Chicken tikka masala with garam masala

Ingredients

Check ingredients off as you prepare them.

• 600 g boneless skinless chicken thighs, cut into 3 cm pieces
• 100 g plain yogurt
• 1 tbsp lemon juice
• 1 tbsp grated fresh ginger, divided
• 4 garlic cloves, minced, divided
• 1 tsp garam masala, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mild paprika
• ½ tsp fine salt, plus more to taste
• 2 tbsp neutral cooking oil
• 1 medium onion, finely chopped
• 400 g crushed tomatoes
• 100 ml water, plus more as needed
• 80 ml heavy cream

Let’s cook,
one step at a time.

1. 01

   Marinate safely

   Mix yogurt, lemon juice, half the ginger, half the garlic, ½ tsp garam masala, cumin, paprika and salt. Coat the chicken, cover and refrigerate for 30 minutes. Keep raw poultry separate from other food and do not wash it.

2. 02

   Roast and check

   Heat the oven to 425°F (220°C). Arrange chicken in a single layer on a rimmed metal baking tray, discarding unused raw marinade. Roast approximately 18–25 minutes, turning once, until the thickest pieces reach 165°F (74°C) on a food thermometer.

3. 03

   Build the sauce

   Meanwhile, heat oil in a wide pan over medium heat. Cook onion for 8–10 minutes until soft and lightly golden. Add remaining ginger and garlic for 1 minute, then coriander and tomatoes immediately.

4. 04

   Find the texture

   Simmer the tomato mixture for 10–12 minutes until thickened. Add water and cream and stir gently. Adjust water to make a sauce that coats a spoon.

5. 05

   Combine and finish

   Fold in the fully cooked chicken and remaining ½ tsp garam masala. Simmer gently for 2–3 minutes until hot throughout, adjust salt and serve with rice or naan.