Chicken Tikka Masala

INGREDIENTS

• 600g Chicken Thigh
• 240g Plain Yogurt
• 4 tbsp Lemon Juice
• 4 cloves Garlic
• 4 tsp Ginger
• 4 tsp Garam Masala
• 2 tsp Ground Cumin
• 2 tsp Ground Coriander
• 2 tsp Paprika
• 2 Onion
• 6 tbsp Cooking Oil
• 600g Tomato
• 120ml Double Cream
• 2 tbsp Butter
• 1 tsp Sugar
• 2 tsp Salt

STEPS

1. 1

   Cut 600g of chicken thigh into 3 cm pieces and place it in a clean bowl. Add 240g of plain yogurt, 4 tbsp of lemon juice, 4 cloves of garlic (minced), 4 tsp of ginger, 4 tsp of garam masala, 2 tsp of ground cumin, 2 tsp of ground coriander, 2 tsp of paprika and a pinch of salt. Mix thoroughly, cover, and refrigerate for 30 minutes.

   ⏱ 30 min

2. 2

   Heat the grill or broiler to high. Thread or spread the marinated chicken on a foil-lined tray, leaving space between pieces. Grill for 10 to 12 minutes, turning halfway, until lightly charred and the thickest pieces reach 75°C for 30 seconds. Keep the cooked chicken on a clean plate, not the plate that held the raw chicken.

   ⏱ 10 min

3. 3

   Heat 6 tbsp of cooking oil in a wide pan over medium heat. Add 2 onions (finely chopped) and cook for 8 to 10 minutes, stirring, until soft and golden brown.

   ⏱ 8 min

4. 4

   Add 600g of tomato (finely chopped), 1 tsp of sugar, the remaining salt, and 60 ml water. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the tomatoes break down into a thick sauce.

   ⏱ 12 min

5. 5

   Blend the sauce until smooth using a stick blender, or cool it briefly and blend carefully in a standard blender. Return it to the pan and simmer for 5 minutes.

   ⏱ 5 min

6. 6

   Stir in the grilled chicken and 120ml of double cream. Simmer gently for 5 minutes, until the chicken is hot throughout and the sauce coats it. Stir in 2 tbsp of butter until melted, then taste and adjust salt if needed.

   ⏱ 5 min

7. 7

   Rest the finished curry for 3 minutes, then serve hot with plain rice or bread if desired.

   ⏱ 3 min