📝 About This Recipe
Experience the crown jewel of South Asian fusion, featuring succulent charred chicken pieces bathed in a luscious, tomato-based cream sauce. This recipe balances the smoky aroma of traditional tandoori grilling with a rich, aromatic gravy infused with garam masala and fenugreek. It is a celebratory dish that perfectly captures the vibrant spirit and deep spice profiles of Halal Punjabi-style cooking.
🥗 Ingredients
The Chicken Marinade
- 2 lbs Boneless Chicken Thighs (cut into 1-inch bite-sized pieces)
- 1/2 cup Greek Yogurt (full fat, plain)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color and mild heat)
- 1 teaspoon Garam Masala
The Masala Sauce
- 3 tablespoons Ghee or Vegetable Oil (Halal certified)
- 1 large Yellow Onion (finely diced)
- 1.5 cups Tomato Puree (canned or blended fresh tomatoes)
- 1/2 cup Heavy Cream (at room temperature)
- 1/2 teaspoon Ground Turmeric
- 1 teaspoon Ground Cumin (toasted)
- 1 teaspoon Ground Coriander
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Honey or Sugar (to balance the acidity)
For Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1 inch Ginger (cut into thin julienne strips)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, and garam masala. Add the chicken pieces and toss until thoroughly coated. Cover and refrigerate for at least 1 hour, though overnight is best for maximum tenderness.
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2
Preheat your oven to 450°F (230°C) or set your broiler to high. Line a baking sheet with foil and place a wire rack on top.
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3
Thread the chicken onto skewers or lay them directly on the wire rack. Roast for 15-20 minutes, or until the chicken is cooked through and has charred, blackened edges. This char provides the essential 'smoky' flavor.
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4
While the chicken is roasting, heat the ghee in a large heavy-bottomed pan or Dutch oven over medium heat.
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5
Add the diced onions and sauté for 8-10 minutes. You want them to be golden brown and soft, not just translucent.
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6
Stir in the remaining ginger-garlic paste and sauté for 1 minute until fragrant. Add the turmeric, cumin, and coriander, stirring constantly for 30 seconds to toast the spices without burning them.
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7
Pour in the tomato puree and a pinch of salt. Reduce heat to medium-low, cover, and simmer for 10-15 minutes until the sauce thickens and the oil starts to separate from the edges.
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8
Add the roasted chicken pieces (and any juices from the tray) into the simmering sauce. Stir to coat.
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9
Slowly pour in the heavy cream and add the honey. Stir gently to create that iconic orange, velvety gravy. Simmer for another 5 minutes.
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10
Add the crushed Kasuri Methi (dried fenugreek) and stir. This is the secret ingredient that provides the restaurant-quality aroma.
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11
Taste and adjust seasoning with salt or an extra dash of garam masala if desired.
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12
Garnish with fresh cilantro and ginger juliennes before serving hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts for a juicier result that won't dry out during the double-cooking process. Don't skip the Kasuri Methi; it provides a floral, nutty aroma that defines authentic Tikka Masala. If your sauce is too thick, thin it out with a splash of water or chicken stock until it reaches your desired consistency. For an extra smoky flavor, use the 'dhungar' method: place a hot piece of charcoal in a small bowl inside the pot, drizzle with ghee, and cover for 2 minutes. Ensure your cream is at room temperature before adding it to prevent curdling in the hot tomato sauce.
🍽️ Serving Suggestions
Serve alongside warm, buttery Garlic Naan to scoop up the rich gravy. Pair with fragrant Basmati Rice or Jeera (cumin) Rice for a complete meal. A side of cooling Cucumber Raita helps balance the warmth of the spices. Freshly sliced red onions with a squeeze of lime and a pinch of salt make a perfect crunchy accompaniment. Serve with a chilled Mango Lassi to complement the creamy texture of the curry.