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Chicken Tikka Masala

Chicken Tikka Masala

Adapted from Cafe Delites Chicken Tikka Masala.

  • 4 servings
  • 20 minutes
  • 45 minutes

Ingredients

Marinade

  • 1.5 lbs boneless skinless thighs, 1-inch dice
  • 1 cup yogurt
  • 1 1/2 tbsp garlic, grated on microplane
  • 1 tbsp ginger, grated on microplane
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp of salt

Cooking and sauce

  • 2 tbsp of vegetable/canola oil
  • 2 tbsp butter
  • 1 medium onion, finely diced
  • 1 jalapeno, finely diced
  • 1 1/2 tbsp garlic, grated on microplane
  • 1 tbsp ginger, grated on microplane
  • 1 1/2 tsp garam masala
  • 1 1/2 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 14 oz (400g) tomato puree
  • 1 tsp red chili powder (adjust to your taste preference)
  • 1 tsp salt
  • 1 cup heavy cream
  • 1 tsp brown sugar
  • 1/4 cup water if needed
  • 4 tbsp Fresh cilantro or coriander to garnish
  • lime slices for serving

Directions

The night before

  1. Trim fat off chicken thighs and cut into 1/2-to-1-inch pieces; transfer to a bowl. Add marinade ingredients and mix. Marinate the chicken in the fridge overnight, or at least a few hours if possible.
  2. In a large pan, heat the oil over medium-high and drop in some of the chicken pieces (work in batches), allowing to fry until slightly browned, but not cooked thorugh. Set aside.
  3. Melt the butter in the same pan and stir in the onions and jalapeno. Stir often to prevent scorching and cook until tender and translucent, 5 minutes. Add garlic and ginger and fry for 1 minute. The add spices (garam masala, cumin, turmeric and coriander), and stir to combine for 30 seconds.
  4. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  5. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  6. Garnish with cilantro (coriander) and serve with hot garlic butter rice and fresh homemade Naan bread!