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Chicken Tikka Masala

6 servings

Chicken Tikka

  • 700 gboneless chicken thighs (or breasts), cut into 2.5 to 4 cm cubes
  • 120 mlGreek yogurt or hung curd
  • ½ to 1 tspKashmiri chili powder
  • 1 tspgaram masala
  • ¼ tspground turmeric
  • 1 tspground coriander
  • ½ tspground cumin
  • ½ tspsalt
  • 1 tbsplemon juice
  • 1 tbspkasuri methi, crushed
  • 1 tbspginger garlic paste
  • 1 tbspmustard oil or neutral oil

Tikka Masala Sauce

  • 3 tbspneutral oil or ghee
  • 180 gonions (1 large or 2 medium), finely chopped
  • 1 tspsalt
  • 1 tbspginger garlic paste
  • 1green chili, slit
  • ½ to 1 tspKashmiri chili powder
  • 1 tbspground coriander
  • 2 tspgaram masala
  • 1 to 1 ½ tspground cumin
  • 450 gripe tomatoes, pureed or finely chopped
  • 1 cuphot water

Finishing

  • 1 to 2 tspsugar
  • ½ cupheavy or whipping cream
  • ½ to 1 tbspkasuri methi, crushed between your palms
  • 3 tbspcream, to garnish
  • 3 tbspcoriander leaves, finely chopped
  1. Chicken Tikka Make sure 700 g boneless chicken thighs (or breasts) is dry, patting it with kitchen paper if needed, and put it in a mixing bowl.
  2. Add ½ to 1 tsp Kashmiri chili powder, 1 tsp garam masala, ¼ tsp ground turmeric, 1 tsp ground coriander, ½ tsp ground cumin, ½ tsp salt, 1 tbsp lemon juice, 1 tbsp mustard oil or neutral oil, 1 tbsp ginger garlic paste, 120 ml Greek yogurt or hung curd and 1 tbsp kasuri methi. Mix until every piece is coated. 5 min
  3. Cover and refrigerate for at least 8 h and up to 48 h. 4 °C
  4. While the masala simmers, heat the oven to 240 °C. Thread the chicken onto skewers and set them on a rack over a tray.
  5. Roast for 9 min to 10 min, turn the skewers with tongs and roast the other side for the same time. 240 °C
  6. Switch to the grill (broiler) and cook for 2 min to 3 min more.
  7. Tikka Masala Sauce Heat 3 tbsp neutral oil or ghee in a heavy pot over medium heat. Add 180 g onions (1 large or 2 medium) and sprinkle with 1 tsp salt. Fry, stirring often, for 10 min to 12 min.
  8. Add 1 tbsp ginger garlic paste and 1 green chili and fry for under a minute. 40 s to 1 min
  9. Lower the heat and stir in ½ to 1 tsp Kashmiri chili powder, 1 tbsp ground coriander, 2 tsp garam masala and 1 to 1 ½ tsp ground cumin, stirring quickly so they do not scorch. 30 s
  10. Add 450 g ripe tomatoes, pureed or finely chopped and cook over medium-high heat, stirring, until the masala is very thick. Fresh tomatoes take 7 min to 8 min; passata about 2 min.
  11. Pour in 1 cup hot water, bring to a rolling boil, cover and simmer. 12 min to 14 min
  12. For a restaurant-smooth sauce, cool it slightly, blend until smooth and return it to the pot. This also tames the acidity of canned tomatoes.
  13. Finishing Stir 1 to 2 tsp sugar and ½ cup heavy or whipping cream into the simmering sauce and cook for a few minutes. 2 min to 5 min
  14. Check the consistency, adding a little hot water if it is too thick. Add the grilled tikka and ½ to 1 tbsp kasuri methi and simmer for 2 min to 3 min. Taste and adjust the salt, garam masala and sugar.
  15. Turn off the heat, swirl over 3 tbsp cream, to garnish and scatter with 3 tbsp coriander leaves. Serve with naan, paratha or basmati rice.
  • Safety: Poultry should reach 74 °C (165 °F) at the centre. (USDA FSIS)
  • Safety: Keep the marinating chicken in the fridge, and make sure the largest piece of chicken reaches 74 C after it has simmered in the sauce. (The author)