Ingredients:

  • 1.5 lbs (680 g) Chicken Breast or Thighs, cut into 1-inch cubes
  • 1/2 cup (120 ml) Plain Greek Yoghurt (full fat)
  • 1 Tbsp (15 ml) Lemon Juice, freshly squeezed
  • 1 Tbsp (15 g) Ginger Paste
  • 1 Tbsp (15 g) Garlic Paste
  • 1 tsp (5 g) Garam Masala (for marinade)
  • 1/2 tsp (2.5 g) Turmeric Powder (for marinade)
  • 1 Tbsp (5 g) Kashmiri Chilli Powder (or Paprika + Cayenne mix)
  • 1 tsp (5 g) Salt (for marinade)
  • 2 Tbsp (30 ml) Ghee (Clarified Butter) or Neutral Oil
  • 1 large (200 g) Yellow Onion, finely diced
  • 1 Tbsp (15 g) Garlic Paste (for sauce)
  • 1 Tbsp (15 g) Ginger Paste (for sauce)
  • 2 Tbsp (30 g) Tomato Paste (Purée)
  • 1 tsp (5 g) Ground Cumin
  • 1 tsp (5 g) Ground Coriander
  • 1/2 tsp (2.5 g) Turmeric Powder (for sauce)
  • 1 tsp (5 g) Kashmiri Chilli Powder (for sauce)
  • 1 (28 oz) can Diced San Marzano Tomatoes
  • 1/2 cup (120 ml) Water or Chicken Stock
  • 1 tsp (5 g) Granulated Sugar
  • Salt and Black Pepper, To taste
  • 1/2 cup (120 ml) Heavy Cream (Double Cream)
  • 1 tsp (5 g) Garam Masala (for finishing)
  • 1 Tbsp (5 g) Kasuri Methi (Dried Fenugreek Leaves)
  • Fresh Coriander (Cilantro), for garnish

Instructions:

  1. Marinate the Tikka: In the large bowl, combine the chicken cubes with all Marinade ingredients (yoghurt, lemon juice, ginger/garlic pastes, 1 tsp garam masala, 1/2 tsp turmeric, 1 Tbsp chili powder, 1 tsp salt). Mix thoroughly. Cover and refrigerate for a minimum of 60 minutes, preferably 4 hours or overnight.
  2. Cook the Chicken: Heat 1 Tbsp of ghee/oil in a heavy skillet over medium-high heat. Remove chicken from the marinade, shaking off excess yoghurt.
  3. Sear in Batches: Sear the chicken in batches (do not crowd the pan). Cook for 3-4 minutes per side until nicely charred and cooked through (internal temp 165°F / 74°C). Set all cooked chicken aside on a plate.
  4. Sauté Aromatics: In a Dutch oven, melt the remaining 1 Tbsp ghee/oil over medium heat. Add the diced onion and sauté gently for 8–10 minutes, stirring often, until soft, translucent, and slightly golden.
  5. Add Garlic, Ginger, and Tomato Paste: Stir in the second measurement of ginger and garlic pastes. Cook for 1 minute until fragrant. Add the Tomato Paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly.
  6. Bloom the Spices (The Flavour Key): Reduce heat to low. Add all the dry Masala Sauce Spices (Cumin, Coriander, 1/2 tsp Turmeric, 1 tsp Chilli Powder). Stir constantly for 30–60 seconds to release their essential oils and flavor.
  7. Simmer the Base: Pour in the canned diced tomatoes and stock/water. Add the sugar and initial salt/pepper. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld and the sauce to reduce slightly.
  8. Smooth the Sauce (Optional): If you prefer a silky restaurant-style sauce, carefully transfer the mixture to a blender or use an immersion blender to blend until completely smooth. Return the sauce to the pot.
  9. Enrich and Season: Stir in the Heavy Cream. Bring the sauce back to a very gentle simmer (do not boil aggressively once cream is added).
  10. Add Final Aromatics: Stir in the final 1 tsp of Garam Masala. Take the Kasuri Methi (Dried Fenugreek Leaves) and crush it between your palms before adding it to the sauce. Stir well.
  11. Combine: Fold the reserved cooked chicken into the sauce. Simmer gently for 5 minutes to allow the chicken to absorb the Masala flavour and heat through thoroughly.
  12. Serve: Adjust seasoning one final time. Garnish generously with fresh coriander and serve hot with naan or Basmati rice.