Chicken Tikka Masala

by Maya Lindqvist

3 servings

Chicken Tikka

• 350 gboneless chicken thighs (or breasts)
• 60 mlGreek yogurt or hung curd
• ¼ to ½ tspKashmiri chili powder
• ½ tspgaram masala
• ⅛ tspground turmeric
• ½ tspground coriander
• ¼ tspground cumin
• ¼ tspsalt
• ½ tbsplemon juice
• ½ tbspkasuri methi
• ½ tbspginger garlic paste
• ½ tbspmustard oil or neutral oil

Tikka Masala Sauce

• 1 ½ tbspneutral oil or ghee
• 90 gonions (1 large or 2 medium)
• ½ tspsalt
• ½ tbspginger garlic paste
• ½green chili
• ¼ to ½ tspKashmiri chili powder
• ½ tbspground coriander
• 1 tspgaram masala
• ½ to ¾ tspground cumin
• 225 gripe tomatoes, pureed or finely chopped
• ½ cuphot water

Finishing

• ½ to 1 tspsugar
• ¼ cupheavy or whipping cream
• ¼ to ½ tbspkasuri methi
• 1 ½ tbspcream, to garnish
• 1 ½ tbspcoriander leaves