Entree: India – Northern India – Traditional Tandoori Chicken Tikka with Masala Gravy

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 35 min

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) boneless chicken thighs, cut into bite-sized pieces
- 1 cup (240 ml) plain yogurt
- 2 tbsp (30 g) ginger-garlic paste
- 1 tbsp (15 ml) lemon juice
- 1 1/2 tsp (6 g) garam masala (divided)
- 1 tsp (4 g) ground cumin
- 1 tsp (2 g) red chili powder or paprika for milder heat
- 1/2 tsp (1 g) turmeric
- 1 1/2 tsp (9 g) salt, divided
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 g) ghee or butter
- 1 large onion (240 g), grated or finely chopped
- 1 1/4 cups (300 g) tomato purée
- 1/2 cup (120 ml) chicken stock
- 1/4 cup (60 ml) plain yogurt (for sauce) or 1/4 cup (60 ml) cream for richer finish
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed
- 1/4 cup (15 g) chopped cilantro for garnish

Instructions

1. In a bowl mix 1 cup (240 ml) yogurt, ginger-garlic paste, lemon juice, 1 tsp (3 g) garam masala, cumin, chili powder, turmeric and 1 tsp (6 g) salt. Add chicken, mix well, cover and refrigerate at least 4 hours or overnight.
2. Roast marinated chicken in a preheated 450°F (230°C) oven on a rack or under a broiler until charred at edges and cooked through, about 12–15 minutes, turning once. Alternatively cook on a hot grill.
3. In a heavy skillet heat ghee or butter over medium heat. Add onion and cook slowly until deeply caramelized, about 15 minutes. Add tomato purée and stock, simmer 10 minutes until thickened.
4. Whisk in remaining 1/4 cup (60 ml) yogurt or cream and remaining 1/2 tsp (3 g) garam masala; simmer 2–3 minutes. Add crushed fenugreek and remaining salt to taste.
5. Add roasted chicken pieces to the gravy and simmer gently 6–8 minutes for flavors to marry. Garnish with chopped cilantro and serve with naan or pilau rice.