Chicken Tikka Karhai

Ingredients

• 500 g boneless chicken (cut into bite-sized pieces)
• 0.333 cup yogurt (for marinade)
• 0.5 tsp chili flakes
• 0.333 tsp coriander powder
• 0.5 tsp garlic powder
• 0.5 tbsp tikka masala
• 0.5 tbsp tandoori masala
• 1 tbsp lemon juice
• 1 cup tomato juice (or pureed tomatoes)
• 1.5 tbsp karhai masala
• 0.5 cup yogurt (for the gravy)

Steps

1. 1

   In a large bowl, combine the boneless chicken, 1/3 cup yogurt, chili flakes, coriander powder, garlic powder, tikka masala, tandoori masala, and lemon juice.

2. 2

   Mix well to ensure the chicken is thoroughly coated in the marinade.

3. 3

   Cook the marinated chicken in a pan or karhai over medium-high heat until the chicken is browned and mostly cooked through.

4. 4

   Add the tomato juice to the pan with the chicken.

5. 5

   Stir in 1.5 tablespoons of karhai masala.

6. 6

   Add the remaining 1/2 cup of yogurt to the pan.

7. 7

   Simmer the mixture, stirring occasionally, until the sauce thickens and the oil begins to separate from the gravy.

Notes

The recipe uses a two-stage yogurt addition to create both a flavorful marinade and a rich gravy. If tomato juice is unavailable, use fresh tomato puree.

Nutrition per serving

• chicken
• karhai
• tikka
• main course
• spicy
• pakistani
• indian
• stovetop