Chicken Tikka Masala (Shan) 50g

Ingredients

For the Chicken Marinade:

• 600 g (1.3 lbs) boneless chicken thighs or breasts, cut into bite-sized pieces
• 1/2 cup plain yogurt (Greek yogurt preferred)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon Kashmiri red chili powder (or to taste)
• Salt to taste

For the Sauce:

• 3 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 500 g (1.1 lbs) tomatoes, pureed (or 1 cup tomato puree)
• 1/2 cup heavy cream (or coconut cream for a dairy-free version)
• 1 teaspoon garam masala (for finishing)
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the Chicken:

• In a bowl, mix yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, Kashmiri chili powder, and salt.
• Add chicken pieces, ensuring they are well coated. Cover and marinate for at least 1 hour (or overnight for better flavor).

2. Cook the Chicken Tikka:

• Preheat your grill, oven broiler, or air fryer.
• Grill the marinated chicken until charred and cooked through (about 10-12 minutes). If using an oven, broil for 5-6 minutes on each side.

3. Prepare the Sauce:

• Heat oil or ghee in a pan over medium heat. Add chopped onions and sauté until golden brown (about 5-7 minutes).
• Add garlic and ginger, cooking for 1-2 minutes until fragrant.
• Stir in pureed tomatoes, along with cumin, coriander, and salt. Cook until the sauce thickens (around 10 minutes).
• Stir in heavy cream and garam masala. Adjust seasoning as needed.
• Add grilled chicken pieces to the sauce and stir to combine. Simmer for 5 minutes to allow flavors to meld.

Serving Suggestions