Chicken Tikka Masala

For the Chicken Marinade:

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 cup Greek yogurt

  • 3 tablespoons ginger-garlic paste

  • 1 tablespoon ground coriander

  • 1 tablespoon ground cumin

  • 1 teaspoon turmeric powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon garam masala

  • Salt and black pepper to taste

  • Juice of 1 lemon

  • 2 tablespoons vegetable oil

For the Tikka Masala Sauce:

  • 3 tablespoons ghee or unsalted butter

  • 1 large onion, finely chopped

  • 4 cloves garlic, minced

  • 1 tablespoon ginger, minced

  • 1 teaspoon ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder (adjust to taste)

  • 1 teaspoon smoked paprika

  • 1 teaspoon garam masala

  • 1 can (14 oz) crushed tomatoes

  • 1 cup heavy cream

  • 1 cup chicken broth

  • Salt to taste

  • Fresh cilantro, chopped, for garnish

  • Cooked basmati rice or naan bread for serving

Instructions:

For the Chicken Marinade:

1.     Prepare the Marinade:

    • In a bowl, combine Greek yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric powder, smoked paprika, garam masala, salt, black pepper, lemon juice, and vegetable oil.

2.     Marinate the Chicken:

    • Coat the chicken pieces thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or preferably overnight.

3.     Grill or Broil the Chicken:

    • Preheat your grill or broiler. Thread the marinated chicken onto skewers and grill or broil until fully cooked and slightly charred.

For the Tikka Masala Sauce:

1.     Sauté Aromatics:

    • In a large pan, heat ghee or butter over medium heat. Add chopped onions and sauté until golden brown.

2.     Add Spices:

    • Stir in minced garlic and ginger. Cook for a minute until fragrant. Add ground turmeric, ground cumin, ground coriander, chili powder, smoked paprika, and garam masala. Cook for another 2 minutes.

3.     Simmer with Tomatoes:

    • Pour in crushed tomatoes and cook for 5-7 minutes, allowing the mixture to thicken.

4.     Create Creamy Base:

    • Lower the heat and add heavy cream. Stir in chicken broth to achieve the desired consistency. Simmer for 10-15 minutes until the sauce is rich and creamy.

5.     Season and Add Grilled Chicken:

    • Season the sauce with salt to taste. Add the grilled chicken pieces to the sauce and let them simmer for an additional 10 minutes.

6.     Garnish and Serve:

    • Garnish with chopped fresh cilantro. Serve the Chicken Tikka Masala over a bed of basmati rice or with warm naan bread.

Presentation Tips:

  • Serve the Chicken Tikka Masala in elegant, shallow bowls for a sophisticated touch.

  • Garnish with additional swirls of cream and a sprinkle of garam masala for visual appeal.