Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken Tikka Masala by Panning The Globe

Chicken Tikka Masala


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Lisa
  • Total Time: 1 hour 40 mins
  • Yield: 6 1x

Description

Boneless chicken is marinated, grilled, and then finished in a luscious spicy creamy tomato sauce.


Ingredients

Units Scale
  • 2 pounds boneless, skinless chicken thighs

For The Marinade

  • 1 cup plain whole milk yogurt (Greek is fine)
  • 8-10 large garlic cloves, flattened and peeled (see here for how to flatten & peel garlic)
  • 2 tablespoons olive oil
  • 2 tablespoons lime or lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper

For The Sauce

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large white onion, halved and thinly sliced
  • 5 large garlic cloves, crushed in a garlic press
  • 2 tablespoons finely minced or grated ginger root
  • 1 tablespoon ground coriander
  • 2 teaspoons cumin powder
  • 2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 3 cups tomato puree from a 28 ounce can (I recommend Organic or San Marzano for best flavor)
  • 1 cup water
  • 3/4 cup half and half (you can use heavy cream if you want to splurge)
  • 1/3 cup fresh lemon juice
  • Salt and fresh ground pepper, to taste
  • 1 bunch chopped cilantro (about 1 cup)

Instructions

  1. Mix all the marinade ingredients in a large bowl. Add the chicken and toss to coat. Cover bowl with plastic wrap and set aside in the fridge for 1 hour or up to 8 hours.
  2. Preheat your grill to high heat. Shake off excess marinade from the chicken and grill it for 5 minutes per side. Don't worry if it isn't fully cooked. It will continue to cook in the sauce. Let chicken rest for 10 minutes and then cut it into bite-sized cubes.
  3. To make the sauce, measure out all the spices into a small bowl: coriander, cumin, paprika, chili powder, salt and cayenne pepper. Heat butter and oil in a heavy kettle or dutch oven over medium heat until hot. Add onions, ginger and sliced garlic. Cook, stirring frequently, for 5 minutes or so, until onions are tender and starting to brown. Add the spices and cook, stirring, for about 30 seconds, until fragrant. Add tomatoes puree and water. Bring to a boil. Lower to a gentle simmer and cook for 10 minutes, uncovered. Add half & half, lemon juice, chicken cubes and half the cilantro. Simmer gently for 6-8 minutes, until the chicken is cooked through. Adjust the seasoning with salt and pepper. Stir in the rest of the cilantro. Serve with steamed basmati rice or naan.
  • Prep Time: 1 hour
  • Cook Time: 40 mins
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian