Entree: India – Punjab – चिकन टिक्का मसाला ➤ Chicken Tikka Masala (roasted marinated chicken in spiced tomato-cream sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 1 hr

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) boneless skinless chicken thighs, cut into 1–1½ inch (2.5–4 cm) pieces
- 1 cup (240 g) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 6 cloves (about 18 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 2 tsp (10 g) garam masala
- 1½ tsp (4 g) ground cumin
- 1½ tsp (4 g) ground coriander
- 1 tsp (3 g) ground turmeric
- 1–2 tsp (2–4 g) chili powder (adjust to heat preference)
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) butter or ghee
- 1 large onion, finely chopped (about 1½ cups / 240 g)
- 1½ cups (360 g) tomato purée
- 1 cup (240 ml) heavy cream
- 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed
- 1 tsp (4 g) sugar
- Fresh cilantro for garnish

Instructions

1. Step 1: In a bowl combine yogurt, lemon juice, half the garlic, half the ginger, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, turmeric, 1 tsp chili powder, and 1 tsp salt. Add the chicken pieces, coat thoroughly, cover and refrigerate at least 1 hour or overnight.
2. Step 2: Preheat broiler or heavy skillet (cast iron) to high. Thread or lay chicken pieces on a rack/plate and brush lightly with oil. Broil or sear in batches until charred at edges and nearly cooked through, about 4–6 minutes per side; remove and set aside.
3. Step 3: In a deep skillet over medium heat, warm 2 tbsp butter or ghee. Add chopped onion and sauté until soft and golden, about 8–10 minutes. Add remaining garlic and ginger and cook 1–2 minutes.
4. Step 4: Stir in remaining garam masala, cumin, coriander and chili powder; cook 30–60 seconds until fragrant. Add tomato purée, bring to a gentle simmer and cook 8–10 minutes, stirring occasionally, until thickened and oil begins to separate.
5. Step 5: Add seared chicken pieces to the sauce with any juices. Simmer gently 6–8 minutes to finish cooking the chicken and meld flavors.
6. Step 6: Reduce heat to low; stir in heavy cream, remaining 1 tbsp butter or ghee, crushed kasuri methi and sugar. Adjust salt and heat; simmer 2–3 minutes more without boiling.
7. Step 7: Garnish with chopped cilantro and a drizzle of cream or butter if desired. Serve hot with naan or steamed rice.