Creamy Tomato Curry Chicken — Chicken Tikka Masala
A globally loved curry of broiler-charred yogurt-marinated chicken folded into a smoky tomato-cream gravy, finished with crushed fenugreek leaves.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk yogurt with ginger-garlic paste, 2 tsp chilli powder, 0.75 tsp cumin, coriander, 1 tsp garam masala, 0.75 tsp salt, and lemon juice. Coat chicken pieces and rest 20 minutes. Finely chop onion. Measure tomato puree, tomato paste, cream, sugar, kasuri methi, and remaining spices.
Char
Preheat broiler to high. Brush sheet pan with 1 tbsp oil. Arrange marinated chicken in single layer. Broil 4 inches from heat 10–12 minutes, turning once, until deeply charred and internal temperature reaches 155°F. Set aside.
Saute
Heat remaining 2 tbsp oil and butter in a skillet over medium heat. Add onion, cook 5–6 minutes stirring until soft and lightly golden. Add tomato puree, tomato paste, 1 tsp chilli powder, and 0.75 tsp cumin.
Simmer 1
Reduce heat to medium-low, simmer 7–8 minutes stirring until oil beads at edges and sauce darkens. Stir in cream, sugar, and 0.75 tsp salt. Simmer 2 minutes on low until sauce coats a spoon.
Simmer 2
Add charred chicken with pan juices to sauce. Simmer 4–5 minutes on low until internal temperature reaches 165°F and sauce clings to meat. Remove from heat. Stir in remaining 1 tsp garam masala and crushed kasuri methi.
Plate
Transfer to serving bowls, garnish with fresh coriander. Serve with basmati rice or garlic naan, mango pickle, and roasted papad.
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