Chicken Tikka Masala

Ingredients

• 800g boneless, skinless chicken thighs, cut into 4cm cubes
• 150g (⅔ cup) full-fat plain Greek yogurt (for marinade)
• 1½ tbsp fresh lemon juice
• 1½ tsp Kashmiri chili powder
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1½ tsp fine sea salt (for marinade)
• 2 large white onions (approx 400g), roughly chopped
• 5 cloves garlic, roughly chopped
• 1 x 4cm knob fresh ginger, roughly chopped
• 2 tbsp (30ml) neutral oil
• 1 x 400g can whole peeled tomatoes, crushed by hand
• 40g raw cashews, soaked in hot water for 15 minutes and drained
• 100ml (7 tbsp) full-fat double cream
• 1 tsp sugar
• 1 tsp dried fenugreek leaves (kasuri methi)
• 2 tbsp fresh coriander, chopped

Smart Substitutions

• ↔Use boneless chicken breast instead of thighs to reduce fat by ~6g per serving, but baste more frequently to prevent drying
• ↔Replace yogurt with coconut yogurt and cream with coconut cream for a dairy-free version

How to Cook

1. 1

   Combine yogurt, lemon juice, all marinade spices, and salt in a large bowl. Add the chicken cubes and toss until every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes (or overnight for maximum flavour).

   30 min

   Overnight marination allows the lactic acid in yogurt to tenderize the chicken at a cellular level — the difference in texture is remarkable.

2. 2

   Heat a cast-iron skillet or griddle pan over the highest possible heat until smoking. Cook the marinated chicken in batches (do not crowd the pan), searing for 3–4 minutes per side until charred in spots. Set aside — do not worry about cooking through completely.

   12 min

   The char is non-negotiable. It provides the smoky, tandoor-like complexity that defines this dish. A crowded pan steams instead of sears.

3. 3

   In a large saucepan, heat oil over medium heat. Cook onions until golden brown. Add garlic and ginger and cook 2 minutes. Add crushed tomatoes. Simmer, stirring occasionally, until the sauce has reduced and thickened.

   20 min

   Reducing the tomato base fully before blending prevents a watery, acidic curry. Look for the oil to pool visibly at the edges.

4. 4

   Add the soaked and drained cashews to the tomato masala. Let cool for 5 minutes, then transfer to a blender. Blend on high for 90 seconds until completely smooth. Pass through a sieve for an ultra-smooth restaurant-finish sauce (optional).

   5 min

   Cashew paste is the secret to a rich, creamy sauce without relying entirely on cream — it also adds protein and healthy fats.

5. 5

   Return the blended sauce to the saucepan over medium-low heat. Add the seared chicken pieces with any resting juices. Stir in the cream and sugar. Simmer gently until chicken is completely cooked through. Crush dried fenugreek between your palms and stir in. Adjust salt and serve garnished with fresh coriander.

   10 min

   Rubbing kasuri methi between your palms releases the essential oils, intensifying its distinctive aroma by 3–4x.