- 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 3/4 cup plain Greek yogurt
- 1-1/2 tablespoons minced garlic
- 3 teaspoons minced ginger
- 3 teaspoons garam masala
- 1-1/2 teaspoons turmeric
- 1-1/2 teaspoons cumin
- 1-1/2 teaspoons chili powder
- 1 teaspoon salt
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) tomato sauce
- 1/2 cup water
- 1 cup heavy cream
- Cooked basmati rice
- In a large bowl, combine the yogurt and chicken spices to create a paste.
- Add in the cut chicken thighs and stir to coat.
- Cover and refrigerate the chicken for at least 1 hour, up to 24 hours.
- Preheat oven to 500 degrees, and line a 9-by-13-inch baking pan with foil.
- Soak wooden skewers in water (if using) or use metal skewers.
- Thread the marinated chicken pieces onto the skewers until they’re filled, then prop each end of the skewer on the baking pan, so the chicken is elevated and does not touch the bottom.
- Bake the chicken in oven for 15 minutes, or until it is cooked through and browned.
- While the chicken is cooking, prepare the sauce by adding olive oil and butter to a large pan over medium-high heat.
- Add in the onion and sauté for about 3 to 5 minutes, until tender and translucent.
- Stir in garlic and ginger, along with the garam masala, cumin, turmeric, ground coriander, paprika, salt and cayenne pepper, and cook about 30 to 45 seconds, until fragrant.
- Pour in the tomato sauce and water and bring to a simmer for 3 minutes.
- Stir in the heavy cream until evenly combined.
- Add in the cooked chicken, stir and then simmer for about 3 to 5 minutes.
- Serve hot over basmati rice with naan bread.
The original recipe for this tasty tikka masala can be found here.