Chicken Tikka Masala or CTM is a dish that was popularized in restaurants and bars in England. Today it is probably the most popular Indian dish across the world. This recipe is dedicated to a special friend who prompted me to develop it. In an overly enthusiastic moment, I offered to cook anything my friend wanted and sure enough the one thing that he requested was CTM! Well, now I had never really made CTM (up until now!) for the simple reason that this dish is found only in Indian restaurant menus! Traditionally it is made with chicken cubes that are cooked in a tandoor and simmered in a tomato cream sauce. Since I cannot afford to install a tandoor in my backyard and fire it up with 20 pounds of coal, I improvised using a grill plan. Home cooks don’t despair, you can now make CTM right in your kitchen. Also, the fat content is probably a lot lower than the restaurant version so you indulge without feeling too guilty. So people, here it is – as described by my friend, the best homestyle  chicken tikka masala….enjoy!

What you need:
1 pound boneless chicken (red and white meat 50-50)
6 tablespoons of sour cream
5 teaspoons of dark red chilli powder
2 teaspoons of coriander powder
21/2 teaspoons of garam masala powder
21/2 teaspoons of ginger garlic paste (freshly made)
1 large red onion, finely chopped
11/2 tablespoon of sunflower oil
1 15 oz can of fire roasted crushed tomatoes
21/2 tablespoons of tomato paste
Salt to taste
3 tablespoons of cilantro, finely chopped
1 tablespoon of softened butter (optional)

How to make:
• Wash and cut the chicken into one inch cubes. Put it in a large mixing bowl.
• Add 2 tablespoons of sour cream, 2 teaspoons of chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala powder,1 teaspoon of ginger garlic paste and salt into the chicken and mix well.
• Let the chicken marinate for 2 hours.
• Heat a grill pan and spray with non stick cooking spray
• Place the chicken cubes on the grill pan and cook both sides for 2 minutes each (till you see grill marks, you don’t have to cook it completely yet).

• Remove the chicken from the pan and keep aside.
• Heat oil on medium high heat in a heavy bottomed pan.
• Add the onion and sauté till it softens.
• Add the remaining ginger garlic paste and cook till the mixture turns golden brown.
• Add the remaining chilli powder and coriander powder and mix well.
• Add the crushed tomatoes and tomato paste and cook till the oil separates from the mixture.
• Turn off the flame.
• Puree the mixture into a smooth paste either using a hand blender or mixer. Add water if the mixture gets too thick.
• Get the mixture back in the pan on medium heat.
• Whisk the remaining sour cream. Add one teaspoon at a time into the mixture mixing thoroughly in between.
• Add the chicken. Cover the pan and allow the chicken to simmer till it is cooked completely (about 7 – 8 minutes).
• Add the remaining garam masla powder, salt and 2 tablespoons of cilantro and mix well. Simmer for 2 minutes.
• Add the butter and mix well.
• Transfer into a serving bowl and garnish with the remaining cilantro.