Indian-British Chicken Tikka Masala
Born in Britain but inspired by India, tikka masala is a national treasure on both sides. Charred tandoori chicken meets a rich, spiced tomato-cream sauce.
Ingredients
- Marinade: 2 lbs (900g) boneless chicken thighs (cut into chunks), 1 cup yogurt, 2 tbsp lemon juice, 2 tsp garam masala, 1 tsp turmeric, 1 tsp cumin, 1 tsp paprika, 1 tbsp ginger-garlic paste, salt
- Masala sauce: 2 tbsp butter, 1 tbsp oil, 1 large onion (diced), 4 cloves garlic (minced), 1 tbsp ginger (grated), 1 can (14 oz) crushed tomatoes, 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 1/2 tsp chili powder, 1 cup heavy cream, 1 tsp sugar, salt, fresh cilantro
Instructions
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1
Combine chicken with all marinade ingredients. Refrigerate at least 1 hour (overnight is best).
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2
Thread chicken onto skewers or spread on a lined baking sheet. Broil on high for 10-12 minutes, turning once, until charred at the edges.
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3
Make the sauce: Heat butter and oil. Cook onion until golden (about 8 minutes). Add garlic and ginger, cook 1 minute. Add crushed tomatoes and all spices. Simmer 15 minutes.
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4
Blend sauce until smooth. Return to pan. Stir in cream and sugar. Add the charred chicken pieces. Simmer gently for 10 minutes.
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5
Garnish with cilantro. Serve with basmati rice and naan.
