Tikka Masala

Ingredients

This is also great with a can of chickpeas or paneer instead of chicken, but add some extra spices from the marinade and directly simmer instead of doing a full marinade + grill

Marinated chicken

• 1.5 lbs. boneless chicken
• 1/2 cup Greek yogurt
• 1/2 to 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1/4 teaspoon turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon kasuri methi
• 1 tablespoon ginger garlic paste
• 1 tablespoon oil (mustard oil if available)

Tikka gravy

• 3 tablespoons ghee
• 1.5 cups onions, finely chopped
• 1 green chili
• 1 teaspoon salt
• 1 tablespoon ginger garlic paste
• 1/2 Kashmiri red chili powder
• 2 teaspoons garam masala
• 1 tablespoon coriander powder
• 1.5 teaspoon cumin powder
• 1 teaspoon sugar
• 10 oz pureed tomatoes
• 1 cup hot water
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1/2 cup heavy cream/whipping cream

Garnish

• 3 tablespoons heavy cream (or any cream)
• 3 tablespoons cilantro (fine chopped)
• Basmati rice or naan

Directions

Marinated chicken

1. Cube chicken to 1 to 1½ inch pieces. Add them to a mixing bowl.
2. Add red chili powder, garam masala, cumin powder, coriander powder, turmeric, salt, lemon juice, oil, ginger garlic paste, yogurt and kasuri methi.
3. Mix well. Cover with a cling wrap and refrigerate for minimum of 8 hours and up to 48 hours.
4. Grill, bake, or skillet chicken until well-browned and 160F.

Tikka gravy

1. Heat oil or ghee in a pot or pan. Add onions and sprinkle 1 teaspoon salt. Saute until deep golden.
2. Add ginger garlic paste and green chili. Saute until aromatic, for 40 to 60 seconds.
3. Reduce the heat to low. Add red chili powder, coriander powder, garam masala and cumin powder. Stir well quickly.
4. Pour tomato puree and cook on a medium high heat until the onion tomato masala becomes really thick and begins to leave the sides of the pan.
5. Pour hot water and cover. Simmer until thick but pourable.
6. When the tikka masala turns thick, add sugar and the cream. Stir well and cook for a few minutes until thickened.
7. Add the grilled chicken tikka and crushed kasuri methi. Stir and cook for 2 to 3. Taste test and add more salt, garam masala and sugar if needed.
8. Turn off and garnish with cream and cilantro. Serve chicken tikka masala with Butter Naan, roti, paratha, Basmati rice or Jeera rice.