Chicken Tikka Masala

Two threads that meet late: marinated char on one side, makhani sauce on the other.

Serves

Active40 min

Total4 hr 40

VesselsLARGE SKILLET + BOWL + SHEET PAN

Units

A proper marinade and a real makhani sauce, the tikka masala worth planning dinner around.

Adapted from Chicken Tikka Masala by Nagi Maehashi · RecipeTin Eats.

+ lemon, ginger, garlic, kashmiri chili in the marinade: brighter and hotter than the quick version
+ 4 hour marinade: the yogurt has time to actually tenderize the chicken
+ broiler char instead of a pan sear: real blackened edges, closer to tandoor heat
+ onion and ginger cooked into the base: a rounder, savory makhani instead of a straight tomato cream sauce
+ kasuri methi stirred in at the end: the dried fenugreek note makhani is known for

set a large skillet over medium heat, heat the broiler for the chicken

1 lb chicken thighs

· boneless, skinless, cut into 2 in pieces

1/2 cup plain yogurt

· whole milk

1/2 tbsp lemon juice

1 tbsp ginger

· grated

5 cloves garlic

· minced

1 tsp garam masala

1/2 tbsp kashmiri chili powder

· or paprika + cayenne

marinate chicken

4 hr · or overnight

SHEET PAN · BROILER

char under the broiler

8 min · flip once, shake off excess, discard marinade

4 1/2 tbsp butter

1 large yellow onion

· finely diced

2 tbsp ginger

· reserved for the sauce, grated

soften onion + ginger

6 min · medium, in butter

1 can (15 oz) crushed tomatoes

3/8 cup heavy cream

build makhani sauce

12 min · simmer until thick

add chicken + simmer

10 min · until sauce clings

1 tbsp kasuri methi

· dried fenugreek leaves, crushed

finish + serve

stir in kasuri methi, serve with rice or warm naan

BOWL

LARGE SKILLET

set a large skillet over medium heat, heat the broiler for the chicken. Ingredients are rows; steps merge columns left to right.
1/2 cup plain yogurt, whole milk
1 lb chicken thighs, boneless, skinless, cut into 2 in pieces	marinate chicken, 4 hr · or overnight	sheet pan · broiler: char under the broiler, 8 min · flip once, shake off excess, discard marinade	add chicken + simmer, 10 min · until sauce clings	finish + serve, stir in kasuri methi, serve with rice or warm naan
1/2 tbsp lemon juice
1 tbsp ginger, grated
5 cloves garlic, minced
1 tsp garam masala
1/2 tbsp kashmiri chili powder, or paprika + cayenne
4 1/2 tbsp butter	soften onion + ginger, 6 min · medium, in butter	build makhani sauce, 12 min · simmer until thick
1 large yellow onion, finely diced
2 tbsp ginger, reserved for the sauce, grated
1 can (15 oz) crushed tomatoes
3/8 cup heavy cream
1 tbsp kasuri methi, dried fenugreek leaves, crushed