Tender Creamy Chicken Tikka (Printable Version)
# What You'll Need:
01 -
2 teaspoons garam masala.
02 -
1 teaspoon Kashmiri chili.
03 -
1 tablespoon ginger, finely minced.
04 -
1 1/2 tablespoons garlic, chopped up.
05 -
28 ounces skinless, boneless chicken thighs.
06 -
1 cup plain yogurt.
07 -
2 tablespoons butter.
08 -
1 teaspoon salt.
09 -
2 teaspoons turmeric.
10 -
1 teaspoon ground cumin.
11 -
2 tablespoons vegetable oil.
12 -
1 teaspoon coriander powder.
13 -
1 teaspoon red chili powder.
14 -
1/4 cup water if needed.
15 -
1 teaspoon brown sugar.
16 -
14 ounces of smooth tomato puree.
17 -
4 tablespoons chopped cilantro.
18 -
1 1/2 teaspoons ground cumin.
19 -
1 teaspoon Kashmiri chili powder.
20 -
1 small onion, finely cut up.
21 -
1 1/4 cups heavy cream.
22 -
1 1/2 teaspoons garam masala.
23 -
1 teaspoon turmeric powder.
24 -
1 tablespoon ginger, grated.
25 -
1 1/2 tablespoons garlic, grated.
# Preparation Steps:
01 -
Combine yogurt with chicken and other marinade stuff. Leave it for at least 10 minutes, or let it chill overnight.
02 -
Use a big pan and heat up the oil. Brown the chicken briefly, about 3 minutes per side. Work in batches and set cooked chicken aside.
03 -
In the same pan, add butter. Sauté onions for a few minutes. Mix in garlic and ginger, followed by the powdered spices. Cook briefly. Pour in the tomato puree and chili powders. Let it gently cook for 10-15 minutes. Stir in cream and sugar, then the cooked chicken. Let everything simmer another 8-10 minutes. Add water if it's too thick.
04 -
Sprinkle on fresh cilantro. Pair it with some naan and rice before serving.
# Additional Tips:
01 -
Make sure not to overcrowd the pan so your chicken browns nicely.
02 -
If you want it lighter, switch cream with evaporated milk.
03 -
Yogurt helps soften the meat during marination.
04 -
Kashmiri chili gives it a lovely red color without too much spiciness.