Chicken Tikka Masala with Basmati
Yogurt-marinated chicken thighs seared until charred at the edges, simmered in a silky tomato-cream sauce with ginger, garlic and warm spices, served over basmati rice.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
Searing the marinated chicken gives the dish its smoky, tandoor-like edge, and the ginger, garlic and tomato paste build a rich sauce for a rich, balanced sauce. Check that your garam masala and chili powder are plain spice blends with no extra additives. Leftovers keep for four days and taste even better the next day.
Method
-
Stir the chicken with the yogurt, 1 tsp garam masala, the cumin, turmeric, smoked paprika, 1 tsp of the salt and the lemon juice. Cover and marinate for at least , or up to overnight in the fridge.
-
Heat 1 tbsp of the ghee in a large skillet over medium-high heat. Lift the chicken from the marinade, letting the excess drip off, and sear in two batches for per side until browned and charred in spots. It does not need to cook through. Set aside.
-
Lower the heat to medium and melt the remaining 2 tbsp ghee in the same skillet. Cook the garlic and ginger for until fragrant, then stir in the tomato paste and chili powder and cook for .
-
Add the crushed tomatoes and the remaining 1/2 tsp salt and simmer for , stirring occasionally, until the sauce thickens and darkens.
-
Stir in the cream, honey and remaining 1 tsp garam masala. Return the chicken and any juices to the pan and simmer gently for until the chicken is cooked through and the sauce is glossy. Add a splash of water if it gets too thick.
-
Taste and adjust the salt. Serve over basmati rice, scattered with cilantro.
Tap a number to check off a step. Tap a green time to start a timer.
