Chicken Tikka Masala, a dish with contested origins but a truly global appeal, is characterized by its creamy, spiced tomato sauce and smoky, yogurt-marinated chicken tikka pieces. It’s a comfort food masterpiece, perfect served with fluffy basmati rice and warm naan bread.

Ingredients

• For the Chicken Marinade:
  • $1.5 \ lb$ boneless, skinless Chicken Thighs (cut into $1$-inch cubes)
  • $1/2$ cup Plain Greek Yogurt
  • $1$ tbsp Ginger-Garlic Paste
  • $1$ tsp each: Garam Masala, Ground Cumin, Ground Coriander
  • $1/2$ tsp Turmeric Powder
  • $1$ tsp Kashmiri Red Chili Powder (or paprika for less heat)
  • $1/2$ tsp Salt
• For the Masala Sauce:
  • $2$ tbsp Ghee or oil
  • 1 medium Onion, finely chopped
  • $1$ tbsp Ginger-Garlic Paste
  • $1$ can (14 oz) Crushed Tomatoes (or tomato passata)
  • $1$ tsp each: Garam Masala, Ground Cumin, Ground Coriander
  • $1/2$ tsp Fenugreek Leaves (Kasuri Methi), crushed
  • $1/2$ cup Heavy Cream
  • $1$ tsp Sugar, Salt to taste

Instructions

1. Marinate the Chicken: Combine all marinade ingredients with the chicken pieces in a bowl. Mix well, cover, and refrigerate for at least 4 hours, or ideally overnight.
2. Cook the Tikka: Preheat your oven to $400^{\circ} \text{F}$ ($200^{\circ} \text{C}$) or use a grill. Thread the chicken onto skewers and cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Set aside.
3. Prepare the Sauce: In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the chopped onion and sauté until soft and lightly golden (about 5-7 minutes).
4. Sauté Aromatics and Spices: Stir in the ginger-garlic paste and cook for 1 minute until fragrant. Reduce heat to low, then add the cumin, coriander, and turmeric. Cook for 30 seconds, stirring constantly.
5. Simmer: Pour in the crushed tomatoes and the salt and sugar. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally.
6. Finish the Masala: Stir in the cooked chicken tikka pieces and the remaining Garam Masala. Pour in the heavy cream and sprinkle in the crushed fenugreek leaves. Simmer gently for 5-10 minutes until the sauce is heated through and has thickened slightly.
7. Serve: Garnish with fresh cilantro and serve hot with Basmati rice and naan bread.