Chicken Tikka

Ingredients

• •2 lbs Chicken thighs
• •1.5 lbs Chicken breast
• •1 cup Yogurt
• •1 tsp Salt
• •4 tbsp Tikka masala paste
• •2 tbsp Garam masala
• •0.5 teaspoon Black pepper
• •1 tsp Turmeric
• •1 cup Heavy cream
• •0.5 tsp Pepper
• •1 tsp Cumin
• •1 cup Tomato puree
• •2 tbsp Vegetable oil
• •1 tbsp Paprika
• •3 cloves Garlic
• •2 medium Onion
• •1 cup Chicken broth
• •2 inches Ginger
• •2 pieces Lemon
• •2 tablespoons Butter

Instructions

1. 1

   Cut 2 lb chicken breast or thighs into large chunks (2-inch pieces). Make shallow cuts in the meat to help marinade penetrate deeper.

   💡 The incisions allow marinade to reach the center of each piece for maximum flavor.

2. 2

   Make the marinade: blend 1 cup plain yogurt with 3 tbsp tikka masala paste, 4 minced garlic cloves, 2 tbsp grated ginger, 1 tsp each cumin, coriander, and garam masala.

   💡 Yogurt tenderizes the chicken while the spices build complex flavor layers.

3. 3

   Toss chicken in marinade until evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight. The longer it marinates, the more tender and flavorful.

   💡 Overnight marination is ideal - the acids in yogurt need time to break down proteins.

4. 4

   When ready to cook, heat a large oven-safe skillet or grill pan over high heat. Add 2 tbsp oil and sear chicken in batches until charred on all sides.

   💡 High heat creates the characteristic char marks - dont move the chicken while searing.

5. 5

   Add remaining tikka paste (2 tbsp) and cook for 2 minutes to bloom the spices. Add 1 cup tomato puree and 1/2 cup cream. Stir to combine.

   💡 Blooming the spices in the pan releases their oils and deepens flavor.

6. 6

   Simmer for 10-15 minutes until sauce thickens and chicken is cooked through (internal temp 165F). Stir occasionally to prevent scorching.

   💡 Low and slow allows flavors to meld while the chicken finishes cooking gently.

7. 7

   Finish with a tablespoon of butter and a splash of cream. Serve with naan bread, lemon wedges, and mint chutney. Garnish with fresh cilantro.

   💡 The final butter and cream enrich the sauce to restaurant-quality richness.