Ingredients:

  • 1.5 lbs (680 g) Chicken Breast (boneless, skinless), cut into 1-inch cubes
  • ½ cup (120 ml) Plain Greek Yoghurt (full fat)
  • 1 Tbsp (15 ml) Fresh Ginger, grated or finely minced (for marinade)
  • 1 Tbsp (15 ml) Garlic, grated or finely minced (for marinade)
  • 1 Tbsp (15 ml) Lemon Juice
  • 1 tsp Garam Masala (for marinade)
  • ½ tsp Turmeric Powder
  • 1 tsp Kashmiri Chili Powder or Paprika (for color/mild heat)
  • ½ tsp Salt (plus more for seasoning)
  • 2 Tbsp (30 g) Unsalted Butter or Ghee (divided)
  • 1 Tbsp (15 ml) Vegetable Oil or Rapeseed Oil
  • 1 large Yellow Onion, finely diced
  • 2 cloves Garlic, minced (for sauce)
  • 1 tsp Fresh Ginger, grated or finely minced (for sauce)
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Sweet Paprika
  • 1 (14.5 oz) can (400 g) Crushed Tomatoes
  • ½ cup (120 ml) Chicken Stock (low sodium)
  • 1 Tbsp (15 ml) Tomato Purée (paste)
  • 1 tsp Granulated Sugar
  • 1 tsp Dried Fenugreek Leaves (Kasoori Methi)
  • ½ cup (120 ml) Heavy Cream (Double Cream)
  • 2 Tbsp Fresh Coriander (Cilantro), chopped, for garnish

Instructions:

  1. Marinate the Chicken: In a large bowl, combine the cubed chicken, Greek yoghurt, grated ginger/garlic (marinade portion), lemon juice, salt, and all Tikka spices (Garam Masala, Turmeric, Chili Powder). Mix thoroughly until every piece is coated.
  2. Chill: Cover the bowl and refrigerate for a minimum of 30 minutes, or ideally 4 hours up to overnight.
  3. Sear the Chicken: Heat 1 tablespoon of butter/ghee and the vegetable oil in a large skillet over high heat. Remove the chicken pieces from the marinade (leaving excess marinade behind). Add the chicken to the hot pan in a single layer, working in batches if necessary.
  4. Brown: Cook the chicken for 3–4 minutes per side until deeply browned and slightly charred. The chicken does not need to be fully cooked through yet. Set the seared chicken aside.
  5. Sauté Aromatics: Reduce the heat to medium in a heavy-bottomed pot or Dutch oven. Melt the remaining 1 tablespoon of butter/ghee. Add the diced onion and cook slowly for 8–10 minutes until soft and translucent.
  6. Add Ginger and Garlic: Add the minced garlic and grated ginger (sauce portion) to the pot. Cook for 1 minute until fragrant.
  7. Toast the Spices: Stir in the Cumin, Coriander, Paprika, and Tomato Purée (paste). Cook for 2–3 minutes, stirring constantly, to 'bloom' the spices.
  8. Simmer the Base: Pour in the crushed tomatoes and chicken stock. Add the sugar, salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook, uncovered, for 15 minutes, allowing the sauce to thicken slightly.
  9. Combine: Stir the seared chicken pieces and any accumulated juices back into the sauce. Simmer for 5–7 minutes, ensuring the chicken is cooked through (internal temperature 165°F/74°C).
  10. Enrich: Remove the pot from the heat. Stir in the heavy cream and the dried fenugreek leaves (kasoori methi), crushing the leaves between your palms before adding.
  11. Rest and Serve: Allow the Tikka Masala to rest for 10 minutes before serving. Garnish generously with fresh coriander.