Gordon Chicken Masala (Print Version)
# Ingredients:
→ Marinade
01 -
450g (1 lb) chicken thighs, boneless and chopped into chunks
02 -
Plain yogurt, 1 cup
→ Cooking
03 -
Vegetable oil, 2 tbsp
04 -
1 finely chopped big onion
05 -
Garlic cloves, minced (3)
06 -
1 tbsp grated fresh ginger
07 -
Garam masala, 1 tbsp
08 -
1 tsp of cumin
09 -
1 tsp turmeric powder
10 -
Chili powder, 1 tsp
11 -
1 diced tomato can (14 oz)
12 -
Half a cup of heavy cream
13 -
Salt and pepper, add as much as you need
14 -
Fresh coriander leaves to top it off
# Instructions:
01 -
Mix the yogurt and chicken together in a bowl. Keep it in the fridge to soak up those flavors for half an hour, or leave it overnight for extra tastiness.
02 -
Warm up the oil in a wide pan over medium heat. Toss in the onion and cook until it turns that nice golden-brown color.
03 -
Toss in the garlic and ginger, stir for a minute ‘til you can smell it. Throw in your garam masala, cumin, turmeric, and chili, and cook for two minutes while stirring.
04 -
Add the diced tomatoes and let the mixture gently bubble for around 10 minutes. This’ll thicken up and become your sauce base.
05 -
Drop the marinated chicken into the pan, making sure it’s coated with all the spices. Let it cook through while stirring—about 10-15 minutes.
06 -
Once your chicken’s ready, pour in the heavy cream. Mix it all up and simmer a bit longer until the sauce lightly thickens.
07 -
Add salt and pepper as you like, then sprinkle some chopped coriander on top to serve.
# Notes:
01 -
Short on time? Grab a jar of tikka masala sauce at the store and use it when the tomatoes would normally go in.
02 -
Make it a day ahead—letting the dish sit overnight makes the flavors pop.
03 -
Put leftovers in a sealed container and refrigerate for three days. It’ll taste even better the next time!