Entree: India – Punjab – चिकन टिक्का मसाला ➤ Chikan Tikka Masala (Spiced grilled chicken in creamy tomato sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 35 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) boneless chicken breast or thighs, cut into 1 1/2-inch (4 cm) cubes
- 1 cup (240 ml) plain full-fat yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) ginger-garlic paste
- 1 1/2 tsp (6 g) ground coriander
- 1 tsp (4 g) ground cumin
- 1 tsp (2 g) red chili powder or Kashmiri chili for color
- 1/2 tsp (1 g) turmeric
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) mustard oil or vegetable oil
- 3 tbsp (45 g) ghee or unsalted butter
- 1 large onion (240 g), finely chopped
- 1 cup (240 g) canned crushed tomatoes
- 1/2 cup (120 ml) water or low-sodium chicken stock
- 1/4 cup (30 g) cashew paste (soak 2 oz/55 g cashews in hot water, then purée) — optional for creaminess
- 1 tsp (2 g) garam masala
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed
- 1/2 cup (120 ml) fresh cream or evaporated milk
- Fresh cilantro for garnish (about 1/4 cup / 15 g)

Instructions

1. Combine yogurt, lemon juice, ginger-garlic paste, ground coriander, cumin, chili powder, turmeric, salt and 1 tbsp (15 ml) oil in a bowl. Add chicken, coat thoroughly, cover and marinate at least 4 hours or overnight in the refrigerator.
2. Preheat broiler, grill or tandoor. Thread marinated chicken onto skewers or arrange on a rack; brush with remaining 1 tbsp (15 ml) oil and cook until charred at edges and almost cooked through, 6–10 minutes, turning once. Remove and set aside.
3. In a heavy pan heat ghee or butter over medium heat. Add chopped onion and sauté until deep golden brown, about 12–15 minutes. Add remaining ginger-garlic if desired and cook 1 minute.
4. Stir in crushed tomatoes and water/stock, bring to a simmer and cook 8–10 minutes until oil separates slightly. If using, add cashew paste and simmer 3–4 minutes to thicken.
5. Add garam masala and crushed fenugreek. Stir in cream, then add grilled chicken pieces to the sauce. Simmer gently 8–10 minutes until chicken is fully cooked and sauce is silky.
6. Taste and adjust salt; garnish with chopped cilantro and serve with steamed basmati rice or roti.