Chicken Tikka Masala (چکن ٹِکا مسالا) — Creamy Indian Tomato Curry with Charred Chicken

• 700 gboneless skinless chicken thighs (cut into 3 cm pieces)
• 200 gplain full-fat yogurt
• 15 mllemon juice
• 18 ggarlic (finely grated)
• 15 gfresh ginger (finely grated)
• 6 gkashmiri chili powder (for color and mild heat)
• 2 tspground cumin
• 2 tspground coriander
• 1 tspgaram masala
• 1 tspground turmeric
• 10 gfine sea salt
• 15 mlneutral oil (for brushing the chicken)
• 30 gunsalted butter
• 180 gyellow onion (finely chopped)
• 400 gtomato puree (passata or blended canned tomatoes)
• 30 gtomato paste
• 8 gbrown sugar (balances tomato acidity)
• 180 mlheavy cream
• 120 mlwater (to adjust consistency)
• 1 tspdried fenugreek leaves (crushed between fingers)
• 10 gfresh cilantro (chopped)

Instructions

1. 1

   Make the marinade by mixing yogurt, lemon juice, grated garlic and ginger, chili powder, cumin, coriander, garam masala, turmeric, and salt in a bowl until smooth. Add the chicken pieces and coat thoroughly, then cover and refrigerate for 60 minutes so the spices penetrate and the yogurt tenderizes the meat.

2. 2

   Heat the oven broiler/grill to high and line a tray with foil, placing a rack on top if you have one for better charring. Thread chicken onto skewers or spread on the rack, brush with 15 ml oil, and broil 10–14 minutes, turning once, until charred at the edges and cooked through to 74°C.

3. 3

   Start the masala sauce by melting butter with 15 ml oil in a wide pan over medium heat. Add the chopped onion and cook 8–10 minutes until deeply softened and lightly golden, because this sweetness is what makes the final sauce taste restaurant-style.

4. 4

   Stir in minced garlic and ginger and cook for 60–90 seconds until fragrant, keeping the heat moderate so they do not scorch. Add cumin, coriander, chili powder, garam masala, and turmeric, and toast for 30 seconds to bloom the spices in the fat.

5. 5

   Add tomato puree and tomato paste and stir well, then simmer 10–12 minutes until the sauce darkens slightly and the oil begins to separate at the edges. This reduction step is essential for a rich, non-watery curry and removes the raw tomato taste.

6. 6

   Pour in 120 ml water, then reduce heat to low and stir in the cream slowly so it emulsifies without splitting. Add sugar, salt, and crushed dried fenugreek leaves, and simmer 3–4 minutes until silky and lightly thickened.

7. 7

   Add the charred chicken (and any resting juices) to the sauce and simmer 4–6 minutes so the smoky edges flavor the gravy. Turn off the heat, rest 2 minutes for the sauce to settle, then finish with chopped cilantro before serving.