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1. Cut the chicken thighs into 1.5-inch pieces. Mix with the yogurt, lemon juice, ground cumin, ground coriander, ground turmeric, Kashmiri chili powder, smoked paprika, salt, half of the garlic (grated) and half of the fresh ginger (grated). Cover and marinate in the fridge for at least 30 minutes, or up to 8 hours.
1.5 lb boneless skinless chicken thighs,
0.8 cup plain whole-milk yogurt,
1 tbsp lemon juice,
2 tsp ground cumin,
2 tsp ground coriander,
1 tsp ground turmeric,
2 tsp Kashmiri chili powder,
1 tsp smoked paprika,
1.5 tsp salt,
3 clove garlic,
0.8 tbsp fresh ginger
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2. Preheat the broiler to high (about 260°C / 500°F) and line a baking sheet with foil. Arrange the chicken in a single layer and broil 6-8 minutes per side until charred in spots and cooked through. Set aside, reserving any juices.
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3. Finely chop the onions. Heat the ghee in a large deep skillet over medium heat and cook the onions, stirring often, for 15-18 minutes until deep golden brown.
3 tbsp ghee,
2 piece onions
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4. Grate the remaining garlic and ginger and stir them in for 1-2 minutes until the raw smell fades. Add the tomato paste and cook 1 minute, then add the crushed tomatoes. Simmer over medium heat for 10-12 minutes, stirring, until the sauce thickens and oil separates at the edges.
3 clove garlic,
0.8 tbsp fresh ginger,
2 tbsp tomato paste,
1 can canned crushed tomatoes
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5. Blend the sauce with an immersion blender until smooth if desired. Stir in the heavy cream and the charred chicken with its juices. Simmer gently for 8-10 minutes until the chicken is tender and the sauce is velvety, adding a splash of water if too thick.
1.5 lb boneless skinless chicken thighs,
0.5 cup heavy cream,
3 cup water
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6. Off the heat, stir in the garam masala and crush the dried fenugreek leaves between your palms into the sauce. Taste and adjust salt.
1.5 tsp salt,
1.5 tsp garam masala,
1 tbsp dried fenugreek leaves (kasuri methi)
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7. Rinse the basmati rice until the water runs clear. Combine with the water in a saucepan, bring to a boil, then cover and cook on the lowest heat for 12 minutes. Rest off the heat, covered, for 10 minutes, then fluff with a fork.
1.5 cup basmati rice,
3 cup water
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8. Serve the chicken tikka masala over the rice, garnished with fresh cilantro.
0.2 cup fresh cilantro (garnish)
