Chicken tikka masala

Ingrédients

• 2 lb boneless and skinless chicken thighs (or breasts cut into bite-sized pieces)
• 3/4 cup plain yogurt
• 1 1/2 tablespoons garlic (minced )
• 1 tablespoon ginger (grated)
• 2 teaspoons garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon coriander powder
• 1/2 teaspoon ground cumin
• 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
• 3/4 teaspoon salt (or add to taste)
• 1 tablespoon oil
• 2 tablespoons cooking oil
• 2 tablespoons butter
• 1 large onion ( finely diced)
• 1 tablespoon garlic (finely minced)
• 1 tablespoon ginger (finely grated)
• 1 teaspoon red chili powder
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz tomato puree ( (tomato sauce/passata))
• 1 cup heavy (or thickened cream)
• 1-3 teaspoons brown sugar
• 1/4 cup water (if needed)
• 4 tablespoons Fresh cilantro ( or coriander to garnish)

Préparation

1. 1

   Add the cubed chicken together with all the other ingredients for the marinade into a large bowl. Mix well and leave to marinate in the refrigerator for at least 30 minutes. You can as well leave overnight.

2. 2

   Add the cooking oil to a large pan and heat until shimmering over medium-high heat.

3. 3

   Add the chicken pieces a little at a time to prevent overcrowding. Cook for 3 minutes per side until browned. Remove from heat and Set aside.

4. 4

   In the same pan, add the butter and leave to melt. Add the diced onions and saute until soft—about 3 minutes while scraping up any browned bits from the bottom of the pan.

5. 5

   Stir in the garlic and ginger and leave to cook until fragrant—about 30 seconds to one minute.

6. 6

   Reduce the heat to low, then add the chili powder, garam masala, cumin, turmeric, and coriander. Cook for a few seconds while stirring constantly.

7. 7

   Stir in the tomato puree and leave to simmer for 8 to 10 minutes, stirring intermittently until the sauce thickens and becomes deeper in color.

8. 8

   Stir in the cream and sugar, then add the chicken and its juices back into the pan and cook for another 8-10 minutes until the chicken is cooked through and the sauce is thick and bubbling. Add water to thin out the sauce, if needed. Adjust salt and sugar as desired.

9. 9

   Garnish with cilantro and serve hot!