Chicken Tikka Masala

indianhealthyrecipes.com

Sarah Harmon

1½ lbs. (700 grams) chicken boneless (Preferably thighs, or breasts)

½ cup (120 ml) Greek yogurt (hung curd)

½ to 1 teaspoon Kashmiri red chili powder (use less for low heat)

1 teaspoon garam masala

¼ teaspoon turmeric

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon salt

1 tablespoon lemon juice

1 tablespoon kasuri methi

1 tablespoon ginger garlic paste

1 tablespoon oil (mustard oil if you have)

subheading: For the tikka masala:

3 tablespoons oil (or ghee)

1½ cups (150 grams) onions (fine chopped, 1x - 1 large or 2 medium)

1 green chilli (optional)

1 teaspoon salt

1 tablespoon ginger garlic paste

½ to 1 teaspoon Kashmiri red chili powder (use less for low heat)

2 teaspoons garam masala (adjust to taste)

1 tablespoon coriander powder

1 to 1½ teaspoon cumin powder

1 to 2 teaspoons sugar (adjust to taste)

1.1 lbs. (500 grams) fresh tomatoes (pureed or 1x - 10 oz., 1¼ cup tomato puree/ passata)

1 cup hot water (double if using cashews)

1 tablespoon kasuri methi (dried fenugreek leaves)

½ cup heavy cream/whipping cream (or 1x - ⅓ cup whole raw cashews, 30, refer notes)

subheading: For Garnish:

3 tablespoons heavy cream (or any cream)

3 tablespoons coriander leaves (fine chopped)

Directions at indianhealthyrecipes.com

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