Ingredients

Check off ingredients as you go

Serves 6

• 6 boneless chicken thighs or chicken cutlets

For the marinade

• 250ml (1 cup) non-dairy cream (soy or rice)
• 1 small can tomato paste (135g/about 5oz)
• 1cm (½ inch) piece fresh ginger, minced
• 1 garlic clove, minced

For the sauce

• 1 onion, chopped
• 1cm (½ inch) piece fresh ginger, minced
• 1 can crushed tomatoes (400g/14oz)
• Juice of ½ lemon or lime
• 2 tablespoons neutral oil
• ½ bunch fresh cilantro
• 2 teaspoons garam masala
• 1 tablespoon ground coriander
• 2 teaspoons turmeric
• 1 teaspoon ground cumin

If you change the number of serving, consider adjusting cooking times!

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Marinating the chicken tikka masala

1. In a glass dish with slightly high sides (or a mixing bowl), combine the non-dairy cream, 1cm (½ inch) minced ginger, minced garlic clove, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, and 1 teaspoon ground coriander.
2. Cut the chicken into 4-5cm (1½-2 inch) pieces and add to the marinade. Refrigerate for at least 30 minutes, ideally several hours.

Cooking the chicken tikka masala

3. In a large skillet, brown the chopped onion in the 2 tablespoons neutral oil for about 10 minutes.

4. Add the ginger, then the chicken with its marinade. Cook for 15 minutes, stirring regularly.

5. Add the can of crushed tomatoes with 1 small glass of water, 1 teaspoon garam masala, 1 teaspoon turmeric, 1 teaspoon cumin, and 1 teaspoon ground coriander. Simmer covered over low heat for about 20 minutes.

Serve with naans or fragrant basmati rice.

Tips

You can replace the soy or rice cream with homemade cashew cream.

If you’re planning an Indian dinner party, I’ve gathered all my Indian recipes in my article organizing a Bollywood Party