Chicken Tikka Masala

Yogurt-marinated chicken in a fragrant, creamy spiced tomato sauce.

Ingredients

• 1 1/2 lb (700 g) boneless chicken thighs, cubed
• 1 cup (240 ml) plain yogurt
• 2 tablespoons garam masala
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2-inch piece ginger, grated
• 4 cloves garlic, minced
• 2 tablespoons ghee or oil
• 1 onion, finely diced
• 1 can (14 oz/400 g) crushed tomatoes
• 1 cup (240 ml) heavy cream
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• Sea salt to taste
• Fresh cilantro and cooked basmati rice, to serve

Directions

1. Mix the yogurt with half the garam masala, the cumin, paprika, half the ginger and garlic, and a pinch of salt. Coat the chicken and marinate at least 1 hour.
2. Sear the marinated chicken in a hot pan until charred at the edges; set aside (it need not be fully cooked).
3. In the same pan, soften the onion in the ghee, then add the remaining ginger, garlic, turmeric, chili powder and remaining garam masala. Cook until fragrant.
4. Stir in the tomatoes and simmer 10 minutes until thickened and darkened.
5. Return the chicken, pour in the cream, and simmer gently 15 minutes until the chicken is cooked and the sauce is rich.
6. Season, scatter with cilantro, and serve with basmati rice.

Notes

Adapted from Gordon Ramsay’s chicken tikka masala.