Kashmiri Chicken Tikka Masala Recipe

Murgh Tikka Masala Kashmiri Style
Chicken in Tomato Cream Sauce
Submitted By: Taz

Ingredients:

2 lbs Boneless/Skinless Chicken Thighs (Murgh) - cut into 1½-2 inch pieces

Marinade:
¾ Cup Plain Yogurt (Dahi)
½ inch piece Fresh Ginger (Adrak) - grated into paste
4 cloves Fresh Garlic (Leh-sun) - grated into paste 
1½ Tbs Ghee
1½ tsp Red Chile Powder (Lal Mirchi)
1 tsp Turmeric Powder (Haldi)
1 tsp Garam Masala
½ tsp Fresh Ground Black Pepper (Kali Mirch)
⅛ tsp Saffron (Kesar)
Juice of 1 Lemon (Nimbu Ras)
Kosher Salt (Namak) to taste

Masala (Gravy):
1 Large Onion (Pyaz) - puréed
4 cloves Fresh Garlic (Leh-sun) - puréed
½ inch piece Fresh Ginger (Adrak) - puréed
5 Roma Tomatoes (Tamatar) - seeded and puréed
½ Cup Heavy Cream (Malai)
2 tsp Ghee
2 tsp Garam Masala
1 tsp Red Chile Powder (Lal Mirchi) - or to taste
1 tsp Turmeric Powder (Haldi)
Kosher Salt (Namak) to taste

Preparation:
  1. In a large nonreactive bowl, mix all of the marinade ingredients until thoroughly combined - Fold in chicken pieces making sure the chicken is well coated - Cover and chill in refrigerator for a minimum 30 minutes (over night for better results)
  2. Once chicken has marinated for desired time, preheat oven to 325°F
  3. Transfer chicken and marinade into a oven safe baking dish and bake (uncovered) in the top third of the oven for 15-20 minutes (chicken should be cooked apx ¾ done)
  4. Heat a large skillet, kadahi, wok, or pot over medium heat - Purée onion, garlic, and ginger together in a blender or food processor while pan is heating - Once pan is hot, add the onion, garlic, and ginger purée (do not clean the work bowl) - Sauté until liquid is reduced by half and paste achieves a blond color
  5. Purée the tomatoes in the same blender or food processor work bowl as the onions and add to the pan - Sauté until the liquid is reduced by at least half
  6. While reducing the liquid from the tomatoes, place a small frying pan over low heat (as low as possible) and add the ghee and the dry spices (excluding salt) - Sauté for apx 5 minutes stirring occasionally being sure not to burn or scorch the spices
  7. Add sautéed spices and salt to taste (apx 1 ½ tsp) to the pan and thoroughly combine
  8. Add the baked chicken and marinade to the pan and mix to combine - Bring to a simmer and allow to cook for 10 minutes (adjust heat as necessary to maintain a simmer)
  9. Add cream and thoroughly combine - Cover and continue to simmer (stirring occasionally) for an additional 5-10 minutes until cooked through and gravy has thickened to desired consistency
  10. Adjust seasoning with additional salt, garam masala, and red chile powder to taste
  11. Serve hot garnished with a little chopped fresh coriander if desired along with chapatti, naan and/or basmati rice, with raita or plain yogurt and chutney(s) of choice
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