Chef-Inspired Chicken Tikka Masala (Print Version)

# Ingredients:

→ For the Chicken Marinade

01 - 2 large boneless, skinless chicken breasts (or 4 chicken thighs)
02 - 1 cup Greek yogurt
03 - 1 tablespoon lemon juice
04 - 1 tablespoon ginger-garlic paste
05 - 1 teaspoon turmeric powder
06 - 1 teaspoon garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon chili powder (adjust to taste)
11 - 1 teaspoon salt
12 - 1 tablespoon oil

→ For the Masala Sauce

13 - 2 tablespoons butter or ghee
14 - 1 tablespoon oil
15 - 1 large onion, finely chopped
16 - 2 cloves garlic, minced
17 - 1-inch ginger, grated
18 - 1 teaspoon ground cumin
19 - 1 teaspoon ground coriander
20 - 1 teaspoon garam masala
21 - ½ teaspoon turmeric
22 - ½ teaspoon smoked paprika
23 - 1 teaspoon chili powder (adjust to taste)
24 - 2 tablespoons tomato paste
25 - 1 can (14 oz) crushed tomatoes
26 - 1 cup heavy cream or coconut milk
27 - 1 teaspoon sugar (optional, balances acidity)
28 - Salt and pepper to taste
29 - ¼ cup chopped cilantro (for garnish)
30 - 1 tablespoon lemon juice (for finishing)

# Instructions:

01 - In a large bowl, combine all the marinade ingredients: Greek yogurt, lemon juice, ginger-garlic paste, turmeric, garam masala, cumin, coriander, smoked paprika, chili powder, salt, and oil. Mix everything thoroughly until you have a smooth, uniform paste.
02 - Cut the chicken breasts or thighs into bite-sized chunks, about 1.5 inches in size. Add the chicken pieces to the marinade and mix well, ensuring each piece is fully coated. Cover the bowl with plastic wrap or transfer to a ziplock bag and refrigerate for at least 1 hour. For the best flavor development, marinate overnight.
03 - When ready to cook, heat a grill pan, heavy skillet, or broiler over medium-high heat. If using a pan, add a small amount of oil to prevent sticking. Remove the chicken from the marinade, allowing excess to drip off, and place in the hot pan. Cook for about 4-5 minutes on each side until slightly charred and fully cooked through (internal temperature of 165°F/74°C). Alternatively, you can bake the chicken in a 400°F (200°C) oven for 15-20 minutes. Once cooked, set the chicken aside while you prepare the sauce.
04 - In a deep skillet or saucepan, heat the butter or ghee along with the oil over medium heat. Once hot, add the finely chopped onions and sauté until they turn a golden brown color, about 5-7 minutes. This caramelization is key to developing the deep flavor base of the sauce.
05 - Add the minced garlic and grated ginger to the pan and sauté for another minute until fragrant. Then add all the ground spices: cumin, coriander, garam masala, turmeric, smoked paprika, and chili powder. Stir constantly for about 30 seconds to toast the spices, being careful not to burn them as this can create bitterness.
06 - Add the tomato paste to the spice mixture and cook for about 2 minutes, stirring frequently. This helps caramelize the tomato paste and enhances the depth of flavor. Then pour in the crushed tomatoes, mixing well to incorporate all the spices and aromatics.
07 - Allow the sauce to simmer over medium-low heat for about 10 minutes, stirring occasionally to prevent sticking. This helps reduce the sauce and intensify the flavors. The sauce should thicken noticeably during this time.
08 - Reduce the heat to low and slowly stir in the heavy cream or coconut milk, creating a smooth, creamy texture. If using, add the sugar to balance the acidity of the tomatoes. Season with salt and pepper to taste, adjusting according to your preference.
09 - Add the cooked chicken pieces to the sauce, stirring gently to ensure each piece is well-coated. Simmer everything together for about 5 more minutes to allow the chicken to absorb some of the sauce flavors and for the sauce to thicken slightly more.
10 - Just before serving, stir in the tablespoon of lemon juice to brighten the flavors. Garnish generously with fresh chopped cilantro. Serve hot alongside basmati rice, naan bread, or roti for a complete meal.

# Notes:

01 - For an authentic touch, use ghee instead of butter in the sauce.
02 - If ginger-garlic paste is unavailable, make your own by blending equal parts fresh ginger and garlic with a touch of oil.
03 - Coconut milk can be substituted for heavy cream for a dairy-free version with a slightly different flavor profile.
04 - The sauce can be made ahead and refrigerated for up to 3 days, or frozen for up to 3 months.

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