Chicken Tikka Masala
Marinated, grilled chicken cooked in a creamy, flavorful sauce.
| Servings | Prep Time |
| 6people | 30mins |
| Cook Time | Passive Time |
| 1hour | 3hours |
|
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Ingredients
Marinate
- 2 lbs/900g chicken thighsboneless and skinless
- 1/2tsp salt
- 1tbsp kashmiri chili powder
- 2tsp minced ginger
- 2tsp minced garlic
- 2tbsps lemon juice
- 5 oz/150g greek yogurt
Cook
- 1large Yellow Onionabout 1.5 cups, chopped
- 2 green chilesslit and deseeded, pith removed
- 1 lb/450g Tomatoesabout 5 medium, chopped
- 4tbsps Butter
- 1/2tsp Cumin Seeds
- 1 mace
- 1small piece of cinnamon stick
- 5 Cardamom Podspods removed
- 2tsps kashmiri chili powder
- 1/2tsp garam masala
- 1/4 cup/60ml heavy creamadd 1/2 – 3/4 cup if you like
- 2.5tsp minced garlic
- 2tsp minced ginger
- 1/2tsp kasuri methi leavesdried fenugreek leaves
- Vegetable Oila 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.
Recipe Notes
