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
Prepare the Marinade for the Chicken
In a medium bowl, combine the yogurt, ginger, garlic, kosher salt, black pepper, chili powder, garam masala, turmeric, coriander, kasuri methi, cumin, and lemon juice until the marinade is well mixed.
Add the chicken pieces to the bowl with the marinade and toss until the chicken is fully covered in the marinade.
Cover tightly with plastic wrap and place in the refrigerator for a minimum of 3 hours.
To allow for the most tender chicken, it is recommended that you marinate the chicken overnight or longer.
Preparing the Sauce Base
In a large pot, heat oil or ghee over medium heat and add the minced onion, seasoning it with one teaspoon of kosher salt.
Cook for approximately eight to ten minutes, stirring every few minutes, until the onions have softened and are beginning to turn golden around the edges.
Add the ginger, garlic, and green chiles to the pot and cook for approximately sixty seconds until fragrant.
Toast the Spices and Create the Tomato Base
Reduce the heat to low, then add the chili powder, coriander, garam masala, paprika, and cumin.
Stir quickly and continuously for approximately thirty seconds until fragrant, being careful not to let the spices burn.
At this point, add the tomato passata along with three-quarters cup of water to your pot, increase the heat to medium-high, and bring to a boil.
Once it comes to a boil, lower the heat to medium-low, cover partially, and simmer for approximately twenty to twenty-five minutes, stirring every few minutes, until the sauce becomes very thick and begins to pull away from the sides of the pot.
When you can drag a spoon across the bottom of the pan without the sauce immediately rushing back together, you will know it is ready to be used.
If the sauce gets too thick, simply add a bit of water to the sauce until it reaches your desired consistency.
Roasting the Marinated Chicken
Now that your sauce has thickened up nicely, preheat your oven to four hundred and fifty degrees Fahrenheit.
Line a large baking sheet with parchment paper.
Remove the chicken pieces from the marinade and spread them out in a single layer on the baking sheet so that they are not touching each other.
Roast in the oven for approximately nine to ten minutes, then flip each chicken piece using a pair of tongs and continue roasting for another nine to ten minutes.
To add some additional charring to your chicken, switch your oven to broil for the last two to three minutes or until you see a little bit of char on the edges of the chicken.
Blending and Completing
When your tomato base has become thick and creamy, add in the heavy cream.
The sauce will become lighter in color and creamier.
Stir in the roasted chicken pieces and any juices from the baking dish.
If you still have any remaining kasuri methi, add it to the sauce as well.
Allow the chicken to cook in the sauce for approximately three to five minutes to allow the flavors to mingle together and ensure the chicken has completely heated through.
Taste and then adjust your seasoning with additional kosher salt, garam masala, or a pinch of sugar if the tomatoes are too acidic for your taste.
Serve the chicken with basmati rice, or with naan and a drizzle of heavy cream and some freshly chopped cilantro on top.
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.
