Chicken Tikka Masala

Method8 steps

1. 1

   Step 1: Whisk all 3 tbsp plain yogurt with the marinade-only 4 garlic cloves, 2 tsp ginger, 1 tsp garam masala, ½ tsp turmeric, ½ tsp cumin, 1 tsp coriander, 1 tsp paprika, 1 tsp chili powder, ¾ tsp salt, 1 tbsp lemon juice and 1 tbsp vegetable oil. Add all 400 g raw bite-sized chicken thigh pieces and coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 8 hours as the complete card allows.

   Minimum refrigerated chicken marination · 60 minUses 400 g chicken thighs, cut into bite-sized pieces · 3 tbsp plain yogurt · 4 cloves garlic, finely grated or minced (for marinade) · 2 tsp ginger paste (or freshly grated ginger; for marinade) · 1 tsp garam masala (for marinade) · 0.5 tsp ground turmeric (for marinade) · 0.5 tsp ground cumin (for marinade) · 1 tsp ground coriander (for marinade)

2. 2

   Step 2: Heat a drizzle of the separate searing oil in a large pan over medium-high heat. Lift the marinated chicken pieces into the pan in uncrowded batches and sear for about 4–5 minutes per batch, turning to brown both sides. Transfer all browned chicken to a plate with its juices; it may still be partly raw and must finish cooking in the sauce.

   Sear each chicken batch · 4 minUses Separate drizzle of vegetable oil for searing · All earlier marinated chicken pieces

3. 3

   Step 3: In the same pan, lower the heat to medium and melt all 2 tbsp butter. Add all 1 finely chopped brown onion and sauté for 6–8 minutes, until soft and golden.

   Soften onion until golden · 6 minUses 2 tbsp butter · 1 finely chopped brown onion

4. 4

   Step 4: Add the sauce-only 4 minced garlic cloves and 2 tsp ginger, 1 bay leaf and the 2-inch cinnamon-stick (1 piece) piece to the softened onion-and-butter pan. Sauté for another 1–2 minutes, until fragrant.

   Sauté sauce aromatics · 1 minUses All sautéed onion and butter · Sauce-only 4 minced garlic cloves · Sauce-only 2 tsp ginger · 1 bay leaf · 1 piece cinnamon stick, 2 inches long

5. 5

   Step 5: Stir all the sauce-only 1 tsp chili powder, 1 tsp garam masala, ½ tbsp ground coriander, ½ tsp cumin, ½ tsp turmeric and 1 tsp sugar into the aromatic onion pan. Stir for about 30 seconds to bloom the spices without scorching them.

   Bloom sauce spices · 1 minUses All sautéed onion, garlic, ginger, bay and cinnamon base · 1 tsp chili powder for sauce · 1 tsp garam masala for sauce · 0.5 tbsp ground coriander (for sauce) · ½ tsp ground cumin for sauce · ½ tsp ground turmeric for sauce · 1 tsp sugar

6. 6

   Step 6: Pour the complete measured ½ cup plus 2 tbsp passata and ½ cup hot water into the spiced onion base. Stir well and simmer uncovered over low-medium heat for 8–10 minutes, stirring occasionally, until thickened and slightly darker.

   Simmer tomato sauce base · 8 minUses All bloomed sauce base · ½ cup plus 2 tbsp passata, literal source measure · ½ cup hot water

7. 7

   Step 7: Stir all ¼ cup sauce heavy cream into the thickened tomato base, then return all earlier seared chicken and its plate juices. Simmer gently for 10–12 minutes, until every chicken piece is cooked through and reaches 74°C (165°F), and the sauce is velvety; continue if needed. Season with the separate sauce salt to taste.

   Finish chicken through in sauce · 10 minUses All thickened tomato sauce base · Measured ¼ cup sauce cream · All earlier seared chicken and its juices · Separate sauce salt to taste

8. 8

   Step 8: Remove and discard the bay leaf and cinnamon stick from the finished cooked curry. Divide into 3 servings, finish with chopped fresh cilantro and the optional extra cream swirl, and serve with ready steamed rice or warm naan/roti and a lemon wedge as desired. These optional accompaniments have no specified quantity.

   Uses All cooked chicken and cream sauce, with bay and cinnamon to remove · Chopped fresh cilantro to finish · Optional separate extra finishing cream · Optional ready steamed rice · Optional warm naan or roti · Optional lemon wedge