Chicken Tikka Masala

For the Chicken:

  • 1 cup plain whole milk yogurt
  • 3 T Ginger-Garlic paste
  • 1 t kosher salt
  • 1 t ground turmeric
  • 1 t garam masala
  • 1 t ground cumin
  • 1 t ground coriander
  • 1/2 t fresh ground black pepper
  • 2 pounds boneless skinless chicken breasts, cut into 2” pieces

For the Sauce:

  • 2 t olive oil
  • 3 T butter
  • 1 medium yellow onion, finely chopped
  • 1/3 cup Ginger-Garlic Paste *see below
  • 2 T tomato paste
  • 2 t paprika
  • 1 1/4 t garam masala
  • 1 1/4 t ground cumin
  • 1 3/4 t ground coriander
  • 1 T dried fenugreek leaves
  • 1 (14 ounce) can crushed tomatoes 
  • 1 1/4 cups heavy cream
  • 1 t kosher salt
  • 1/2 t fresh ground black pepper
  • 1 t sugar

Ginger-Garlic Paste:

  • 1/2 cup cloves garlic
  • 1/2 cup fresh ginger, peeled and cut into ½” slices
  • 1/4 cup olive oil

Make the paste by processing the garlic, ginger, and oil in a mini-food processor or with a mortar and pestle until it forms a semi-smooth paste. 

For the chicken marinade, whisk together the yogurt, ginger-garlic paste, salt and spices. Add the chicken and mix until evenly coated.  Cover and marinate in the refrigerator at least 1 hour or overnight.

Preheat the broiler and set an oven rack in the top position.  Line a baking sheet with aluminum foil and set a wire rack on top. Spray the rack with cooking spray. Place chicken on the prepared rack, spooning the marinade left in the bowl over the chicken.  Broil for about 10 minutes or so until browned on top. There is no need to flip the chicken.

To make the sauce, melt oil and butter in a large pan on medium heat.  Add the onions and the ⅓ cup of Ginger-Garlic paste. Stir for about 5-7 minutes.  Do not brown. Add the spices (except for the fenugreek) and cook 2 minutes more. Add crushed tomatoes, tomato paste, heavy cream, salt, sugar, pepper and 1 cup water. Bring to a boil, then turn down to a low simmer until thickened, about 10 minutes. Add the broiled chicken and fenugreek. Cook sauce with chicken for another ten minutes on a simmer to make sure the chicken is cooked through.