A POPULAR DISH FOR any lover OF SOUTH ASIAN FOOD, THIS CHICKEN TIKKA RECIPE IS especially crafted WITH AUTHENTIC ELEMENTS AND BOLD FLAVORS.

Serves: 6 - 8

Cook Time: 30 - 45 minutes

INGREDIENTS:

• 2 tbsp oil (vegetable or extra virgin olive oil, your choice!)

• 1 large finely chopped onion

• 1 cinnamon stick

• 1 bay leaf

• 4 cardamons

• 1 ½ tbsp garlic paste mix (refer to my garlic paste recipe below!)

• 1 ½ tbsp ginger paste mix (refer to my ginger paste recipe below!)

• 1 tsp ground cumin

• 1 tsp turmeric powder

• 1 tsp red chili powder (adjust per your spice tolerance)

• 2 tsp tomato paste

• 1 medium diced tomato

• 2 tsp salt (adjust per your taste)

• 2 - 3 pounds of boneless and skinless chicken thighs cut into bite-sized pieces

• 1 ¼ cups of heavy cream 

• ½ tsp sugar 

• ¼ cup water  (as needed) 

• 2 tbsp cilantro  (finely chopped to garnish)
  

INSTRUCTIONS:

⋄ Step 1:

Using a large pan, add 2 tablespoons of oil and add 1 large finely chopped onion over medium heat. Mix and cook until onions become translucent. Once translucent, reduce heat to low-medium.

⋄ Step 2:

Add in 1 cinnamon stick, 1 bay leaf, and 4 cardamons to the pan. Slowly integrate your 1 ½ tablespoons of garlic paste and 1 ½ tablespoons of ginger paste into the pan, stir for a few minutes (or until mix is fragrant) to ensure ingredients are well incorporated.

⋄ Step 3:

Sprinkle in your spices; 1 teaspoon of ground cumin, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder (adjust per your spice tolerance). Gently mix the spices allowing them to thoroughly blend together.

⋄Step 4:

Stir in your 2 teaspoons of tomato paste. Toss in the 1 medium diced tomato, and sprinkle in 2 teaspoons of salt (adjust per your taste).

⋄ Step 5:

Take your 2 - 3 pounds of bite-sized boneless and skinless chicken thighs and slowly toss into the pan. Gently mix everything in the pan for 1 minute. Cover and let your curry simmer for about 10 - 15 minutes, stirring occasionally. 

⋄ Step 6:

Once your curry reaches a deep, reddish brown color, swirl in 1 ¼ cups of heavy cream and a touch of ½ teaspoon of sugar into the sauce.

⋄ Step 7:

The dish is complete once the chicken is fully cooked and the curry is bubbling! If you find the consistency to be too thick, thin out the curry with water, mix for 1 minute, and turn heat off.

In our home, we garnish with finely chopped cilantro and serve with hot rice or roti.

From our kitchen to yours, Bismillah. 

How to Make Ginger Paste: 

Take 1 medium sized ginger root and ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.

How to Make Garlic Paste: 

Take 1 full head of peeled garlic and ¼ cup of water and blend until you have the consistency of a puree. Set aside and use the required amount for the recipe. Store the remainder in the fridge for future use.