Chicken Tikka Masala
Time to complete
35 minutes
Serving size
4
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What You Need
Ingredients
Preparation
MARINATE THE CHICKEN
- In a large bowl, whisk the yogurt, paprika, garlic, ginger, paprika, garam masala, and turmeric until smooth. Add chicken and season generously with salt and pepper; toss to coat. Cover and let marinate at room temperature for at least 15 minutes or up to 4 hours in the refrigerator.
- Set the grill to its highest setting. Arrange the chicken in an evenly layer on a large baking tray.
- Put under the grill until starting to blacken in places and chicken is mostly cooked through, about 10 minutes. Remove the tray from the oven.
MAKE THE SAUCE
- Heat a 30 cm Hexclad Hybrid Pan over medium, add ghee and onion and cook, stirring occasionally, until onion is tender and light golden, about 3 minutes. Add garlic, ginger, and chile and cook, stirring, until fragrant, 1 minute. Add tomato paste, paprika, cumin, and garam masala and cook, stirring, until darkened, 1 minute. Remove pan from the heat.
- Scrape onion mixture into a blender and add the whole peeled tomatoes and 150 ml water. Blend until well pureed, about 30 seconds. Pour the tomato mixture back into the pan. Simmer on medium-low for 5 minutes until thickened slightly.
- Add chicken and any juices on the tray and the whipping cream. Stir to combine. Simmer over medium heat, stirring frequently, until sauce coats chicken, about 5 minutes. Stir in lemon juice and sugar and season to taste with salt and pepper.
- Spoon chicken tikka masala over rice, top with cilantro, and drizzle more yoghurt, if desired. Serve with naan alongside.
