Ingredients
Scale
For the Chicken Marinade
- 500g chicken thighs, boneless and skinless
- 150g Greek yogurt
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Salt to taste
For the Sauce
- 2 tbsp oil (vegetable or mustard oil)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 400g canned crushed tomatoes
- 150ml double cream
- Salt and freshly ground black pepper, to taste
To Garnish
- Fresh cilantro, chopped
- Lemon wedges (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with Greek yogurt, lemon juice, minced garlic, grated ginger, garam masala, turmeric, cumin, and a pinch of salt. Mix thoroughly, ensuring every piece is well-coated. Cover and refrigerate for at least one hour, preferably overnight, to allow the flavors to infuse deeply into the meat.
- Cook the Chicken: Heat oil in a large pan over medium-high heat and add the marinated chicken pieces. Sear them until they develop a golden-brown crust on all sides but aren’t fully cooked through yet. Remove and set aside to finish cooking in the sauce.
- Prepare the Sauce: In the same pan, add finely chopped onions and cook until soft and translucent. Stir in minced garlic and grated ginger, cooking until fragrant. Add the ground spices (garam masala, turmeric, cumin), mixing well to toast them lightly and deepen their aroma. Pour in crushed tomatoes and simmer gently, allowing the flavors to meld together as the sauce thickens.
- Finish the Curry: Return the chicken to the pan, coating each piece with the sauce. Cook on low heat until the chicken is tender and cooked through. Stir in double cream, adjusting seasoning with salt and pepper as needed. Allow the curry to warm gently without boiling to keep the cream silky and smooth.
- Garnish and Serve: Remove from heat and sprinkle freshly chopped cilantro on top for a burst of herbal freshness and color contrast. Serve immediately with basmati rice, naan bread, or your choice of sides for a truly satisfying meal.
Notes
- Marinate Thoroughly: Longer marination results in more tender and flavorful chicken.
- Oven or Grill Option: For extra smoky taste, finish the chicken under the broiler or on a grill before adding to the sauce.
- Toast Your Spices: Toasting spices in the pan before adding liquids releases essential oils and maximizes flavor.
- Control Creaminess: Slowly add cream at the end and cook gently to avoid curdling.
- Use Fresh Ingredients: Fresh garlic, ginger, and cilantro dramatically elevate the overall taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 105 mg
Keywords: Chicken Tikka Masala, Indian Curry, Gordon Ramsay recipe, chicken curry, creamy tomato sauce, garam masala, Indian spices