Chicken Tikka Masala
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 1 cup full-fat Greek yogurt
- 3 tbsp garam masala
- 2 tbsp Kashmiri chili powder
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp turmeric
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp ghee
- 1 large onion, diced
- 1 can (14 oz) crushed San Marzano tomatoes
- 1 cup heavy cream
- 2 tsp Kasuri methi (dried fenugreek leaves)
- 1 tsp salt, plus to taste
- ½ tsp cayenne pepper
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh lemon juice
Instructions
- Combine yogurt, 2 tbsp garam masala, Kashmiri chili powder, cumin, coriander, 1 tsp turmeric, minced garlic, minced ginger, and 1 tsp salt in a bowl. Add chicken cubes and coat evenly. Marinate for at least 15 minutes at room temperature.
- Heat 1 tbsp ghee in a large cast-iron skillet or grill pan over medium-high heat until shimmering. Working in batches, sear marinated chicken cubes for 2-3 minutes per side until deeply caramelized but not cooked through. Transfer to a plate.
- Reduce heat to medium. Add remaining 1 tbsp ghee to the same skillet. Add diced onion and sauté for 4-5 minutes until soft and beginning to caramelize, scraping up browned bits from the pan.
- Add remaining 1 tbsp garam masala, remaining 1 tsp turmeric, and cayenne pepper to the onions. Toast for 45 seconds until fragrant. Pour in crushed tomatoes with their juice and stir well. Simmer for 8-10 minutes, stirring occasionally, until tomatoes break down and sauce darkens slightly.
- Reduce heat to low and pour in heavy cream, stirring constantly. Crumble kasuri methi between your fingers and add to the sauce along with the seared chicken and any accumulated juices. Stir gently to combine.
- Simmer uncovered for 12-15 minutes over low heat, stirring occasionally, until chicken is cooked through and sauce reaches a silky, deep amber-brown color. The sauce should coat the back of a spoon.
- Remove from heat. Taste and adjust salt if needed. Finish with fresh lemon juice and half the cilantro. Garnish with remaining cilantro before serving. Serve with basmati rice or naan.
Inspired by Paddy Rawal’s winning chicken tikka masala. This is a plausible recreation, not the chef’s original recipe.