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Chicken Tikka Masala

Marinated, grilled chicken cooked in a creamy, flavorful sauce.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Course dinner, lunch, Main Dish
Cuisine Indian
Servings 6 people

Ingredients
  

Marinate

  • 2 lbs/ 900g chicken thighs boneless and skinless
  • 1/2 tsp salt
  • 1 tbsp kashmiri chili powder
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 2 tbsps lemon juice
  • 5 oz/ 150g greek yogurt

Cook

  • 1 large Yellow Onion about 1.5 cups, chopped
  • 2 green chiles slit and deseeded, pith removed
  • 1 lb/ 450g Tomatoes about 5 medium, chopped
  • 4 tbsps Butter
  • 1/2 tsp Cumin Seeds
  • 1 mace
  • 1 small piece of cinnamon stick
  • 5 Cardamom Pods pods removed
  • 2 tsps kashmiri chili powder
  • 1/2 tsp garam masala
  • 1/4 cup/ 60ml heavy cream add 1/2 - 3/4 cup if you like
  • 2.5 tsp minced garlic
  • 2 tsp minced ginger
  • 1/2 tsp kasuri methi leaves dried fenugreek leaves
  • Vegetable Oil a few tablespoons

Instructions
 

  • Put 3 shallow cuts in each chicken thigh and put in a bowl. Add ½ tsp salt, 1 tablespoon of kashmiri chili powder, 2 tsps minced garlic, 2 tsps minced ginger, 2 tablespoons fresh lemon juice, 5 ounces or 150g of greek yogurt or strained regular yogurt so it’s thick. Mix this really well. Cover and marinate in the fridge for at least three hours or overnight.
  • Heat the oven to 425 degrees Fahrenheit or 220 degrees celsius. My baking sheet is covered in foil so cleanup is easy. I put a rack on top and oil the rack well. Place the chicken on the rack. Cook the chicken in the heated oven for 25 minutes. I broil it for another 5 minutes. When cool, cut up the chicken into bite size pieces.
  • Heat up a pan and pour a few tablespoons of vegetable oil. Add the cumin seeds, when you smell them, add the cinnamon, cardamom and mace. Saute for 20 seconds. Add the onion, a little salt and saute until golden. Add 2 tsps garlic, 1 tsp ginger, saute for a minute, add 2 tbsps butter, the chopped tomatoes, a little salt. Cover and cook until tomatoes are soft and you can mash them easily. Stir occasionally. When the tomatoes are done, leave it aside to cool a little bit before blending. When cool, blend until smooth. Pour the blended mixture into a sieve and strain to make a creamy, smooth sauce. Don’t forget to scrape off all the sauce on the outside.
  • Heat up a pan and add 2 tbsps butter. On low heat, add ½ tsp of minced garlic,1 tsp minced ginger and the 2 green chiles slit and deseeded. Let this cook for a minute on low, don’t let the butter brown. Add 2 tsps kashmiri chili pwdr, ½ tsp garam masala, stir for a few seconds and add the strained sauce and ½ cup of water. Add salt to taste.
  • If your sauce is too sour, add a little sugar or honey. Bring the sauce to a boil, then cover and simmer for 5 minutes. Add the chicken. Cover and simmer for 3 mins. Then add heavy cream, about ¼ cup. Rub kasuri methi in the palm of your hands. Mix and taste it. If you like more cream, add it now. Simmer just for a minute and the dish is ready.
  • You can cook the chicken on a grill, a pan on the stovetop or the oven. This chicken tikka masala is perfect served over basmati rice or any type of bread.