Chicken Tikka Masala
Have you ever hosted a dinner and felt that some dishes just deserve a perfect partner? That’s how I feel about Chicken Tikka Masala
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Servings: 5
Calories: 420kcal
Equipment
- Skillet
- tablespoons
Ingredients
Chicken Tikka Marinade
- 1 tbsp freshly grated ginger
- 1 tbsp neutral oil vegetable or canola
- 2 tsp fresh lemon juice
- 1 tsp each of salt ground cumin, ground coriander, and sweet or mild paprika
- 1 tsp garam masala
- A pinch of freshly ground black pepper
- 600 g 1.2 lb boneless, skinless chicken thighs, cut into 3 cm pieces
- 6 garlic cloves minced (about 1.5 tbsp)
- ½ cup thick plain yogurt whole milk preferred; Greek works too
To Cook Chicken
- 1 –2 tbsp neutral cooking oil
Spices for Curry Sauce
- 2 tsp ground turmeric
- ⅛ tsp ground cardamom
- ⅛ tsp cayenne pepper optional for heat
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tbsp garam masala
- Curry Sauce Base
- 1 tsp granulated sugar
- 2 tbsp freshly grated ginger
- 1 medium onion finely chopped
- 6 garlic cloves crushed
- 50 g 3 tbsp unsalted butter or ghee
- 1 tsp dried fenugreek leaves kasuri methi, crushed
- 1 tbsp mild paprika
- 1 tsp salt
- 400 ml 1 ⅔ cups tomato passata
- 30 g 2 tbsp unsalted butter or ghee
- 100 ml ⅓ cup + 1 tbsp cooking cream (heavy or pure)
- 3 tbsp neutral oil
- 1 tsp honey optional
- 400 ml 1 ⅔ cups water
To Serve
- Steamed basmati rice or warm naan
Instructions
Step 1: Marinate the Chicken
- Start by preparing the marinade. In a large bowl, mix the yogurt, ginger, garlic, lemon juice, oil, and spices. Toss in the chicken pieces until they're well-coated. Cover and let it sit for at least an hour. If you have time, overnight in the fridge works wonders.
Step 2: Cook the Chicken
- Heat oil in a skillet over medium-high heat. Cook the marinated chicken in batches. You want it nicely browned on all sides. About 5-7 minutes per batch will do. Once done, set the chicken aside.
Step 3: Prepare the Curry Base
- In that same skillet, add more oil if necessary. Sauté the chopped onion until golden. This usually takes around 5 minutes. Add ginger and garlic; cook until fragrant.
Step 4: Build the Sauce
- Stir in your spices: turmeric, cardamom, cayenne, and the remaining cumin and coriander. Let them bloom for about 30 seconds. Then, add the tomato passata and sugar. Simmer for 5-10 minutes, allowing the sauce to deepen in flavor.
Step 5: Add the Chicken
- Pour in the reserved chicken, including any juices. Mix well. Add the cream and water, then bring it to a gentle boil. Lower the heat and let it simmer for 15-20 minutes. The flavors will merge beautifully.
Step 6: Finishing Touch
- Just before serving, stir in the fenugreek leaves, honey and finish with butter. This step rounds out the flavors.
Notes
- Marination Time Matters: The longer you marinate, the more flavor your chicken absorbs.
- Don’t Rush the Browning: For better flavor, let the chicken brown thoroughly before adding to the sauce.
- Control the Heat: Adjust cayenne pepper based on your spice tolerance!
- Using Ghee: Using ghee instead of butter enhances richness.
- Top it Off: Garnish with fresh cilantro for color and added freshness.