Skip to main content

Tikka Masala

Ingredients Chicken Thigh Skinless Boneless

Marinade

    30g Mustard Oil 30g Kashmiri Chilli Powder 30g Ginger Garlic Paste 15g Coriander Powder 5g Cumin Powder 3g Turmeric Powder 3g Kasoori Methi 3g Amchur Powder 3g Black Salt 5g Garam Masala 12g Kosher Salt 200g Hang Yoghurt 15ml Indian Lemon Juice or 45% Lime 35% Lemon and 20% white/yellow Grapefruit juice

    Step by Step

      Mix the chicken with the garlic ginger paste, salt and lemon juice and let it marinade for 30 minutes. Drain the juices released by the chicken. Mix the reamining ingredients for the marinade in a large mixing bowl. Add the chicken to the bowl and mix thoroughly. Cover the bowl with cling film and let the chicken marinade in the fridge for a minimum of 4 hours, ideally overnight. Remove the chicken from the bowl and skewer it. Grill the chicken over charcoal until cooked and light charred around the edges. Add the cooked chicken to the Butter Chicken Sauce.

      Makhni Sauce

      Ingredients

        30g Ghee

        5g Cumin Seeds

        400g Bombay Onions / Shallots, sliced

        20g Peeled Garlic, chopped

        20g Peeled Ginger, chopped

        5g Green Bird's Eye Chilli, chopped

        30g Kashmiri Chilli Powder

        15g Coriander Powder

        3g Turmeric Powder

        5pcs Whole Kashmiri Chilli

        12pcs Green Cardamom

        1000g Fresh Chopped San Marzano Tomatoes -

        50g Roasted Cashew Nuts

        50g Coriander Stems, roughly chopped

        3g Khoya

        To Taste Salt

        100g Double Cream

        80g Salted Butter

        3g Kasoori Methi

        Step by Step

          Heat the oil and add the cumin seeds, fry them until they crackle. Add the garlic, ginger, green chilli and the sliced onion. Lower to a medium heat and cook the onion mix until it starts going translucent. Add the rest of the ingredients except the butter, kasoori methi, double cream and honey. Cook the mixture on a low heat until the tomatoes are completely soft. Aproximately 30-40min. Add the butter, cream, honey and kasoori methi and blend everything in a vitamix until smooth. Add the grilled chicken to the sauce and adjust seasoning with salt and kasoori methi as needed