Makes: 5 Portions
Prep Time: 20 Mins + 24 Hr Marinating
Cook time: 40 Mins
Things you need:
Chicken Tikka Marinade
700g Chicken Thigh (Boneless, Skinless) cut into bite size pieces
1 Tsp (3g) Salt
1 Tsp (3g) Ground Cumin
1 Tbsp (7g) Ground Coriander
1 Tsp (3g) Garam Masala
1 Tsp (3g) Kashmiri Chilli Powder
1 Tsp (3g) Red Chilli Powder
1 Tsp (3g) Turmeric Powder
1 Heaped Tsp Garlic Paste
1 Heaped Tsp Ginger Paste
1 Tsp (3g) Mustard Powder
1 Tsp (3g) Kasoori Methi (Fenugreek Leaf)
50g or 2 Heaped Tbsp of Greek yoghurt
Half a lemon squeezed
1 Tbsp Oil (7g) of your choice. I used Extra Virgin
Masala Sauce
1 Large Onion finely diced
500g Fresh Ripe Tomatoes Pureed
4-5 Tbsp Ghee
Salt to taste
1 Heaped Tbsp (8g) Ginger paste
1 Heaped Tbsp (8g) Garlic paste
1 Tsp (3g) Kashmiri Chilli Powder
1 Tsp (3g) Ground cumin powder
1 Tbsp (2g) Kasoori Methi
1 Tbsp (7g) Ground coriander
1 Tbsp (6g) white sugar
1.5 Tbsp (9g) Garam Masala
150 ml whipping/double cream
2 cups water
Steps
Combine all the Tikka ingredients together as per video and mix thoroughly. Then cover and marinate ideally for 24 hrs. You can do 6 hours at a pinch but go longer trust me.
To make the masala sauce saute the onions in ghee with the salt for 15 mins on medium to low heat until dark golden brown as per the video. Then add the ginger and garlic puree on a low heat. This will deglaze the bottom of the pan. Mix for 30 seconds and then add the spices and the sugar. Mix for 1 min and then add your pureed tomatoes. Mix this all through add 2 cups of water, stir bring up to the boil and then simmer for 25 mins or until thickened as per the video.
Once the sauce has thickened then blitz it all up in a blender to get it nice and smooth. Pour this back into your pan (add water to blender to get it all out) and add your whipping cream. Now we are going to let this simmer for 10-15 mins to thicken as per the video. It will bubble so don't have the heat too aggressive. Once its thickened as per the video, taste and adjust all your seasonings here. You may need to add salt, sugar or more spice depending on how you like it. Turn off the heat. Set aside.
Meanwhile cook your tikka as per the video on skewers. Or you can cook it in a pan or air fryer. You just want some charring on the chicken and cook it for 8-10 mins. Brushing with ghee helps this. Once done add to the sauce. Simmer for 2 mins. Then it's all done.
Add a sprinkle of chopped cilantro and serve with naan and or rice and a cold beer!
Tips
The masala sauce can be made a couple days in advance. Just add a little water or cream if its to thick.
You can even cook off the tikka the day before.
Use less chilli if you don't want it to spicy.
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