Ingredients:

  • 700 g (1.5 lbs) Boneless, skinless chicken thighs, trimmed and cubed
  • 120 g (1/2 cup) Plain full-fat Greek yogurt (or full-fat coconut yogurt)
  • 2 Tbsp Ginger paste (divided for marinade and sauce)
  • 2 Tbsp Garlic paste (divided for marinade and sauce)
  • 1 Tbsp Fresh lemon juice
  • 1 tsp Salt (for marinade)
  • 1 tsp Kashmiri chilli powder (or sweet paprika + a pinch of cayenne)
  • 1 tsp Garam Masala powder
  • ½ tsp Turmeric powder
  • 2 Tbsp Ghee or refined coconut oil
  • 1 large Yellow onion, finely diced
  • 1 small Bay leaf
  • 2 Green cardamom pods, lightly crushed
  • 1 Tbsp Tomato purée (paste)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Paprika (smoked or sweet)
  • ¼ tsp Cayenne pepper (optional)
  • 400 g (14.5 oz can) Crushed tomatoes
  • 120 ml (½ cup) Chicken or vegetable stock (low sodium)
  • 400 ml (13.5 oz can) Full-fat coconut milk (thick cream part)
  • 1 Tbsp Brown sugar or jaggery
  • 1 tsp Salt (for sauce)
  • 1 tsp Dried Fenugreek leaves (Kasuri Methi), gently crushed
  • 2 Tbsp Fresh coriander (cilantro), chopped (for garnish)

Instructions:

  1. Combine Marinade: In a large bowl, mix the yogurt, 1 Tbsp ginger paste, 1 Tbsp garlic paste, lemon juice, salt, Kashmiri chilli powder, garam masala powder, and turmeric until well combined. Toss the cubed chicken thighs thoroughly in the marinade. Cover and refrigerate for a minimum of 2 hours, or ideally overnight.
  2. Cook the Tikka Chicken: Preheat your oven broiler/grill or a heavy cast-iron grill pan to high heat. Arrange the marinated chicken in a single layer on a prepared baking sheet or thread onto skewers. Discard excess marinade. Broil/grill the chicken 6-8 inches from the heat source for 8-12 minutes, turning once, until beautifully charred around the edges and cooked through (165°F / 74°C). Keep the cooked chicken warm and set aside.
  3. Sauté Aromatics: Heat the ghee or refined coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion, bay leaf, and cardamom pods. Sauté until the onions are soft and translucent (about 6–8 minutes).
  4. Bloom Spices: Add the remaining 1 Tbsp ginger and 1 Tbsp garlic pastes; cook for 1 minute until fragrant. Stir in the tomato purée and cook for another 2 minutes until it darkens slightly. Reduce the heat to low. Add the ground cumin, coriander, paprika, and cayenne (if using). Toast the spices for 30–45 seconds, stirring constantly, until highly aromatic.
  5. Simmer Sauce: Pour in the crushed tomatoes and the stock. Bring the mixture to a gentle simmer, scraping up any browned bits. Cook for 10–15 minutes, allowing the sauce to thicken slightly.
  6. Introduce Creaminess: Stir in the full-fat coconut milk, brown sugar, and salt. Stir in the crushed Kasuri Methi. Taste and adjust seasonings (more salt or sugar if needed).
  7. Combine and Rest: Gently fold the charred chicken pieces into the finished sauce. Simmer uncovered for 5–10 minutes (do not boil) to allow the chicken to absorb the sauce flavours. Remove from heat, cover, and let the masala rest for 5 minutes before serving. Garnish heavily with fresh coriander.