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Tony Kazuya | Presença Digital

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Monday 14 September 2026 17:10:20 GMT

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For the Chicken Marinade: 600g boneless chicken thighs cut into chunks 150g (½ cup) plain yogurt 1 tbsp lemon juice 1½ tsp ground cumin 1 tsp turmeric 2 tsp garam masala 1½ tsp curry powder 1 tsp garlic paste (or 2 cloves minced) 1 tsp ginger paste (or 1-inch grated) For the Sauce: 1 medium onion, finely chopped 2 garlic cloves, minced 1 tbsp fresh grated ginger 1½ tsp ground cumin 1 tsp garam masala 1 tsp curry powder 1 tsp paprika (optional, for color) 1 cup passata (or crushed tomatoes) 1/2 cup water (to loosen passata) 1–2 tsp sugar (to taste, balances acidity) ½ cup heavy cream 1 tbsp butter 1–2 tbsp oil (for cooking) Salt, to taste Fresh coriander, for garnish 🍗 Instructions 1. Marinate the Chicken In a bowl, mix the yogurt, lemon juice, spices, garlic, and ginger. Add chicken, toss to coat, cover, and refrigerate for at least 4–6 hours (overnight is even better). 2. Cook the Chicken Heat a pan over medium-high heat. Add a bit of oil. Fry the marinated chicken in batches. It may release some moisture — that’s normal. Let the liquid cook off or spoon it out. Cook just until the chicken is browned (it doesn’t need to be fully cooked yet). Remove and set aside 3. Make the Sauce In the same pan, add a bit more oil if needed. Sauté onions until soft. Add garlic and ginger, cook for 1–2 minutes. Stir in the spices and cook for 30 seconds until fragrant. Add passata and water. Stir well. Add sugar and simmer for 5–10 minutes until it thickens slightly. Pour in cream and stir until the sauce is rich and smooth. Add the butter and let it melt in. 4. Finish the Dish Return the chicken to the sauce. Simmer on low for 10–15 minutes until chicken is cooked through and tender. Taste and adjust salt, sugar, or spice as needed. 🍽️ To Serve Garnish with chopped fresh coriander. Serve hot with basmati rice, homemade naan. ✅ Tips Use chicken thighs for more flavor and tenderness. Want it spicier? Add a chopped green chili or chili powder. Marinate overnight if you have time — flavor payoff is worth it. #chickentikkamasala #dinnerrecipe #Recipe #FoodTok

For the Chicken Marinade: 600g boneless chicken thighs cut into chunks 150g (½ cup) plain yogurt 1 tbsp lemon juice 1½ tsp ground cumin 1 tsp turmeric 2 tsp garam masala 1½ tsp curry powder 1 tsp garlic paste (or 2 cloves minced) 1 tsp ginger paste (or 1-inch grated) For the Sauce: 1 medium onion, finely chopped 2 garlic cloves, minced 1 tbsp fresh grated ginger 1½ tsp ground cumin 1 tsp garam masala 1 tsp curry powder 1 tsp paprika (optional, for color) 1 cup passata (or crushed tomatoes) 1/2 cup water (to loosen passata) 1–2 tsp sugar (to taste, balances acidity) ½ cup heavy cream 1 tbsp butter 1–2 tbsp oil (for cooking) Salt, to taste Fresh coriander, for garnish 🍗 Instructions 1. Marinate the Chicken In a bowl, mix the yogurt, lemon juice, spices, garlic, and ginger. Add chicken, toss to coat, cover, and refrigerate for at least 4–6 hours (overnight is even better). 2. Cook the Chicken Heat a pan over medium-high heat. Add a bit of oil. Fry the marinated chicken in batches. It may release some moisture — that’s normal. Let the liquid cook off or spoon it out. Cook just until the chicken is browned (it doesn’t need to be fully cooked yet). Remove and set aside 3. Make the Sauce In the same pan, add a bit more oil if needed. Sauté onions until soft. Add garlic and ginger, cook for 1–2 minutes. Stir in the spices and cook for 30 seconds until fragrant. Add passata and water. Stir well. Add sugar and simmer for 5–10 minutes until it thickens slightly. Pour in cream and stir until the sauce is rich and smooth. Add the butter and let it melt in. 4. Finish the Dish Return the chicken to the sauce. Simmer on low for 10–15 minutes until chicken is cooked through and tender. Taste and adjust salt, sugar, or spice as needed. 🍽️ To Serve Garnish with chopped fresh coriander. Serve hot with basmati rice, homemade naan. ✅ Tips Use chicken thighs for more flavor and tenderness. Want it spicier? Add a chopped green chili or chili powder. Marinate overnight if you have time — flavor payoff is worth it. #chickentikkamasala #dinnerrecipe #Recipe #FoodTok

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NEW TRENDING SARAIKI SONG ❤️💫🕊️🎧#1M #fullsong #saraikisong #punjabisong #naseebolalsong

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