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Chicken Tikka Masala

Standard · 50 min · Serves 4 · Indian

Dietary: gluten-free, nut-free

Yogurt-and-spice-marinated chicken thighs charred then simmered in a rich, silky spiced tomato and cream sauce, served with rice.

Ingredients

For 4 servings

Marinade

• 600 g chicken thigh, boneless, skinless, cut into 3 cm cubes
• 150 g greek yogurt, full-fat
• 2 clove garlic, finely grated
• 7.5 g ginger, finely grated
• 1 tbsp garam masala

Sauce

• 1 onion, finely chopped
• 2 clove garlic, finely grated
• 7.5 g ginger, finely grated
• 1 tbsp garam masala
• 1 can tomato, crushed, or passata
• 120 ml double cream, or heavy cream

To serve

• 300 g rice, basmati

Steps

Marinade

1. Stir the yogurt, garlic, ginger and garam masala together in a bowl with a teaspoon of salt. Add the chicken and turn until every piece is coated.
2. Cover and refrigerate for at least 20 minutes, and ideally 3 hours or overnight; the longer it sits, the more tender and flavorful the chicken.

Charred chicken

3. Heat a tablespoon of oil in a large non-stick skillet over high heat until it just starts to smoke. Add half the chicken in a single layer and leave it untouched for 2 minutes, until charred underneath. Turn each piece, char the other side, then tip into a bowl. It doesn't need to be cooked through; it finishes in the sauce.
4. Char the rest of the chicken the same way, adding a little more oil if the pan looks dry. Thighs stay juicy at this heat, where breast would dry out.

Sauce

5. Wipe out the pan with paper towel and lower the heat to medium-high. Add a little oil, then the onion, ginger and a pinch of salt. Cook, stirring constantly, for 5 to 7 minutes, until the ginger is golden and the onion smells sweet.
6. Turn the heat to medium, add the garlic and cook for 2 minutes, then stir in the garam masala and cook for 1 minute more, until fragrant.
7. Add the tomatoes and bring to a simmer, then cover, turn the heat to low, and simmer for 15 minutes, stirring now and then, until thick and deep red. Add a splash of water if it starts to catch.
8. Blend until completely smooth with a stick blender, or in a blender and back into the pan. Don't skip it: blending the softened onion and ginger into the tomato is what makes the sauce silky.
9. Stir in the cream, then add the chicken and any juices from its bowl. Simmer gently for about 10 minutes, until the chicken is cooked through and tender.

To serve

10. While the sauce simmers, rinse the rice in a sieve until the water runs clear, then cook it according to the packet.
11. Spoon the curry over the rice. Leftovers keep for 3 days in the fridge or 3 months in the freezer; reheat with a splash of water.

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