Chicken Tikka Masala

🛒 Ingredients

• Chicken breast, boneless, skinless 600 g · 654 kcal
• Plain Yogurt, full-fat 150 g · 91 kcal
• Lemon juice 15 g · 4 kcal
• Ginger paste 20 g · 16 kcal
• Garlic paste 20 g · 30 kcal
• Garam Masala 10 g · 35 kcal
• Turmeric powder 3 g · 11 kcal
• Chili powder (Kashmiri) 3 g · 10 kcal
• Cumin powder 3 g · 11 kcal
• Coriander powder 3 g · 9 kcal
• Ghee or vegetable oil 30 g · 270 kcal
• Onion, medium 150 g · 60 kcal
• Tomato puree (Passata) 400 g · 80 kcal
• Canned crushed tomatoes 200 g · 40 kcal
• Cashew nuts 20 g · 111 kcal
• Water 100 g · 0 kcal
• Heavy cream (35% fat) 100 g · 340 kcal
• Fenugreek leaves (Kasuri Methi), dried 2 g · 1 kcal
• Green chili, small 5 g · 2 kcal
• Coriander leaves, fresh 10 g · 2 kcal

👨‍🍳 Instructions

1. Cut chicken into bite-sized pieces; in a bowl, combine chicken with yogurt, lemon juice, half of the ginger and garlic pastes, and all marinade spices (Garam Masala, turmeric, chili, cumin, coriander powder). Mix well and marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator.
2. Preheat a grill pan or oven to medium-high heat. Cook the marinated chicken pieces until lightly charred and cooked through, about 5-7 minutes per side. Set aside.
3. For the sauce, heat ghee or oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
4. Add the remaining ginger and garlic pastes, green chili, and Garam Masala. Cook for 1-2 minutes until fragrant.
5. Stir in tomato puree, crushed tomatoes, cashew nuts, and water. Bring to a simmer, then reduce heat and cook, covered, for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
6. Remove the sauce from heat and carefully blend it with an immersion blender until smooth. Alternatively, let it cool slightly and blend in batches in a regular blender, then return to the pot.
7. Return the pot to low heat. Stir in the heavy cream and a pinch of sugar to balance the flavors. Add the cooked chicken pieces and simmer for another 5-10 minutes, allowing the chicken to absorb the sauce's flavors.
8. Stir in the dried fenugreek leaves (Kasuri Methi). Taste and adjust seasoning as needed, then garnish with fresh coriander leaves before serving hot with rice or naan.