Chicken Tikka Masala from Scratch

Ingredients

• 700 g boneless chicken thighs, cut into 5 cm pieces
• 150 g Greek yoghurt
• 1 tbsp lemon juice
• 2 tsp garam masala (divided)
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 tsp kashmiri chilli powder
• 3 tbsp ghee or vegetable oil
• 2 large onions, finely sliced
• 6 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 400 g crushed tomatoes
• 150 ml double cream
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp fresh coriander leaves

Instructions

1. 1

   Mix yoghurt, lemon juice, 1 tsp garam masala, cumin, turmeric, and chilli powder. Toss chicken pieces in the marinade and refrigerate for at least 2 hours.

2. 2

   Thread chicken onto skewers and grill under a hot broiler or over a charcoal grill for 8–10 minutes, turning halfway, until charred in spots. Set aside.

3. 3

   Heat ghee in a large heavy pan over medium heat. Cook sliced onions for 20–25 minutes, stirring frequently, until deep golden — this is the foundation of the sauce.

4. 4

   Add garlic and ginger, cook for 2 minutes. Add the remaining garam masala and cook, stirring, for 1 minute until fragrant.

5. 5

   Pour in crushed tomatoes and cook for 10 minutes until the sauce has reduced and thickened and the fat starts to separate.

6. 6

   Lower the heat, stir in cream and sugar. Simmer for 5 minutes. Use a stick blender to partially blend for a smoother sauce, if desired.

7. 7

   Add the grilled chicken pieces to the sauce. Simmer for 5 minutes to allow the chicken to absorb the flavours. Season with salt.

8. 8

   Garnish with coriander and serve with warm naan and basmati rice.