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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
  • 125 gGreek yogurt or hung curd
  • ≈ 1 to 2.5 gKashmiri chili powder
  • 2 ggaram masala
  • ≈ 0.8 gground turmeric
  • ≈ 2 gground coriander
  • ≈ 1 gground cumin
  • ≈ 3 gsalt
  • ≈ 15 glemon juice
  • ≈ 1.5 gkasuri methi, crushed
  • ≈ 18 gginger garlic paste
  • ≈ 14 gmustard oil or neutral oil

Tikka Masala Sauce

  • ≈ 41 gneutral oil or ghee
  • 180 gonions (1 large or 2 medium), finely chopped
  • ≈ 6 gsalt
  • ≈ 18 gginger garlic paste
  • ≈ 4 ggreen chili, slit
  • ≈ 1 to 2.5 gKashmiri chili powder
  • ≈ 5.5 gground coriander
  • 4 ggaram masala
  • ≈ 2 to 3 gground cumin
  • 450 gripe tomatoes, pureed or finely chopped
  • ≈ 235 ghot water

Finishing

  • ≈ 4 to 8.5 gsugar
  • ≈ 120 gheavy or whipping cream
  • ≈ 0.8 to 1.5 gkasuri methi, crushed between your palms
  • ≈ 45 gcream, to garnish
  • ≈ 3 gcoriander 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 1 to 2.5 g Kashmiri chili powder, 2 g garam masala, 0.8 g ground turmeric, 2 g ground coriander, 1 g ground cumin, 3 g salt, 15 g lemon juice, 14 g mustard oil or neutral oil, 18 g ginger garlic paste, 125 g Greek yogurt or hung curd and 1.5 g 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 41 g neutral oil or ghee in a heavy pot over medium heat. Add 180 g onions (1 large or 2 medium) and sprinkle with 6 g salt. Fry, stirring often, for 10 min to 12 min.
  8. Add 18 g ginger garlic paste and 4 g green chili and fry for under a minute. 40 s to 1 min
  9. Lower the heat and stir in 1 to 2.5 g Kashmiri chili powder, 5.5 g ground coriander, 4 g garam masala and 2 to 3 g 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 235 g 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 4 to 8.5 g sugar and 120 g 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 0.8 to 1.5 g 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 45 g cream, to garnish and scatter with 3 g 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)