Chicken Tikka Masala

For the Chicken

• 700 g boneless chicken thigh, cut into cubes (about 3 cm)

For the marinade

• ½ cup full-fat yogurt
• 1 tablespoon ginger-garlic paste
• ¼ teaspoon turmeric
• ½ teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon Kashmiri chilli powder
• 1 teaspoon garam masala
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• ½ teaspoon salt
• 1 tablespoon oil
• 1 tablespoon lemon juice

For the sauce

• 3–4 tablespoons oil
• 1 cinnamon stick (about 2 cm)
• 3 cloves
• 4 green cardamom pods
• 200 g onion, finely chopped
• 500 g fresh tomatoes
• 1 tablespoon ginger-garlic paste
• 15 cashews
• ½ teaspoon Kashmiri chilli powder
• 1 tablespoon ground coriander
• 2 teaspoons garam masala
• 1½ teaspoons cumin
• ¾ teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon kasuri methi
• 1–1½ cups hot water
• 100 ml cream
• 2 tablespoons fresh coriander leaves, chopped

1. Cut the chicken into cubes of about 3 cm.

2. For the marinade, in a bowl, mix all the marinade ingredients into the yogurt.
3. Add the chicken and mix well. Let it marinate for at least 30 minutes or ideally overnight.
4. Bake the chicken in a preheated oven at 200°C for about 20 minutes.

5. To prepare the sauce, heat the oil and add the whole spices (cinnamon, cloves, cardamom). Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for 1 minute.
6. Lower the heat and add the powdered spices (chilli, coriander, cumin, garam masala). Stir quickly, being careful not to burn them. If needed, add 1 tablespoon of water.
7. Add the tomatoes and cook over medium-high heat until the mixture thickens and becomes rich. Add the hot water, bring to a boil, then cover and simmer for 10–15 minutes until thick and the tomatoes are fully softened. For a smoother texture, let the sauce cool slightly and blend it.
8. Add the cashew cream to the thick sauce. Mix well and cook for 5 minutes. To prepare the cashew cream, grind the cashews and blend them with a little water until smooth, or alternatively blend them with 3 tablespoons of cream.
9. Add sugar if needed. Add the baked chicken and crushed kasuri methi to the sauce. Cook for 3–4 minutes until the chicken is tender. Taste and adjust with salt and sugar if necessary.