Chicken Tikka Masala
Serves 1
Directions
- 1Marinate the chicken with all the marinade ingredients and let it sit for at least 30 minutes.
- 2Pan-fry the chicken until lightly charred and about 70% cooked. Set aside.
- 3In the same pan, heat the oil and sauté the onions, ginger garlic paste, and green chillies until soft and fragrant.
- 4Add the tomato purée and chicken tikka masala, then cook until the masala deepens in colour and thickens.
- 5Blend the sauce until smooth for that restaurant-style texture.
- 6Return the sauce to the pan, add the butter/ghee, and stir in the chicken. Coat well and simmer, adding a splash of water if needed.
- 7Finish with the heavy cream and let it gently simmer until silky and rich. Garnish with fresh cilantro.
Ingredients
- 4 whole boneless chicken breast, cubed
- to taste salt (optional)
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp chicken tikka masala (shan)
- 1 tsp garam masala
- 1 tsp turmeric
- 1/4 cup yogurt
- 1/2 whole lemon, juice
- 2 tbsp oil
- 3–4 whole green chillies, chopped
- 1 medium onion, chopped
- 1 tbsp ginger garlic paste
- 1/4 cup butter/ghee
- 1 cup tomato puree
- 2 tbsp chicken tikka masala (shan)
- 1/4 cup heavy cream
- to taste salt (optional)
- fresh cilantro, garnish (optional)
