Chicken Tikka Masala

by Maya Lindqvist

6 servings

Chicken Tikka

• 700 gboneless chicken thighs (or breasts)
• 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
• 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)
• 1 tspsalt
• 1 tbspginger garlic paste
• 1green chili
• 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
• 3 tbspcream, to garnish
• 3 tbspcoriander leaves