Name: Chicken Tikka Masala
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 800 g boneless chicken thighs; 200 g plain yogurt; 2 tbsp garam masala; 1 tsp turmeric; 1 tsp ground cumin; 2 tsp paprika; 400 g tomato puree; 200 ml heavy cream; 1 large onion; 4 cloves garlic cloves; 2 inch fresh ginger; 50 g butter; 1 handful fresh cilantro; 1 tsp salt

Ingredients

Servings

800g chicken_thigh, cut into 2-inch pieces
200g yogurt
2tbsp garam_masala
1tsp turmeric
1tsp cumin
2tsp paprika
400g tomato_puree
200ml heavy_cream
1large onion, finely diced
4cloves garlic, minced
2inch ginger, grated
50g butter
1handful cilantro, for garnish
1tsp salt

Equipment Needed

grill_pan
saute_pan

Instructions

1
Combine yogurt, half the garam masala, turmeric, cumin, and salt in a bowl. Add chicken pieces, coat well, and marinate for at least 2 hours or overnight in the refrigerator.
2
Preheat your broiler or grill to high. Thread marinated chicken onto skewers and cook for 4-5 minutes per side until slightly charred and cooked through. Set aside.
3
In a large pan, melt butter over medium heat. Add diced onion and cook until softened and golden, about 8 minutes.
4
Add garlic and ginger, cook for 1 minute until fragrant. Stir in paprika and remaining garam masala, cooking for 30 seconds.
5
Pour in tomato puree and simmer for 15 minutes, stirring occasionally, until sauce thickens.
6
Reduce heat to low, stir in heavy cream, and add the grilled chicken pieces. Simmer gently for 10 minutes to let flavors meld.
7
Taste and adjust seasoning. Garnish with fresh cilantro and serve with basmati rice or warm naan bread.

Tips

Marinating overnight makes a significant difference in flavor and tenderness. Don't skip this step if you have time.
For extra smokiness, char the chicken under a very hot broiler or on a hot grill pan until you get those signature blackened spots.
Add a pinch of sugar if your tomatoes are too acidic. The sauce should be rich and slightly sweet.