Aram Sei cold-pressed groundnut oil: 2 tbsp
- Onion: 1 large, sliced
- Ginger-garlic paste: 1 tbsp
- Tomatoes (chopped or pureed): 3 medium or ¾ cup
- Red chili powder: 1 tsp (Kashmiri for color)
- Coriander powder: 1 tsp
- Cumin powder: ½ tsp
- Turmeric powder: ¼ tsp
- Cream: ¼ cup
- Bell peppers (red or green): ½ cup, finely chopped
- Garam masala: ½ tsp
- Salt: to taste
- Water or chicken stock: as needed
For the chicken tikka
- Boneless chicken (thighs preferred): 500g
- Yogurt: ¼ cup
- Ginger-garlic paste: 1 tbsp
- Red chili powder: 1 tsp
- Turmeric powder: ¼ tsp
- Garam masala: ½ tsp
- Salt: to taste
Method: Where Char Meets Cream
- Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, salt, and a pinch of garam masala. Let it rest for 30 minutes (or overnight in the fridge for deeper flavor).
- Grill or pan-fry the chicken pieces on high heat until slightly charred and just cooked. Set aside. Pro tip: Use a grill pan for extra smokiness.
- In a pan, heat Aram Sei’s cold-pressed groundnut oil. Add sliced onions and sauté until lightly browned. Stir in ginger-garlic paste.
- Add chopped tomatoes, red chili powder, coriander powder, cumin powder, and turmeric. Cook until the tomatoes are soft, and the oil starts to separate — this is your flavor base.
- Add the grilled chicken tikka to the gravy. Pour in a splash of water or chicken stock to adjust consistency. Simmer for 6–8 minutes to allow the flavors to meld.
- Stir in cream and chopped bell peppers. Finish with a sprinkle of garam masala and let it rest for a couple of minutes.
A Meal That Came Together Like a Memory
By the time I stirred the cream into the tomato-spice base and dropped the chicken in, the house smelled like a corner table in a really good North Indian restaurant. But the difference? It felt warmer. Cozier. Ours.
As the three of us sat down — mismatched bowls, wine glasses half-full — the first bite confirmed everything I’d hoped. Tender, smoky chicken A silky gravy that coated your tongue without clinging And flavor that felt deep, not heavy
Aarav looked at me after the second bite and said,
“Dude, why are we not doing this every weekend?”
Divya nodded, naan in hand.
“This is honestly better than most takeout I’ve had lately. What is that flavor?”
I showed them the bottle: Aram Sei Cold-Pressed Groundnut Oil. Aarav held it up like a trophy and laughed,
“So this is the secret ingredient?”
“It’s not just oil,” I said, “it’s a foundation.”
Why Aram Sei’s Cold-Pressed Groundnut Oil Made It Work
We all agreed later: the dish didn’t feel oily, didn’t taste processed, didn’t sit heavy. It felt alive with flavor — every spice pronounced, the tomato bright, the heat just right. Here’s what made the difference:
- High smoke point — essential for grilling the chicken and blooming spices
- Subtle nutty aroma — enhanced the dish without overpowering it
- Unrefined and chemical-free — kept the dish clean, light, and honest
- Balances spice and cream — helped the flavors linger beautifully
We didn’t say it out loud, but I think all three of us felt it: There’s something more satisfying about a meal you build yourself. Especially when the ingredients are real — and the effort feels shared.
The Quiet Joy of a Homemade Friday
By 10 p.m., we were sitting cross-legged on the floor, the plates scraped clean, the gulab jamuns halved and passed around. The music had faded into soft jazz. No one was in a rush to leave.
Divya pulled out her phone and said, “Okay, next time? You make biryani.” Aarav nodded. “And I’m bringing my sister. She’ll love this oil.”
We laughed, we planned. We felt full — not just from food, but from the kind of night that
leaves you feeling just right.
Takeout Will Always Be There. But This? This Was Worth More.
That night, I didn’t just cook. I remembered why we invite people into our homes. Why we open our kitchens, our pantries, our time.
And why the small choices — like the bottle of oil you start with — quietly shape everything that follows.
Aram Sei didn’t just flavor the food. It grounded it.
In freshness. In care. In a meal that brought three tired people back to life for a night.
Next Friday? We might do Thai. Or kebabs. Or whatever the group craves.
But one thing’s for sure — Aram Sei will be on the counter.
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