This iconic dish has traveled across the globe and become a beloved dish of Indian cuisine specially in Indian restaurants. Loved by local Indians, Indian diaspora, tourists and practically everyone whose tried it.
Marinating the chicken
In a bowl, whisk together the spices, yogurt, ginger, garlic paste, 1 teaspoon salt, and garam masala. Add the diced pieces of chicken and combine well; allow it to marinate for 30 minutes or overnight. To marinate longer, cover the bowl leave it in the refrigerator for up to 12 hours.
Transfer the chicken pieces on to a baking sheet and grill or HIGH for 7-8 minutes until the chicken pieces have charred a little and cooked half way though. (it will finish cooking in the sauce)
For the Tikka Masala Sauce
SKIP TO STEP 3 IF YOU GRILLED THE CHICKEN.
Heat 1 tablespoon of oil to a large sauce pan or dutch oven. Add the cumin seeds and allow it to sizzle for a few seconds. Next add the marinated chicken pieces (reserve the marinade) and saute for 8-10 minutes so the chicken browns a little, stirring as needed to cook the chicken evenly on all sides.
Remove the cooked chicken to a bowl. Reheat the pan to medium heat, no need to wipe the pan as the stuck on bits are full of flavor and will dislodge when tomato puree is added. Add another 1-2 tablespoon of oil to the pan along with the minced ginger, garlic and cook for 20-30 seconds scraping any stuck-on bits.
Keep the pot on medium to low heat. Add all the spices, fenugreek leaves and saute for another minute. Add the passata or tomato paste, the leftover marinating liquid or (juice after grilling). Season with ½ teaspoon of salt and bring it up to a boil, add up to ½ cup water if its dry or you want lots of sauce. Allow the sauce to simmer, cover and cook on low heat for 8-10 minutes.
Add the chicken back into the pan, stir the cream to combine(reserve some for garnish if desired), and bring it back to a boil. Cover and simmer for another 7-8 minutes until the chicken is throughly cooked and the tikka sauce has thickened a bit. Garnish with chopped cilantro.
Taste and adjust the salt and/or garam masala as desired. Serve with naan/chapati/ cooked basmati rice and a chopped salad.
