Chicken Tikka Masala

  • Time
    30 mins
  • Servings
    2
  • Nutrition
    400 Per Serving

Chicken tikka masala is so ubiquitous that it has its own acronym - CTM.

 

There is still a constant search for a compelling story of origin of CTM. While some believe it originated in the UK, others say it was invented accidentally in Northern India.

 

Britain has declared it as a national dish, a nightclub owner wrote a song for it, and there is even a version sold by Heinz. Get ready to enjoy this delicious and timeless dish.

 

Kitchen Tools

  • Baking Sheet
  • Oil/Butter
  • Salt
  • Medium Pot

Ingredients

  • Flatbread
  • Cilantro
  • 10 oz chicken thighs
  • Lemon
  • ½ cup yogurt
  • 1 cup chopped onion
  • 1 green chili
  • 2 tablespoons tomato paste
  • Tomato
  • 1 cup half and half
  • 2 tablespoons tikka masala
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon kashmiri chili powder
  • 1 teaspoon dried fenugreek

Instructions

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1.

In a bowl mix the yogurt, tikka masala powder, juice of 1 lemon, and half the ginger-garlic paste. Toss in the chicken and coat in this mixture to marinade for 15 minutes. F you have the time, marinate overnight. Dice the tomatoes and preheat the broiler in the oven to high.

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2.

In a saucepan over medium heat, add 1 tablespoon of butter or oil, and then add the chopped onions, remaining ginger-garlic paste, and green chili. Saute for 3 minutes and then add the cumin, coriander, turmeric, and garam masala powders. Add the chili powder based on your spice level. Cook for another minute.

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3.

Stir in the tomato paste, diced tomatoes, ¼ cup water, and salt to taste. Allow the sauce to simmer on medium-low heat. Cover and cook sauce while you broil the chicken. Stir occasionally so it doesn’t burn on the bottom of the pan. The sauce will look thick and deep red.

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4.

For the chicken tikka: Using tongs for a fork, take the chicken pieces out of the marinade and place on a foil-lined baking sheet. Broil the chicken on the top rack for 8-10 minutes, until the edges are slightly charred.

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5.

Stir in the half and half into the sauce and bring to a gentle simmer. Remove the chicken from the broiler and carefully place all the pieces into the prepared masala sauce. Cook for 8-10 more minutes in the sauce.

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6.

Toast the flatbread according to instructions. Stir in the dried fenugreek into the curry, and remove from heat. Garnish the Chicken Tikka Masala with cilantro and serve with warm bread.

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