Entree: United Kingdom – Glasgow, Scotland – Chicken Tikka Masala

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1 1/2 lb (680 g) boneless skin-on or skinless chicken thighs, cut into 1 1/2-inch (4 cm) pieces
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 g) ginger-garlic paste or minced fresh ginger and garlic combined
- 1 1/2 tsp (6 g) ground cumin
- 1 1/2 tsp (6 g) ground coriander
- 1 tsp (2 g) paprika or mild chili powder
- 1/2 tsp (1 g) turmeric
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 large onion (about 240 g), finely chopped
- 1 1/2 cups (360 ml) tomato purée or strained canned tomatoes
- 1/2 cup (120 ml) low-sodium chicken stock or water
- 1 tsp (2 g) garam masala
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed
- 1 tsp (4 g) sugar (optional)
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish

Instructions

1. In a bowl combine yogurt, lemon juice, 1 tbsp (15 ml) oil, 1 tbsp (15 g) ginger-garlic paste, cumin, coriander, paprika, turmeric and 1/2 tsp (3 g) salt. Add chicken, toss to coat, cover and refrigerate at least 1 hour or overnight.
2. Preheat broiler or oven to high (or heat a grill). Thread chicken on skewers or spread on a baking sheet; broil/grill until edges are charred and chicken is nearly cooked through, about 6–8 minutes per side depending on heat. Alternatively sear pieces in 1 tbsp (15 ml) oil in a hot skillet until browned and mostly cooked.
3. In a large skillet heat butter and remaining 1 tbsp (15 ml) oil over medium heat. Add chopped onion and sauté until soft and golden, about 8–10 minutes. Add remaining 1 tbsp (15 g) ginger-garlic paste and cook 1 minute.
4. Stir in tomato purée and chicken stock; bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 10–12 minutes. Taste and add sugar if acidity is sharp.
5. Add garam masala, crushed fenugreek and cream; stir to combine. Add grilled chicken pieces into the sauce and simmer gently 8–10 minutes until chicken is cooked through and flavors meld.
6. Adjust salt, finish with chopped cilantro and an extra splash of cream if desired. Serve hot with rice or naan.