Chicken Tikka Masala

Ingredients

• 2 lb boneless chicken thighs (cubed)
• 0.25 cup plain Greek yogurt
• lemon juice (juice of half a lemon)
• 1 tbsp garlic paste (for the marinade)
• 1 tbsp ginger paste (for the marinade)
• 1 tbsp garam masala (for the spice blend)
• 1 tsp salt (for the spice blend)
• 0.5 tsp chicken bouillon
• 1 tsp chili powder
• 1 tsp ground cumin
• 0.5 tsp ground coriander
• 1 tsp ground turmeric
• 1 tbsp paprika
• 2 tbsp ghee (for the sauce)
• 1 red onion (medium, diced)
• 28 oz canned whole tomatoes
• 1 tbsp garam masala (for the sauce)
• 1 tbsp garlic paste (for the sauce)
• 1 tbsp ginger paste (for the sauce)
• 1.5 tbsp kasoori methi (dried fenugreek leaves)
• 1.5 tsp sugar
• 0.25 cup water (for the sauce)
• 0.5 cup heavy cream (for the sauce)
• 2 tbsp butter (finish the sauce)
• fresh cilantro (for garnish, amount to taste)
• heavy cream (for drizzling, amount to taste)

Steps

1. 1

   Combine the cubed chicken thighs, Greek yogurt, lemon juice, garlic paste, ginger paste, garam masala, salt, chicken bouillon, chili powder, cumin, coriander, turmeric and paprika in a bowl. Mix thoroughly so every piece is coated, then cover and refrigerate for at least 1 hour.

2. 2

   Heat a large heavy skillet or Dutch oven over medium-high heat. Add the marinated chicken in a single layer, working in batches if necessary, and cook until browned and nearly cooked through, turning occasionally. Transfer the chicken to a plate.

3. 3

   Add the ghee to the same pan and let it melt. Add the diced red onion and cook until softened and lightly golden, scraping up any browned bits from the bottom of the pan.

4. 4

   Add the sauce garam masala, garlic paste and ginger paste. Stir for about 1 minute, until fragrant and the raw aroma has cooked away.

5. 5

   Add the canned whole tomatoes, sugar and water. Crush the tomatoes with a spoon, stir well, and simmer until the sauce thickens and the tomatoes break down, about 15–20 minutes.

6. 6

   Stir in the kasoori methi, rubbing it between your fingers as you add it to release its aroma. Return the browned chicken and any accumulated juices to the pan, then simmer until the chicken is fully cooked and tender, about 10 minutes.

7. 7

   Lower the heat and add the heavy cream and butter. Stir until the butter melts and the sauce is smooth and creamy. Avoid boiling vigorously after adding the cream.

8. 8

   Taste and adjust seasoning if needed. Garnish with fresh cilantro and a drizzle of heavy cream. Serve hot, ideally with butter naan as suggested in the source.

Notes

The source provides ingredient groupings and timing but does not include detailed cooking instructions; the method above is a careful reconstruction from the listed ingredients. The author recommends serving the dish with warm homemade butter naan.

Nutrition per serving

• main
• South Asian
• Indian-inspired
• chicken
• creamy
• spiced
• stovetop
• comfort food