Ingredients:

  • 2.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 cup (240ml) plain yogurt
  • 1.5 tablespoons (22.5ml) lemon juice
  • 1 tablespoon (15ml) grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) cayenne pepper (or chili powder, adjust to taste)
  • 1 teaspoon (5ml) salt, or to taste
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 tablespoons (30ml) vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) grated ginger
  • 1 teaspoon (5ml) garam masala
  • 1 teaspoon (5ml) ground cumin
  • 1/2 teaspoon (2.5ml) turmeric powder
  • 1/2 teaspoon (2.5ml) paprika
  • 1 (14.5 oz / 411g) can crushed tomatoes
  • 1 (14.5 oz / 411g) can tomato sauce
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (30ml) tomato paste
  • 1 teaspoon (5ml) sugar
  • 1 teaspoon (5ml) salt, or to taste
  • 1/4 cup (60ml) chopped fresh cilantro, for garnish

Instructions:

  1. In a large bowl, combine all marinade ingredients. Add chicken, tossing to coat evenly. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Preheat oven to 400°F (200°C). Thread the marinated chicken onto skewers or arrange evenly on a baking sheet lined with parchment paper.
  3. Grill or bake the chicken for 15-20 minutes, or until cooked through and lightly charred. Ensure the internal temperature reaches 165°F (74°C).
  4. While the chicken is cooking, heat oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened and translucent, about 5-7 minutes. Add garlic and ginger and cook for another minute until fragrant.
  5. Stir in garam masala, cumin, turmeric, and paprika. Cook for 30 seconds, stirring constantly, until fragrant. Add crushed tomatoes, tomato sauce, tomato paste, and sugar. Bring to a simmer.
  6. Reduce heat and simmer the sauce, uncovered, for 15-20 minutes, stirring occasionally, until slightly thickened.
  7. Add the cooked chicken to the sauce. Stir to coat the chicken evenly.
  8. Stir in heavy cream and salt. Cook for another 5 minutes, or until heated through. Garnish with fresh cilantro and serve hot Chicken Tikka Masala.