Chicken Tikka Masala
by Maya Lindqvist
12 servings
Chicken Tikka
- 1400 gboneless chicken thighs (or breasts)
- 240 mlGreek yogurt or hung curd
- 1 to 2 tspKashmiri chili powder
- 2 tspgaram masala
- ½ tspground turmeric
- 2 tspground coriander
- 1 tspground cumin
- 1 tspsalt
- 2 tbsplemon juice
- 2 tbspkasuri methi
- 2 tbspginger garlic paste
- 2 tbspmustard oil or neutral oil
Tikka Masala Sauce
- 6 tbspneutral oil or ghee
- 360 gonions (1 large or 2 medium)
- 2 tspsalt
- 2 tbspginger garlic paste
- 2green chili
- 1 to 2 tspKashmiri chili powder
- 2 tbspground coriander
- 4 tspgaram masala
- 2 to 3 tspground cumin
- 900 gripe tomatoes, pureed or finely chopped
- 2 cupshot water
Finishing
- 2 to 4 tspsugar
- 1 cupsheavy or whipping cream
- 1 to 2 tbspkasuri methi
- 6 tbspcream, to garnish
- 6 tbspcoriander leaves