Name: Chicken Tikka Masala with Charred Peppers
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lbs Chicken Thighs (boneless, skinless); 1 cup Greek Yogurt; 2 tbsp Lemon Juice; 2 tbsp Ginger-Garlic Paste; 2 tsp Garam Masala; 2 medium Red Bell Peppers; 1.5 cups Tomato Puree; 0.5 cup Heavy Cream; 2 tbsp Unsalted Butter; 1 tsp Kashmiri Red Chili Powder

"Experience a vibrant twist on a classic with our Smoky Chicken Tikka Masala, featuring succulent yogurt-marinated poultry and flame-blistered bell peppers. The rich, spiced tomato gravy is perfectly balanced by the sweet, charred notes of the peppers for a restaurant-quality meal at home."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Chicken Thighs (boneless, skinless)
1 cup 245 g	Greek Yogurt
2 tbsp 30 ml	Lemon Juice
2 tbsp 30 g	Ginger-Garlic Paste
2 tsp 4 g	Garam Masala
2 medium 300 g	Red Bell Peppers
1.5 cups 350 ml	Tomato Puree
0.5 cup 120 ml	Heavy Cream
2 tbsp 28 g	Unsalted Butter
1 tsp 2 g	Kashmiri Red Chili Powder

2 Instructions

In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, 1 teaspoon of garam masala, turmeric, and salt. Add the chicken chunks and toss to coat thoroughly. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.

Place the whole bell peppers directly over a gas flame or under a broiler, turning occasionally until the skin is blackened and blistered all over. Place in a bowl, cover with plastic wrap for 10 minutes, then peel off the charred skin, remove seeds, and chop into large chunks.

Heat a large skillet or grill pan over medium-high heat. Add a splash of oil and sear the marinated chicken until browned and slightly charred on all sides. Remove the chicken from the pan (it doesn't need to be fully cooked yet).

In the same pan, melt the butter and sauté diced onions until translucent. Add the remaining garam masala, chili powder, and cumin, stirring for 1 minute until fragrant.

Pour in the tomato puree and simmer for 10-12 minutes until the sauce thickens and the oil starts to separate.

Stir in the heavy cream, seared chicken, and charred pepper chunks. Simmer for an additional 5-7 minutes until the chicken is cooked through. Garnish with fresh cilantro and serve with naan.

·
For the best flavor, use chicken thighs rather than breasts as they remain tender and juicy in the rich sauce.
·
To get an authentic smoky 'tandoor' flavor without a clay oven, use the 'dhungar' method by placing a small piece of lighted charcoal in a bowl inside the curry pot and drizzling it with ghee before sealing the lid for 2 minutes.
·
Don't wash the peppers after charring; wiping them with a paper towel preserves more of the smoky essence.

? Frequently Asked Questions

Can I make this recipe dairy-free?

Yes, substitute the Greek yogurt with coconut yogurt and replace the heavy cream and butter with full-fat coconut milk and oil.

What if I don't have a gas stove for the peppers?

You can achieve a similar char by placing the peppers on a baking sheet under the broiler for about 5-7 minutes per side until blackened.

How spicy is this dish?

This recipe is moderately spicy. Kashmiri chili powder provides a deep red color with mild heat. Increase or decrease the amount based on your preference.

What is the best way to serve this?

It is traditionally served with buttery garlic naan or fluffy basmati rice to soak up the creamy masala sauce.

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