How To Make Chicken Tikka Masala

By Hari Ghotra · 75 min

Ingredients

Instructions

1. Blend the marinade spices (salt, chilli powder, crushed coriander seeds, ginger, garlic, Greek yoghurt, fenugreek, lime juice and 2 tbsp mustard oil) and coat the chicken, plus the optional pepper, onion and tomato, for at least 30 minutes.
2. Heat 1 tbsp oil in a pan and add the cassia bark, cardamom, bay leaves, cloves and 1 tsp cumin seeds.
3. Once fragrant, add the large onion and cook gently for about 20 minutes until golden brown.
4. Add salt to taste, then stir in the turmeric, minced ginger and minced garlic.
5. Crush the 2 tsp cumin seeds and 2 tsp coriander seeds, then stir them into the pan with the chilli powder. Add a splash of water so the spices don't burn.
6. Blend the fresh tomatoes into a purée.
7. Grind the cashew nuts to a powder and stir them into the tomato purée to make a paste.
8. Add the nut and tomato paste to the sauce with a little water and cook for 10 minutes, adding more water to loosen if needed.
9. Spread the marinated chicken (and vegetables, if using) on an oven tray, pour the mustard oil over them and cook at 180°C for about 15-25 minutes, until the chicken is slightly charred at the edges.
10. Add the cooked chicken (and vegetables) to the sauce, stir and simmer for 5-10 minutes.
11. Stir in the dried fenugreek leaf and a little cream, then take off the heat. Scatter over the chopped coriander to serve.

Summarized from Hari Ghotra's video. Watch it for the details.

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