Name: Chicken Tikka Masala
Prep time: 180 min
Cook time: 35 min
Total time: 215 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 600 g boneless chicken breast (cut into cubes); 150 ml plain yoghurt; 1 tbsp ginger-garlic paste; 1 tsp Kashmiri red chilli powder; 1 tsp garam masala; 1 tsp ground cumin; 1 tbsp lemon juice; salt (to taste); 3 tbsp oil; 1 cup finely chopped onion; 2 whole tomatoes (pureed); 1 tsp coriander powder; 60 ml fresh cream; 1 tsp kasuri methi (dried fenugreek leaves) (crushed); 2 tbsp chopped coriander leaves (for garnish)

Method

Marinate the chicken

Mix the chicken cubes with the yoghurt, ginger-garlic paste, chilli powder, garam masala, cumin, lemon juice and salt, and marinate in the fridge.

The chicken tenderizes as it marinates, so don't rush past the first two hours if you can help it.

180 min

Char the chicken

Thread the chicken onto skewers if using, and grill or broil under high heat until charred at the edges and just cooked through.

10 min

Fry the onions

Heat the oil in a pan and fry the chopped onion until golden brown.

6 min

Cook the masala

Add the tomato puree and coriander powder, and cook until the oil separates from the masala.

8 min

Simmer the gravy

Add a splash of water, season with salt, and simmer the gravy until it thickens slightly.

5 min

Add the chicken

Add the charred chicken pieces to the gravy and simmer gently until well coated.

5 min

Finish and serve

Stir in the cream and crushed kasuri methi, garnish with coriander leaves, and serve hot with naan or rice.

Chicken Tikka Masala

Ingredients

Method

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