Chicken tikka masala

Name: Chicken tikka masala
Prep time: 20 min
Cook time: 40 min
Total time: 2 h
Yield: 4 servings
Cuisine: British Indian
Ingredients: 700 g chicken thighs, boneless and skinless, cut into 4 cm pieces; 150 g plain whole-milk yogurt; 2 tbsp lemon juice; 7 clove garlic, finely grated; 4 for the marinade, 3 for the sauce; 35 g fresh ginger, peeled and finely grated; 20 g for the marinade, 15 g for the sauce; 4 tsp garam masala, divided; 2 tsp ground cumin, divided; 2 tsp Kashmiri chili powder, divided; or paprika with a pinch of cayenne; 1.5 tsp salt, divided; 30 g butter; 1 tbsp vegetable oil; 1 large onion, finely chopped; 1 green chili, finely chopped; 1 tsp ground coriander; 0.5 tsp ground turmeric; 400 g canned chopped tomatoes; 1 tsp sugar; 150 ml double cream, or heavy cream; 1 tbsp dried fenugreek leaves, kasuri methi, crushed between your palms; 10 g fresh coriander, chopped

2 h
Prep 20 min
Cook 40 min
Serves 4
medium

Start cooking

Yogurt-marinated chicken roasted until charred at the edges, then simmered in a spiced tomato and cream sauce that clings to every piece.

Ingredients

Servings

700 gchicken thighs, boneless and skinless, cut into 4 cm pieces
150 gplain whole-milk yogurt
2 tbsplemon juice
7 clovesgarlic, finely grated; 4 for the marinade, 3 for the sauce
35 gfresh ginger, peeled and finely grated; 20 g for the marinade, 15 g for the sauce
4 tspgaram masala, divided
2 tspground cumin, divided
2 tspKashmiri chili powder, divided; or paprika with a pinch of cayenne
1½ tspsalt, divided
30 gbutter
1 tbspvegetable oil
1large onion, finely chopped
1green chili, finely chopped
1 tspground coriander
½ tspground turmeric
400 gcanned chopped tomatoes
1 tspsugar
150 mldouble cream, or heavy cream
1 tbspdried fenugreek leaves, kasuri methi, crushed between your palms
10 gfresh coriander, chopped

Per serving, estimated

520kcal40 gprotein19 gcarbs32 gfat

Method

1
In a large bowl, mix the yogurt, lemon juice, 4 cloves of garlic, 20 g of ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp chili powder and 1 tsp salt.
2
Add the chicken, turn it until every piece is coated, then cover and refrigerate for at least 1 hour and up to 24 hours.
3
Heat the oven to 240°C. Set a wire rack over a lined roasting tray and spread the chicken on it, letting excess marinade drip off.
4
Roast the chicken until it is charred in places at the edges and just cooked through.
5
Meanwhile, melt the butter with the oil in a large deep frying pan over medium heat and cook the onion until soft and golden.
6
Add the remaining garlic, ginger and the green chili and stir until fragrant and no longer raw-smelling.
7
Stir in the remaining garam masala, cumin and chili powder with the coriander and turmeric, and cook briefly so the spices toast without scorching.
8
Add the tomatoes, sugar and the remaining salt and simmer, stirring often, until the sauce is thick, darker red and glossy with oil at the edges.
9
Blend the sauce until smooth with a stick blender, or leave it slightly textured if you prefer.
10
Stir in the cream and fenugreek leaves and simmer gently until the sauce turns a soft orange.
11
Add the roasted chicken and any juices from the tray and simmer so the chicken takes on the sauce.
12
Taste, adjust the salt, scatter with fresh coriander and serve with rice or naan.

Notes

Thighs stay juicy through roasting and simmering. If you use breast, cut it a little larger and roast for about 12 minutes.
Kashmiri chili powder gives a deep red colour with gentle heat. Add a pinch of cayenne with the spices if you like it hotter.
A hot grill or barbecue works in place of the oven for a smokier char.

Equipment

Mixing bowl, Roasting tray with a wire rack, Large deep frying pan, Stick blender

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