Poulet tikka masala

Ingrédients

• 2 pounds chicken thighs (boneless and skinless, cut into 1 1/2 inch pieces)
• 1 cup plain yogurt
• 3 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 1 teaspoon salt
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon sweet paprika
• 2 tablespoons vegetable oil
• 2 tablespoons butter (unsalted)
• 2 medium onions (chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 2 teaspoons garam masala
• 2 teaspoons cumin (ground)
• 2 teaspoons ground coriander
• 1 teaspoon red chili powder
• 14 ounces tomato sauce (or passata)
• 1 teaspoon salt
• 2 tablespoons butter
• 1 cup heavy cream
• 2 tablespoons fresh cilantro (chopped)

Préparation

1. 1

   Combine all the chicken tikka ingredients together in a large bowl and mix thoroughly so that each piece of chicken is fully coated in the yogurt mixture. Cover with plastic wrap and refrigerate for at least 10 minutes to an hour.

2. 2

   Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces, and fry until browned for about 3 minutes per side. You will have to do this in batches, do not overcrowd the pan. Transfer the chicken to a plate and set aside.

3. 3

   Add the butter to the skillet and melt over medium heat. Add the onion and cook for 3 minutes until soft and aromatic. Stir in the garlic, ginger, garam masala, cumin, coriander and red chili powder. Cook for another 30 seconds until aromatic.

4. 4

   Pour in the tomato sauce and season with salt. Reduce heat to low and simmer for about 10 minutes, until sauce thickens.

5. 5

   Stir in the butter and heavy cream. Add the chicken back to the skillet and toss. Cook for another 10 minutes, until chicken is fully cooked through.

6. 6

   Garnish with cilantro and serve over basmati rice with naan.