Casserole Chicken Tikka Masala

Chicken Tikka Masala is a beloved and renowned Indian dish that has won hearts and palates worldwide. This recipe presents a simplified version of the classic, making it accessible for busy weeknights or whenever the craving for this flavorful delight strikes. In this casserole-style preparation, you’ll experience all the authentic flavors of chicken tikka masala, but with the convenience of cooking it in just one pan. It’s a dish that embodies the rich heritage of Indian cuisine, and yet it’s incredibly easy to prepare.

Cooking Time: 3 hours

Serving Size: 4 persons 

INGREDIENTS:

For the Chicken Tikka:

• Eight bone-in chicken thighs
• 1 tablespoon lime zest

For the Marinade:

• Ginger, minced
• Ten cloves of garlic, minced
• Yogurt, as needed
• A pinch of chili powder
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon garam masala
• 1 teaspoon turmeric
• 1 small chili

For the Sauce:

• 1 ½ tablespoons butter
• 1 large onion, coarsely diced
• 1 tablespoon cumin seeds
• 1 tablespoon mustard seeds
• ½ teaspoon crushed fenugreek
• ½ teaspoon paprika
• 3 cardamom pods
• 1 large slice of cinnamon
• 1 tablespoon tomato purée
• 40g chopped almonds
• 1 teaspoon vinegar
• Milk, as needed
• Passata, as needed

INSTRUCTIONS:

1. Prepare the Chicken: Remove the skin from the chicken thighs and make 2 to 3 shallow cuts in each thigh.
2. Marinate the Chicken: In a plastic container, place the chicken pieces and add lime juice and salt. Mix well. Allow the chicken to marinate while you prepare the seasoning.
3. Create the Marinade Paste: Grind ginger and garlic in a small spice grinder to create a paste, adding a drop of water if needed. Reserve a quarter of this paste for later use. To the remaining paste in the grinder, add the components for the marinade and grind into a fine paste.
4. Marinate the Chicken: Pour the marinade paste over the chicken in the container and let it marinate for at least 4 hours.
5. Prepare the Sauce: Heat two tablespoons of ghee in a large, deep pan over medium heat. Cook the diced onions over medium heat for about 20 minutes until they begin to brown. Add the spices and the reserved ginger and garlic paste, then cook for an additional 5 minutes. Stir in tomato purée, chopped almonds, and vinegar. Heat briefly. Add passata and then refill the container with water to the top. Set the pan over medium heat and simmer for 2-3 hours until a rich sauce develops.
6. Char the Chicken: Preheat the grill to its highest setting. Take a piece of chicken and arrange it on a large baking sheet, cut-side up. Grill for 10-15 minutes until the chicken chars and turns blackened. Remove from the oven.
7. Combine Chicken and Sauce: Reheat the sauce, then add the reserved marinade and curry sauce to the chicken. Cook until the chicken is thoroughly cooked. Allow the curry to rest for a few minutes.
8. Serve: Garnish the dish with cilantro and almonds, then serve and savor the delightful flavors of your homemade Chicken Tikka Masala.

TIPS:

• Marination Time: To infuse the chicken with maximum flavor, allow it to marinate for a minimum of 4 hours, or overnight if possible.
• Spice Level: Adjust the level of heat in your chicken tikka masala by adding more or fewer chili peppers, according to your taste preference.
• Charred Chicken: To achieve that signature charred flavor of chicken tikka, finish the chicken under the grill or broiler for a few minutes.
• Sauce Thickness: Simmer the sauce for 2-3 hours to develop its depth of flavor and achieve the desired thickness.

Now, you can enjoy the rich and aromatic flavors of Chicken Tikka Masala in the comfort of your home. This recipe brings the essence of Indian cuisine to your kitchen, offering a delicious and satisfying meal for you and your loved ones.