Chicken tikka masala

Ingredients

• boneless chicken thighs or breasts700g
• Kashmiri red chili powder1 tsp
• garam masala1 tsp
• cumin powder.5 tsp
• coriander powder1 tsp
• turmeric.25 tsp
• salt.5 tsp
• lemon juice1 tbsp
• oil1 tbsp
• ginger garlic paste1 tbsp
• kasuri methi1 tbsp
• Greek yogurt.5 cup
• oil or ghee3 tbsp
• onions1.5 cup
• salt1 tsp
• chopped green chili1 piece
• ripe red tomatoes500g
• water1 cup
• heavy cream.75 cup
• sugar1 tsp

Instructions

1. 1

   Step 1

   Dice chicken to 1 to 1.5 inch pieces and add to a large mixing bowl. Pat dry and add kashmiri red chili powder, garam masala, cumin powder, coriander powder, turmeric, and salt.

2. 2

   Step 2

   Add lemon juice, oil, ginger garlic paste, and kasuri methi.

3. 3

   Step 3

   Add Greek yogurt and mix well. Marinate for at least 8 hours.

4. 4

   Step 4

   Heat oil or ghee in a pan, add onions and salt, and saute until deep golden.

5. 5

   Step 5

   Add green chili and ginger garlic paste and saute for about a minute.

6. 6

   Step 6

   Add kashmiri red chili powder, coriander powder, garam masala, and cumin powder, and stir well.

7. 7

   Step 7

   Add pureed tomatoes and cook until the masala thickens.

8. 8

   Step 8

   Add water, cover, and simmer until the sauce is thick and fragrant.

9. 9

   Step 9

   Grill the chicken tikka in an oven, air fryer, or skillet until cooked through and slightly charred.

10. 10

    Step 10

    Add heavy cream or cashew cream and sugar to the sauce and simmer until thick.

11. 11

    Step 11

    Add the grilled chicken tikka and kasuri methi to the sauce and cook for a few minutes.

12. 12

    Step 12

    Garnish with heavy cream and chopped coriander leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken tikka masala can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.