Chicken Tikka Masala

5–6 people

1 hr 20 min

Tender chicken thighs marinated in yogurt and spices, pan-fried, then simmered in a creamy tomato sauce.

prepCut chicken into bite-sized pieces
800 g boneless chicken thighs (skinless, cut into bite-sized pieces)	Marinate chicken 10 min–1 hr	Fry marinated chicken in batches 3 min/side				Return chicken, simmer 8–10 min until cooked	Thin with water if needed, garnish & serve
240 ml plain yogurt
1 1/2 tablespoons garlic (minced)
1 tablespoon ginger (fresh, crushed or minced)
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon salt
2 tablespoons vegetable oil (or canola oil)	Melt butter, fry onions 3 min	Sauté garlic & ginger 1 min	Add spices, fry 20 sec	Simmer sauce 10–15 min until deep brown-red	Stir in cream & sugar
2 tablespoons butter
2 small onions (or 1 large onion, finely diced)
1 1/2 tablespoons garlic (finely grated)
1 tablespoon ginger (finely grated)
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
400 g tomato puree (tomato sauce/Passata)
1 teaspoon Kashmiri chili (optional for colour and flavour)
1 teaspoon red chili powder (adjust to your taste preference)
1 teaspoon salt
300 ml heavy cream (or thickened cream, use evaporated milk for lower calories)
1 teaspoon brown sugar
60 ml water (if needed)
4 tablespoons cilantro (fresh coriander to garnish)

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