There is nothing like the CTM, as we call it lovingly. There’s a reason it’s the most popular dish in the UK. The chicken is cooked in Masala Mama’s luscious Tikka Masala sauce that is flavored with sweet spices and a slight tang from the yogurt and lemon juice. Forget about leftovers, there won’t be any! —MasalaMama
boneless, skinless chicken thighs (fat trimmed and cut into bite size pieces)
red pepper flakes (optional, for additional heat)
cream or coconut milk (more for a creamier sauce)
Cilantro for garnish
Salt to taste
Heat oil in a large saucepan or dutch oven over medium-high heat. Add chicken and sear on all sides, about 5 minutes.
Add Masala Mama Tikka Masala Simmer Sauce using 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and adding along with red pepper flakes, and cream/coconut milk. Bring to a simmer, turn heat to low, cover and simmer until the chicken is cooked through, about 15 min.
The sauce should have the consistency of split pea soup. If too thick add some stock or water.
Adjust salt to taste, garnish with cilantro and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice. If using naan, I love heating it in a hot cast iron skillet or directly on the flame until it gets a few brown spots then topping it with some butter.