Ingredients
For the chicken tikka
- 1 kg chicken pieces (breast or thigh, diced)
- 200 g plain yogurt
- 3 tablespoons ginger-garlic paste (divided)
- 1 teaspoon masala salt
- 1 teaspoon red chili powder
- 1 teaspoon on
For the Masala sauce
- 2 ways onions (finely chopped)
- 400 g crushed tomatoes
- 100 ml heavy cream
- 50 g butter
- 1 teaspoon dried fenugreek (Kasuri Methi)
Sets
- A few strands fresh cilantro (chopped)
Instructions
- 1
In a large bowl, combine the chicken with the yogurt, 2 tablespoons of ginger-garlic paste, garam masala, red chili powder, and salt. Cover and marinate in the refrigerator for at least 2 hours, ideally overnight.
- 2
Preheat your oven to broil or a grill pan. Thread the chicken pieces onto skewers or arrange them on a baking sheet. Grill or pan-fry until lightly charred and cooked through. Set aside.
- 3
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onions and sauté until golden brown and translucent. Add the remaining tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.
- 4
Add the chopped tomatoes and a pinch of salt, then simmer over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil rises to the surface.
- 5
Add the cooked chicken tikka to the sauce. Stir in the crème fraîche and dried fenugreek (kasuri methi), which you have rubbed between your palms to release its aroma. Simmer gently for 5 to 10 minutes to allow the flavors to blend.
- 6
Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped fresh cilantro, accompanied by basmati rice or naan bread.
