Ingredients (~6-8 servings)
Chicken Marinade
- 3/4 cup plain yogurt
- 1 1/2 Tbsp finely grated ginger
- 3 cloves garlic, finely grated
- 1 1/2 tsp salt
- 3/4 tsp ground black pepper
- 1 1/2 tsp Kashmiri red chili powder (or cayenne)
- 1 1/2 tsp garam masala
- 3/4 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 1/2 Tbsp kasuri methi (optional)
- 3/4 tsp ground cumin
- 1 1/2 Tbsp lemon juice
- ~2 1/4 lbs boneless skinless chicken thighs, cut into bite-sized pieces
Sauce
- 1/4 cup olive oil or ghee
- 1 large red onion, minced
- 3 serrano chiles, stemmed, seeded and chopped
- 1 1/2 Tbsp finely grated ginger
- 3 cloves garlic, finely grated
- 1 1/2 tsp salt
- 3 tsp garam masala
- 2 tsp ground cumin
- 1 tsp Kashmiri red chili powder
- 1 1/2 tsp paprika
- 1 1/2 Tbsp ground coriander
- 3 cups tomato passata
- 3/4 cup water (more as needed)
- 1 1/2 Tbsp kasuri methi (optional)
- 1/2 cup heavy cream
Marinate the Chicken
In a large bowl, whisk together the yogurt, ginger, garlic, salt, black pepper, chili powder, garam masala, turmeric, coriander, kasuri methi, cumin, and lemon juice until well combined.
Add the chicken pieces and toss until evenly coated.
Cover tightly with plastic wrap and refrigerate for at least 3 hours, but overnight is better. The longer marination really makes a difference in tenderness.
Build the Sauce Base
Heat the oil or ghee in a large pot over medium heat. Add the minced onion and sprinkle with 1 tsp of the salt.
Cook for ~8-10 minutes, stirring occasionally, until the onions are softened and starting to turn golden around the edges.
Add the ginger, garlic, and green chiles; cook for another ~60 seconds until fragrant.
Toast the Spices
Reduce heat to low and add the chili powder, coriander, garam masala, paprika, and cumin. Stir quickly and constantly for ~30 seconds.
The spices will be very fragrant but don’t let them burn.
Simmer the Tomato Base
Pour in the tomato passata and 1/2 cup of water. Increase heat to medium-high and bring to a boil.
Reduce to a simmer and cook for ~20-25 minutes, stirring occasionally, until the sauce is very thick and starts pulling away from the sides of the pan.
You’ll know it’s ready when you can drag a spoon across the bottom and it takes a second for the sauce to flow back together.
Add more water as needed if it gets too thick too quickly.
Roast the Marinated Chicken
While the sauce simmers, preheat your oven to 450F. Line a baking sheet with parchment paper.
Remove the chicken from the marinade and spread it in a single layer on the baking sheet. Don’t crowd the pieces.
Roast for ~9-10 minutes, then flip each piece with tongs and roast another ~9-10 minutes.
For extra char, switch to broil for the last ~2-3 minutes until you see some darker edges forming.
Combine and Finish
Once the tomato base has thickened properly, stir in the heavy cream. The sauce will lighten in color and become creamy.
Add the roasted chicken pieces and any accumulated juices from the pan. Stir in the remaining kasuri methi if using.
Simmer everything together for ~3-5 minutes until the chicken is heated through and the flavors meld.
Taste and adjust with more salt, garam masala, or a pinch of sugar if the tomatoes are too acidic.
Serve over basmati rice or with naan. A drizzle of cream and fresh cilantro on top doesn’t hurt either.
Chicken Tikka Masala
Ingredients
Chicken Marinade
- 3/4 cup plain yogurt
- 1 1/2 Tbsp finely grated ginger
- 3 cloves garlic finely grated
- 1 1/2 tsp salt
- 3/4 tsp ground black pepper
- 1 1/2 tsp Kashmiri red chili powder or cayenne
- 1 1/2 tsp garam masala
- 3/4 tsp ground turmeric
- 1 1/2 tsp ground coriander
- 1 1/2 Tbsp kasuri methi optional
- 3/4 tsp ground cumin
- 1 1/2 Tbsp lemon juice
- ~2 1/4 lbs boneless skinless chicken thighs cut into bite-sized pieces
Sauce
- 1/4 cup olive oil or ghee
- 1 large red onion minced
- 3 serrano chiles stemmed, seeded and chopped
- 1 1/2 Tbsp finely grated ginger
- 3 cloves garlic finely grated
- 1 1/2 tsp salt
- 3 tsp garam masala
- 2 tsp ground cumin
- 1 tsp Kashmiri red chili powder
- 1 1/2 tsp paprika
- 1 1/2 Tbsp ground coriander
- 3 cups tomato passata
- 3/4 cup water more as needed
- 1 1/2 Tbsp kasuri methi optional
- 1/2 cup heavy cream
Instructions
- Whisk together yogurt, ginger, garlic, salt, black pepper, chili powder, garam masala, turmeric, coriander, kasuri methi, cumin, and lemon juice.
- Add chicken pieces and toss to coat, then refrigerate for at least 3 hours or overnight.
- Heat oil in a large pot over medium heat and add onion with 1 tsp salt.
- Cook onions 8-10 minutes until softened and golden, then add ginger, garlic, and chiles for 60 seconds.
- Reduce heat to low and add chili powder, coriander, garam masala, paprika, and cumin, stirring constantly for 30 seconds.
- Pour in tomato passata and 1/2 cup water, bring to a boil, then simmer 20-25 minutes until very thick.
- While sauce simmers, preheat oven to 450F and line a baking sheet with parchment.
- Spread marinated chicken in a single layer and roast 9-10 minutes per side.
- Broil 2-3 minutes for extra char if desired.
- Stir heavy cream into thickened sauce, then add roasted chicken with pan juices and remaining kasuri methi.
- Simmer together 3-5 minutes until heated through.
- Serve over basmati rice or with naan.
