Ramsay Tikka Chicken (Printable Version)
# What You'll Need:
→ Chicken Marinade
01 -
2 big boneless, skinless chicken breasts or 4 thighs
02 -
1 cup Greek yogurt
03 -
1 tablespoon fresh lemon juice
04 -
1 tablespoon ginger-garlic blend
05 -
1 teaspoon yellow turmeric
06 -
1 teaspoon aromatic garam masala
07 -
1 teaspoon ground cumin seeds
08 -
1 teaspoon crushed coriander
09 -
1 teaspoon smoky paprika
10 -
½ teaspoon hot chili powder, add more or less as you like
11 -
1 teaspoon salt
12 -
1 tablespoon cooking oil
→ Masala Sauce
13 -
2 tablespoons melted butter or ghee
14 -
1 tablespoon cooking oil
15 -
1 big onion, cut into tiny pieces
16 -
2 cloves garlic, crushed small
17 -
1-inch fresh ginger root, shredded
18 -
1 teaspoon ground cumin seeds
19 -
1 teaspoon powdered coriander
20 -
1 teaspoon fragrant garam masala
21 -
½ teaspoon yellow turmeric
22 -
½ teaspoon smoky paprika
23 -
1 teaspoon spicy chili powder, change amount to your taste
24 -
2 tablespoons thick tomato paste
25 -
1 can (14 oz) smashed tomatoes
26 -
1 cup thick cream or coconut milk
27 -
1 teaspoon sugar, add if sauce tastes too sour
28 -
Salt and pepper, however much you want
29 -
¼ cup fresh cilantro leaves, chopped for topping
30 -
1 tablespoon tangy lemon juice, added at the end
# Steps to Follow:
01 -
Mix all marinade stuff in a big bowl: yogurt, lemon juice, ginger-garlic blend, yellow turmeric, aromatic masala, cumin, coriander, paprika, chili powder, salt, and oil. Stir it up good. Chop chicken into small chunks and mix them into the spicy yogurt mix. Cover and stick in the fridge for at least an hour, but leaving it overnight makes it way tastier.
02 -
Put a pan on medium-high fire and add a splash of oil. Cook the chicken for about 4-5 minutes each side till it's a bit brown and fully done inside. You can also bake it at 400°F for 15-20 minutes if you want. Put the cooked chicken aside while you make the sauce.
03 -
Grab a deep pan and melt butter with oil over medium heat. Throw in your chopped onions and cook till they turn golden, about 5-7 minutes. Add garlic and ginger and cook one more minute till they smell good. Drop in all the spices: cumin, coriander, garam masala, turmeric, paprika, and chili powder. Let them toast for half a minute. Add tomato paste and cook for 2 minutes, then dump in the crushed tomatoes. Let it bubble for 10 minutes, giving it a stir now and then till it gets thick. Turn the heat down and slowly pour in your cream. If it's too tangy, add some sugar and season with salt and pepper.
04 -
Dump the cooked chicken into the sauce and mix it around. Let everything simmer together for 5 more minutes so the flavors can get friendly. Splash in some lemon juice and sprinkle fresh cilantro on top. Serve it hot with rice, naan bread, or roti flatbread.