Saucepan@saucepan · Shared this recipeFollowIndian · dinnerAuthentic Chicken Tikka MasalaTender chicken marinated in warm spices, roasted for char, and simmered in a rich, creamy tomato sauce.total4 hr 40 minprep20 mincook20 minservings6Original recipe on ministryofcurry.comKeep this recipeAdd a copy of Authentic Chicken Tikka Masala to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings1.5 lb chicken breasts or thighs, cut into 2-inch pieces0.25 cup plain full-fat yogurt1 tbsp lemon juice2 tsp ginger paste2 tsp garlic paste1.5 tsp kosher salt0.25 tsp ground turmeric2 tsp Kashmiri red chili powder1 tsp garam masala2 tsp dried fenugreek leaves, kasoori methi1 tbsp oil, for basting2 tbsp oil2 medium yellow onions ), diced (about 2 cups1 tsp ginger paste1 tsp garlic paste3 plum tomatoes ), chopped (or 1½ cups tomato puree0.25 tsp ground turmeric2 tsp kosher salt1 tsp Kashmiri red chili powder, adjust to taste1 tsp garam masala0.75 cup water0.5 cup heavy cream or ½ cup cashews blended with ½ cup water1 tbsp dried fenugreek leaves, kasoori methi1 piece charcoal0.25 tsp ghee0.5 cup chopped cilantroStepsClear checksTap an ingredient or step to check it off.1Step 1: In a mixing bowl, combine all marinade ingredients. Add chicken and coat well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.2Step 2: Cook the Chicken3Step 3: Thread the marinated chicken onto skewers or place on a grill rack. Bake in a preheated oven at 400°F for 15 minutes, then broil for 2–3 minutes to get charred edges. Alternatively, cook in the air fryer at 380°F for 10–15 minutes. Let the chicken rest for 5 minutes.4Step 4: In a large skillet or Dutch oven, heat oil over medium heat. Add onions and sauté for about 10 minutes, stirring every couple of minutes. Cover after each stir to retain moisture and avoid browning.5Step 5: Add ginger and garlic paste, sauté for 30 seconds. Stir in tomatoes (or puree), turmeric, salt, chili powder, and garam masala. Add the water, cover, and cook for 15 minutes.6Step 6: Blend the mixture into a smooth sauce using an immersion blender or in a deep bowl.7Step 7: Return the sauce to the pan. Add cooked chicken, cream (or cashew blend), and fenugreek leaves. Mix well and simmer until everything is heated through.8Step 8: For a tandoori-style aroma, place a small steel bowl over the curry. Using tongs, heat a charcoal piece over an open flame until red-hot. Place the charcoal in the bowl, drizzle ghee on top, and immediately cover the pan to trap the smoke. Let it infuse for 5 minutes, then discard the charcoal and stir the curry.9Step 9: Sprinkle with chopped cilantro and serve hot with naan, paratha, or steamed basmati rice.getsaucepan.com/r/c5a0abda-202c-46a6-a90e-cea77ae0aa62 · Original: https://ministryofcurry.com/chicken-tikka-masala/
