Image credit: Jo Cooks

For the Chicken Tikka​

• 1½ pounds chicken thighs (boneless and skinless, cut into bite-size pieces)
• 1 cup plain yogurt
• 1 tablespoon lemon juice (freshly squeezed)
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon tandoori masala
• 2 teaspoons black pepper (ground)
• 1 tablespoons fresh ginger (minced)
• 2 cloves garlic (minced)
• 1 teaspoon salt

For the Sauce​

• 2 tablespoons butter
• 1 clove garlic (minced)
• ½ teaspoon Kashmiri chili powder
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 8 ounces tomato sauce (or Passata)
• 1 cup heavy cream
• salt (to taste)
• fresh cilantro (for garnish)

For Serving​

• cooked rice
• naan bread

Marinate & Cook Chicken​

1. Mix marinade: Combine yogurt, lemon juice, cumin, cinnamon, Kashmiri chili powder, Tandoori masala, black pepper, ginger, garlic, and salt in a bowl. Coat chicken thoroughly, cover, and refrigerate (1 hour minimum, overnight for best flavor).
2. Grill/broil: Skewer chicken, discard marinade, and cook until charred and cooked through (10–15 mins). Set aside.

Make Sauce & Finish Dish​

1. Sauté spices: Melt butter, then toast garlic, Kashmiri chili powder, cumin, paprika, and garam masala until fragrant (~30 sec). Stir in tomato sauce and cook 2 mins.
2. Simmer: Add cream, simmer on low until thickened (~20 mins). Add grilled chicken and heat through (10 mins). Season to taste.
3. Serve: Garnish with cilantro and pair with rice or naan.

• Storage: Fridge (4 days) or freezer (3 months). Reheat gently with cream/water to refresh sauce.
• Chicken: Thighs = juicier; breast = leaner (adjust cook time).
• Kashmiri Chili: Sub with paprika + pinch of chili powder if needed.
• Cream Swap: Coconut cream works for dairy-free (flavor varies slightly).
• Don’t Cremate!: Grill for char, not ashes.
• Carbs Required: Basmati rice or homemade naan recommended for sauce-mopping.