Chicken Tikka Masala is the product of Indian tandoor cooking meeting a creamy tomato-based sauce that many food historians trace to the post-independence diaspora. Chicken pieces are marinated in spiced yogurt, threaded on skewers, and charred at extreme heat in a clay tandoor oven until they develop a deep char on the exterior while remaining moist within. These charred tikka pieces are then simmered in a velvety, orange-red sauce of tomatoes, cream, butter, and an aromatic spice blend until the flavors integrate completely.
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Combine the chicken pieces with yogurt, tikka spice blend, lemon juice, salt, and oil. for at least 4 hours or overnight in the refrigerator. The yogurt proteins tenderize the meat while the spices penetrate.
the chicken on skewers over very high heat - or under the highest broiler setting - until deeply charred with black spots on the edges. The exterior should be slightly burnt. Set aside.
Heat butter and oil in a heavy pan. Add onions and cook over medium heat for 20 minutes until deeply caramelized and golden brown. Add ginger-garlic paste and for 2 minutes .
Add Kashmiri chili powder for color, then pureed tomatoes. Cook vigorously, stirring frequently, until the tomatoes reduce to a thick paste and the oil separates - about 20 minutes . The masala is ready when it looks like a dry, fragrant paste.
Add 1 cup of water and for 10 minutes . Blend the sauce until completely smooth for a restaurant-style result. Return to the pan.
Add the chicken tikka pieces and any resting juices to the sauce. for 10 minutes . Stir in heavy cream, kasuri methi (crushed between palms), and garam masala. 5 more minutes. Serve with naan or basmati rice.
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