← THE COLLECTIONRECIPE 026Chicken tikka masala.EVERYDAY /CHICKEN & FISH0264 servings17 ingredients5 actionsCheck off ingredients and actionsBefore you beginAllow at least 30 minutes to marinate chicken in the refrigerator. Cut chicken into 3 cm pieces.0 / 5 ACTIONS COMPLETECheck an action to complete its ingredients and earlier steps.Swipe sideways to follow the flow →Reset checksBoneless chicken thighs, cubed600 g···Plain yogurt100 g···Lemon juice1 tbsp···Garam masala1 tsp···Neutral oil1 tbsp···Neutral oil1 tbsp···Onion, diced1···Garlic, minced3 cloves···Ginger, grated1 tbsp···Garam masala1 tsp···Ground cumin1 tsp···Paprika1 tsp···Crushed tomatoes400 g···Water100 ml···Fine salt½ tsp···Heavy cream100 ml···Cilantro, chopped2 tbsp···MarinateMix chicken, yogurt, lemon juice and garam masala. Refrigerate for 30 minutes to 8 hours.SearHeat oil in a skillet. Lift chicken from marinade and brown in batches for 6–8 minutes. Discard remaining raw marinade.Cook aromaticsHeat oil in a saucepan. Cook onion 8 minutes; add garlic, ginger and spices, stirring for 1 minute.Simmer sauceAdd tomatoes, water and salt. Simmer 12 minutes until thickened.Finish cookingAdd seared chicken and cream to sauce. Simmer gently 10–12 minutes until chicken reaches 74°C / 165°F. Scatter cilantro over the top.INGREDIENT DETAILS×