Chicken Tikka Masala
by Tavolino
A classic, flavorful Indian-inspired curry featuring tender, yogurt-marinated chicken pieces that are seared for a smoky char and simmered in a rich, aromatic tomato-based sauce.
Ingredients
- Chicken thigh (boneless, skinless), cut into 3cm cubes 600g
- Plain yoghurt (full fat) 1/2 cup
- Garlic, minced 1.5 tbsp
- Ginger, grated 1 tbsp
- Garam masala 2 tsp
- Turmeric powder 1 tsp
- Ground cumin 1 tsp
- Kashmiri chili powder (or regular) 1 tsp
- Salt 1 tsp
- Vegetable oil 1 tbsp
- Butter 2 tbsp
- Onion, finely chopped 1 large
- Garlic, minced 1.5 tbsp
- Ginger, grated 1 tbsp
- Ground coriander 1.5 tsp
- Ground cumin 1.5 tsp
- Garam masala 1 tsp
- Chili powder 1 tsp
- Tomato puree (passata) 400g
- Heavy cream (thickened cream) 1 cup
- Sugar 1 tsp
- Salt to taste
Preparation
- 1
Combine 600g chicken thigh cubes with 1/2 cup plain yoghurt, 1.5 tbsp garlic, 1 tbsp ginger, 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp chili powder, and 1 tsp salt.
- 2
Mix well to coat the chicken and let it marinate in the refrigerator for 30 minutes.
- 3
Heat 1 tbsp vegetable oil in a large pan over medium-high heat.
- 4
Sear the marinated chicken in batches until browned on all sides, then remove and set aside.
- 5
In the same pan, melt 2 tbsp butter over medium heat.
- 6
Add 1 large onion and sauté until softened.
- 7
Stir in 1.5 tbsp garlic and 1 tbsp ginger, cooking until fragrant.
- 8
Add 1.5 tsp ground coriander, 1.5 tsp ground cumin, 1 tsp garam masala, and 1 tsp chili powder. Cook for 1 minute.
- 9
Pour in 400g tomato puree and stir to combine with the spices.
- 10
Simmer the sauce for 10 minutes to develop the flavors.
- 11
Stir in 1 cup heavy cream and 1 tsp sugar.
- 12
Return the seared chicken to the pan and cook until the chicken is cooked through.
- 13
Season with salt to taste before serving.