#shorts Authentic Chicken Tikka Masala (Stovetop)

By Ministry of Curry · 75 min

Ingredients

Instructions

1. In a bowl, mix all the marinade ingredients, add the chicken and coat well. Cover and refrigerate for at least 4 hours, or overnight.
2. Preheat the oven to 400°F. Thread the chicken onto skewers or place on a grill rack and bake for 15 minutes, then broil for 2 to 3 minutes until the edges are charred. Alternatively, air-fry at 380°F for 10 to 15 minutes. Rest the chicken for 5 minutes.
3. In a large skillet or Dutch oven, heat the oil over medium heat. Add the onions and sauté for about 10 minutes, stirring every couple of minutes, covering after each stir to keep them moist and avoid browning.
4. Add the ginger and garlic pastes and sauté for 30 seconds. Stir in the tomatoes (or puree), turmeric, salt, chili powder and garam masala. 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, cream (or cashew blend) and fenugreek leaves. Mix well and simmer until heated through.
7. Optional smoke: set a small steel bowl on the curry. Heat the charcoal piece over an open flame with tongs until red-hot, place it in the bowl, drizzle with ghee, and immediately cover the pan. Leave for 5 minutes, then discard the charcoal and stir.
8. Sprinkle with chopped cilantro and serve hot with naan, paratha or steamed basmati rice.

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

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