Ingredients:

  • lbs Boneless, skinless chicken breast or thighs, cut into 1-inch cubes
  • /2 cup Plain full-fat yoghurt (not Greek)
  • tablespoon Lemon Juice, freshly squeezed
  • tablespoon Ginger-Garlic Paste
  • teaspoon Garam Masala (for marinade)
  • /2 teaspoon Turmeric Powder (for marinade)
  • teaspoon Kashmiri Chilli Powder (for marinade)
  • /2 teaspoon Salt (for marinade)
  • tablespoons Vegetable or Canola Oil
  • tablespoons Unsalted Butter
  • medium Yellow Onion, finely chopped
  • tablespoon Ginger-Garlic Paste (for sauce)
  • (14.5 oz) can Tomato Purée (Passata)
  • cup Water or Chicken Stock
  • teaspoon Garam Masala (for sauce)
  • teaspoon Ground Cumin
  • teaspoon Ground Coriander
  • /2 teaspoon Turmeric Powder (for sauce)
  • teaspoon Kashmiri Chilli Powder (for sauce)
  • Salt & Black Pepper to taste
  • /2 cup Heavy Cream (Double Cream)
  • teaspoon Sugar (or Maple Syrup)
  • teaspoon Kasuri Methi (Dried Fenugreek Leaves), crushed
  • Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Marinate the Chicken: Combine all 'Tikka Marinade' ingredients (chicken, yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, chili powder, salt) with the cubed chicken in a bowl. Mix thoroughly, cover, and refrigerate for at least 2 hours (preferably 4-12 hours).
  2. Cook the Tikka: Preheat your broiler/grill to high. Spread marinated chicken in a single layer on a foil-lined baking tray. Broil for 8–12 minutes, turning halfway, until cooked through and slightly charred at the edges. Set aside.
  3. Build the Aromatic Base: In a large, heavy-bottomed skillet or Dutch oven, melt the butter with the oil over medium heat. Add the chopped onion and sauté gently until softened and translucent (about 8 minutes).
  4. Bloom the Aromatics & Spices: Add the sauce ginger-garlic paste and cook for 1 minute until fragrant. Stir in all 'Masala Spice Blend' ingredients (Garam Masala, Cumin, Coriander, Turmeric, Chili Powder) and cook for 30 seconds until fragrant.
  5. Develop the Sauce: Pour in the tomato purée and cook, stirring frequently, for 5 minutes until the sauce darkens slightly. Add the water/stock, bring to a gentle simmer, scraping up any browned bits from the bottom.
  6. Simmer & Adjust: Reduce heat to low, cover partially, and cook for 15 minutes to deepen the flavour. If a smoother sauce is desired, use an immersion blender to blend the sauce until smooth.
  7. Finish the Masala: Stir in the heavy cream, sugar, and the crushed Kasuri Methi. Taste and adjust salt and pepper. Allow it to simmer gently for 5 minutes—do not boil once the cream is added.
  8. Combine & Rest: Gently fold the cooked charred chicken pieces into the sauce. Cook for a final 5 minutes to ensure the chicken is heated through and coated completely.
  9. Serve: Garnish generously with fresh coriander and serve hot with Basmati rice or Naan bread.