For the tendy chicken

  • 3/4 cup plain yogurt
  • Chicken thigh
  • U4 cup tomato juice,droned from the diced tomatoes used in the sauce later
  • 2 cloves minced garlic
  • 2 tbsp roughly grated fresh ginger
  • U2 tsp salt
  • U2 tsp coarsely ground black pepper
  • 2 tsp tandoorimasala,or 1tbsp chili powder
  • tsp pinch chili flakes,or 112 crushed chili paste
  • 1tsp paprika
  • 1tsp garam masala


  • 1tbsp smoked  paprika
  • 1tsp yellow curry  powder
  • 1tbsp garam masala
  • 1/2 tsp  ground coriander seed
  • 1tsp cumin
  • 1tsp turmeric
  • 1/2 tsp cloves
  • 1/2 tsp  ground cardamom
  • 2 tbsp  peanut oil, or other  vegetable oil
  • 2 medium sized onions,  diced
  • 2 cloves  minced garlic
  • 28 ounce can diced tomatoes
  • 1cup chicken stock
  • 1tbsp honey
  • 1/2 cup whipping cream,  optional or add 3/4 cup yogurt

  1. Trim the chicken  pieces  of any excess visible  fat. If using  chicken breasts curt them  into  2 or three  pieces. Thighs, i usually leave  whole. The chicken  will  be cut into  smaller  pieces  later  anyway.
  • Mix all of the ingredients in the marinade together and add the chicken. You
  • can do this  in a large  ziploc  bag or in a covered  glass  bowl. Make sure all of the chicken  pieces  are well  coated and leave to marinate in the fridge for
  • anywhere from  a couple  of hours to overnight.
  • Do not scrape  off the marinade before  cooking it on a gas grill, a hot cast iron grill  pan, or on a rack about 6 inches from  your broiler.
  • The chicken  should  get good  char marks  on the grill  or grill  pan or a speckle  of char under the broiler.  My chicken  thighs took about  20 minutes under  the
  • Chicken Tikka Masala – a curry classic the easy way.                                                                                                                                          

broiler, turning once. Set the cooked chicken aside to rest for a few minutes and cut into bite sized pieces before adding it to the Tikka Masala sauce.

Mix together the smoked paprika, yellow curry powder. garam masala. coriander seed, cumin, turmeric, cloves and cardamom. Set aside to add later.

In a small dutch oven, heat the oil over medium heat. Add the onions and garlic and cook until the onions soften and just begin to turn golden.

Add the spices you mixed earlier and let them heat up for a minute or so as you toss them with the cooked onions.

Add the diced tomatoes, chicken stock and honey.

Simmer slowly for 20 minutes before adding the chicken pieces and simmering for an additionallO minutes. If using cream or yogurt in the sauce, add it with the chicken as well.

Serve over plain steamed rice or with warm naan.


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