Creamy Chicken Picnic

Chicken Tikka Masala is marinated chicken in a rich, creamy, and spicy tomato-based sauce. Here’s a comprehensive recipe combining popular elements for a delicious homemade version. Its easy to make, I have made this dish few times

For the Chicken Marinade:

• 1.5 lbs boneless, skinless chicken (thighs are recommended for juiciness, but breast works too), cut into 1-1.5 inch pieces
• 1/2 cup plain full-fat yogurt (avoid Greek yogurt if possible, or thin with a little milk)
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste (or 3/4 tbsp grated fresh ginger + 3/4 tbsp grated fresh garlic)
• 1 tsp Kashmiri red chili powder (for color and mild heat; adjust to taste)
• 1 tsp garam masala
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1 tbsp vegetable oil (for basting/cooking)

For the Tikka Masala Sauce:

• 2 tbsp vegetable oil or ghee (clarified butter)
• 1 large onion, finely chopped (about 1.5-2 cups)
• 1 tbsp ginger-garlic paste (or 3/4 tbsp grated fresh ginger + 3/4 tbsp grated fresh garlic)
• 1-2 green chilies, minced (optional, for heat)
• 1 tsp Kashmiri red chili powder (adjust to taste)
• 1 tbsp ground coriander
• 2 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 (14-ounce) can crushed tomatoes (or 1.5 cups tomato puree, or 3 fresh plum tomatoes, chopped)
• 1/2 cup hot water (if using heavy cream) or 1 cup (if using cashew cream)
• 1/2 – 1 cup heavy cream (or 1/2 cup cashews blended with 1/2 cup water for a dairy-free option)
• 1 tsp sugar (optional, to balance acidity)
• 1/2 tsp salt (or to taste)
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed between your palms (optional, but highly recommended for authentic flavor)
• Fresh cilantro, chopped, for garnish

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1. Marinate the Chicken:

• In a large bowl, combine the chicken pieces with all the marinade ingredients (yogurt, lemon juice, ginger-garlic paste, Kashmiri red chili powder, garam masala, coriander, cumin, turmeric, salt, and oil).
• Mix well, ensuring all chicken pieces are thoroughly coated.
• Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the chicken to tenderize.

2. Cook the Chicken Tikka:

• Oven/Broiler Method (recommended for charring): Preheat your oven to 460°F (240°C) or preheat your broiler to high. Line a baking sheet with foil and place a wire rack on top. Thread the marinated chicken onto skewers (if using, soak wooden skewers for 30 minutes first) or arrange directly on the wire rack in a single layer.
  • Bake for 9-10 minutes, then flip and bake for another 9-10 minutes, or until lightly charred and cooked through. If broiling, broil for 3-6 minutes per side, watching closely to prevent burning. The chicken doesn’t need to be fully cooked through as it will finish cooking in the sauce.
• Skillet/Pan Method: Heat 1-2 tablespoons of oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the chicken pieces in a single layer, without crowding the pan. Cook for 3-4 minutes per side until browned and lightly charred. You may need to cook in batches. Remove cooked chicken to a plate and set aside.

3. Make the Tikka Masala Sauce:

• In the same skillet or a separate large pot, heat 2 tablespoons of oil or ghee over medium heat.
• Add the finely chopped onions and cook, stirring occasionally, until they are soft and translucent, about 5-7 minutes. For a richer flavor, continue cooking until they are deeply golden brown.
• Add the ginger-garlic paste and minced green chilies (if using). Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
• Reduce the heat to low. Add the Kashmiri red chili powder, ground coriander, garam masala, ground cumin, and turmeric powder. Stir well and cook for about 1 minute, letting the spices become fragrant. This step is crucial for developing flavor.
• Stir in the crushed tomatoes or tomato puree. Increase heat to medium-high and bring to a simmer. Cook, stirring often, for 10-15 minutes, or until the sauce thickens and the oil starts to separate.
• Optional (for a smoother sauce): Carefully transfer the sauce mixture to a blender (fill no more than halfway) and blend until smooth. Return the pureed sauce to the pot.
• Pour in the hot water and mix well.
• Stir in the heavy cream (or cashew cream) and sugar (if using). Bring the sauce to a gentle simmer.
• Add the cooked chicken pieces to the sauce. Stir well to coat the chicken.
• Simmer on low heat for 10-15 minutes, allowing the chicken to finish cooking through and absorb the flavors of the sauce.
• Stir in the crushed kasuri methi (dried fenugreek leaves).
• Taste and adjust salt and sugar if needed.

4. Serve:

• Garnish with fresh chopped cilantro.
• Serve hot with basmati rice, naan bread, or roti.
• Picnic ready!

Super creamy picnic dish!