Authentic Chicken Tikka Masala (Stovetop)

By Ministry of Curry · 90 min

Ingredients

Instructions

1. Combine the marinade ingredients with the chicken in a bowl, coat well, then cover and refrigerate for at least 4 hours, or overnight.
2. Thread the chicken onto skewers or set it on a grill rack. Bake at 400°F for 15 minutes, then broil for 2–3 minutes until the edges are charred. Alternatively, air-fry at 380°F for 10–15 minutes. Rest the chicken for 5 minutes.
3. Heat the oil in a large skillet or Dutch oven over medium heat. Sauté the onions for about 10 minutes, stirring every couple of minutes and covering the pan after each stir so they do not brown.
4. Add the ginger and garlic paste and sauté for 30 seconds. Stir in the tomatoes (or puree), turmeric, salt, chili powder and garam masala, then add the water, cover and cook for 15 minutes.
5. Blend the mixture into a smooth sauce with an immersion blender or in a deep bowl.
6. Return the sauce to the pan. Add the cooked chicken, the cream (or cashew blend) and the fenugreek leaves, mix well and simmer until heated through.
7. Optional smoky step: set a small steel bowl over the curry. Heat a charcoal piece with tongs over an open flame until red-hot, place it in the bowl, drizzle with the ghee, and immediately cover the pan. Let it infuse for 5 minutes, then discard the charcoal and stir the curry.
8. Sprinkle with the chopped cilantro and serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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