Chicken Tikka Masala is a global phenomenon, often cited as Britain’s true national dish. It consists of marinated, charred chicken pieces (tikka) simmered in a creamy, spiced tomato sauce (masala). The richness comes from cream, and the color often comes from paprika or food coloring.

Prep Time	Cook Time	Serves
4 hours (Marinating)	45 minutes	4-6

Part A: Ingredients

For the Chicken Tikka Marinade

• 1.5 lbs Boneless, skinless Chicken Breast or Thigh, cut into 1-inch cubes
• 1 cup Plain Yogurt (full-fat)
• 2 Tbsp Lemon Juice
• 1 Tbsp Ginger-Garlic Paste (equal parts)
• 1 Tbsp Tandoori Masala or Garam Masala
• 1 tsp Salt, $1/2$ tsp Turmeric, 1 Tbsp Kashmiri Chili Powder (for color)

For the Masala Sauce

• 3 Tbsp Ghee or Oil
• 1 large Yellow Onion, finely chopped
• 1 Tbsp Ginger-Garlic Paste
• 1 (14.5 oz) can Crushed Tomatoes or Tomato Purée
• 1 tsp Garam Masala, 1 tsp Coriander Powder, 1 tsp Cumin Powder
• 1 cup Heavy Cream or Half-and-Half
• 1 tsp Sugar
• Garnish: Fresh Cilantro, chopped.

Part B: Instructions

Step 1: Marinate and Cook the Chicken

1. In a bowl, combine all the marinade ingredients with the cubed chicken. Mix well, cover, and refrigerate for a minimum of 4 hours or overnight.
2. Preheat your broiler (grill) to high, or preheat a grill pan. Thread the chicken onto skewers (if using) or place directly on a foil-lined baking sheet.
3. Broil/grill for 8-12 minutes, flipping once, until the chicken is slightly charred around the edges and cooked through. Set aside.

Step 2: Prepare the Masala Sauce

1. In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the chopped onion and sauté for 8-10 minutes until soft and translucent.
2. Add the ginger-garlic paste and cook for 2 minutes until fragrant.
3. Stir in the ground spices (garam masala, coriander, cumin, and the remaining chili powder) and cook for 1 minute until fragrant.

Step 3: Simmer the Sauce

1. Pour in the crushed tomatoes or purée and the sugar. Bring the sauce to a simmer and cook for 15 minutes, stirring occasionally, to cook out the raw tomato flavor.
2. Use an immersion blender to blend the sauce until it is smooth (optional, but common in restaurants).
3. Stir in the heavy cream or half-and-half. Bring the sauce to a gentle simmer.

Step 4: Combine and Serve

1. Add the charred Chicken Tikka pieces to the Masala Sauce. Simmer for 5-10 minutes to allow the chicken to absorb the sauce’s flavors.
2. Taste and adjust salt, adding more sugar if needed to balance the acidity of the tomatoes.
3. Serve hot, garnished with fresh cilantro, alongside basmati rice and naan bread.