To create the marinade, you need 4 large chicken breasts, 5 tablespoons of natural yoghurt, a ginger piece as big as your thumb, grated, 2 grated garlic cloves, a dismantled red chilli, a tablespoon of garam masala, a teaspoon of cumin and coriander powder each, a teaspoon of chilli powder, a teaspoon of turmeric, and some salt.
When it comes to the sauce, you’ll require 3 tablespoons of vegetable oil, 30 grams of butter, 2 grated garlic cloves, a ginger piece as large as your thumb, grated, an additional red chilli (as well as some extra for garnish), a tablespoon each of garam masala, cumin and coriander powder, a teaspoon each of chilli powder and turmeric, 2 tablespoons of tomato puree, a can of sliced tomatoes, 2 teaspoons of caster sugar, 250ml chicken broth, 150ml cream, and some toasted almond flakes for garnishing.
Start by converting the chicken breasts into long slices, ideally three to four per piece, and set them in a sizable bowl. Follow this by introducing the yoghurt, ginger, garlic, chilli, garam masala, cumin, coriander, chilli powder, turmeric and salt in a blender and churning into a paste. This paste should then be lavished onto the chicken ensuring even coverage, done with a wooden spoon. Seal and keep this mix chilled for a minimum of two hours, overnight if possible.
Heat a vast shallow casserole dish or pan, with oil added to it. Initiate the preparation by tossing the chicken pieces into the pan letting them cook over a medium to high heat for between three to four minutes, until they turn crisp on the outside, lower the heat at this point. Introduce butter to the pan, followed in quick succession by the onion, garlic, ginger and a whole red chilli, and allow to sauté for a minute. The garam masala, cumin, coriander, chilli powder, turmeric and tomato puree are added next and allowed to cook out for a couple of minutes, while ensuring the mix is stirred regularly.
Incorporate diced tomatoes, sweetener, poultry broth and some cream then let it gently boil. Maintain the gentle boil for a span of 20 minutes, while stirring now and then. Once the tikka masala has engaged in a slow boil for the mentioned duration, taste to ensure the seasoning is to your preference, then take it off the burner. Sprinkle it with some pan-fried slivered almonds and segments of red chilli as a garnish, and plate up alongside piping hot steamed rice.