Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 4 tbsp (60ml) plain yogurt, full-fat
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (15ml) ginger-garlic paste (equal parts grated ginger and minced garlic)
  • 1 tsp (5ml) garam masala
  • 1 tsp (5ml) ground cumin
  • 1/2 tsp (2.5ml) turmeric powder
  • 1/4 tsp (1.25ml) chili powder (or to taste)
  • 1 tsp (5ml) salt
  • 2 tbsp (30ml) vegetable oil, for cooking
  • 2 tbsp (30ml) vegetable oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, grated
  • 1 tsp (5ml) ground cumin
  • 1 tsp (5ml) ground coriander
  • 1/2 tsp (2.5ml) turmeric powder
  • 1/4 tsp (1.25ml) chili powder (or to taste)
  • 1 (14 oz/400g) can crushed tomatoes
  • 1/2 cup (120ml) tomato paste
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) chopped fresh cilantro, for garnish
  • Salt to taste
  • 1 tbsp (15g) butter (optional, for extra richness)

Instructions:

  1. In a large bowl, combine all the chicken tikka marinade ingredients. Mix well, ensuring the chicken is fully coated. Cover and marinate for at least 30 minutes (or up to overnight in the fridge).
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (work in batches if necessary) and cook until browned on all sides and cooked through. Set aside.
  3. In the same skillet, add vegetable oil and heat over medium heat. Add the chopped onion and cook until softened and translucent. Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
  4. Add the ground cumin, ground coriander, turmeric powder, and chili powder to the skillet. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the spices.
  5. Add the crushed tomatoes and tomato paste to the skillet. Stir well to combine. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
  6. Stir in the heavy cream. Reduce heat to low and simmer for another 5 minutes, stirring occasionally.
  7. Add the cooked chicken to the sauce. Stir gently to coat the chicken evenly. Simmer for another 5-10 minutes to allow the flavours to meld.
  8. Taste and adjust seasoning with salt as needed.
  9. Garnish with fresh cilantro. Serve hot. Optionally, stir in a knob of butter for extra richness before serving.