Classic Chicken Tikka Masala

Ingredients

For the Chicken Marinade:

• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tsp Grhasti Turmeric Powder
• 1 tsp Grhasti Roasted Cumin Powder
• 1 tsp Grhasti Kashmiri Red Chili Powder
• 1 tsp salt

For the Sauce (Masala):

• 2 tbsp ghee or oil
• 1 large onion, finely chopped
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 tsp Grhasti Coriander Powder
• 1 tsp Grhasti Roasted Cumin Powder
• 1/2 tsp Grhasti Turmeric Powder
• 1 (15 oz) can tomato sauce or pureed tomatoes
• 1 cup heavy cream
• 1/2 tsp garam masala
• Fresh cilantro, for garnish
• Salt to taste

Instructions

1. Marinate the Chicken: In a large bowl, combine all marinade ingredients. Add the chicken pieces and toss to coat well. Cover and refrigerate for at least 1 hour, or up to 8 hours for best results.
2. Cook the Chicken: You can either grill, pan-fry, or bake the chicken. For pan-frying, heat a little oil in a large skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through. Set aside.
3. Start the Sauce: In the same skillet, melt the ghee or heat oil over medium heat. Add the chopped onion and cook until soft and golden, about 5-7 minutes.
4. Build the Flavor: Add the ginger and garlic and cook for another minute until fragrant. Stir in the coriander, cumin, and turmeric powder, and cook for 30 seconds until the spices are aromatic.
5. Combine and Simmer: Pour in the tomato sauce and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
6. Finish the Dish: Reduce the heat to low and stir in the heavy cream and garam masala. Add the cooked chicken back to the skillet. Simmer gently for 5 minutes to allow the flavors to meld together. Season with salt to taste.
7. Serve: Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Pro Tips

• For a smokier flavor, grill the chicken on skewers after marinating. This is the traditional "tikka" method.
• Don't rush cooking the onions. Allowing them to caramelize properly builds a deep, sweet flavor base for the sauce.
• For a richer sauce, you can add a tablespoon of cashew paste along with the tomato sauce.