Step-by-Step Instructions

1. 1.Prepare Chicken

   Cut the chicken thighs into nice big 2-inch chunks. Use a secondary cutting board to avoid cross-contamination.

2. 2.Prepare Vegetables for Skewers

   Cut the red and orange bell peppers and the onion into approximately 2-inch chunks to match the chicken pieces. For bell peppers, roll them out flat and cut into strips, then into chunks. For onions, cut into large chunks that will hold up on a skewer.

3. 3.Combine Marinade Ingredients

   In a large bowl, add the cut chicken, bell peppers, and onion. Then add the Greek yogurt, garlic ginger paste, dried fenugreek leaves, salt, turmeric powder, dried coriander powder, Kashmiri chili powder, garam masala, cumin powder, and the zest and juice from one lime.

4. 4.Mix and Marinate

   Mix all the ingredients thoroughly until the chicken and vegetables are well coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the chicken to tenderize.

5. 5.Soak Cashews and Skewers

   While the chicken is marinating, place the raw cashews in a bowl and cover them with water to soak. Also, place the wooden skewers in a tray and cover them with water to prevent them from burning during grilling.

6. 6.Assemble Skewers

   Once the chicken is marinated, grab a soaked skewer and thread alternating pieces of marinated chicken, bell peppers, and onion. Leave a small handle on the bottom of the skewer. Measure your first skewer against your grill pan to ensure it fits, then use it as a guide for the remaining skewers.

7. 7.Grill Skewers

   Heat a griddle pan over high heat. Place the assembled skewers on the hot griddle. Use grill weights or a heavy-bottomed pot to press the skewers down, forcing contact with the griddle to achieve a nice hard sear and smoky flavor. Cook until the chicken releases easily from the griddle and has a good char. Flip and continue cooking until charred on all sides.

8. 8.Rest Skewers

   Once the skewers have a proper char on all sides, remove them from the griddle and place them on a tray to rest for a few moments while you prepare the masala sauce.

9. 9.Prepare Shallots

   Slice off the ends of the shallots, peel them, and finely dice them.

10. 10.Toast Whole Spices

    In a Dutch oven over low heat, add neutral oil. Then add the Indian bay leaf, green cardamom pods, black cardamom pod, cloves, and Indian cinnamon sticks. Lightly toast these whole spices for 1-2 minutes, stirring constantly, until they become fragrant and your kitchen smells amazing. The heat should be low enough that you only see light bubbling.

11. 11.Sauté Shallots

    Add the diced shallots and a generous sprinkle of salt to the Dutch oven. Cook on medium-low heat for 8-10 minutes, stirring constantly, until the shallots are soft and lightly golden brown at the edges.

12. 12.Cook Basmati Rice

    Add pre-rinsed basmati rice to a rice cooker, cover with water, and start the cooking process. (This step can be done concurrently with other cooking steps).

13. 13.Add Green Chili and Ginger Garlic Paste

    Cut the green chili in half and add it to the pot. Also, add the ginger garlic paste. Stir to combine and cook for about 1 minute until fragrant.

14. 14.Toast Ground Spices

    Add Kashmiri chili powder, coriander powder, cumin powder, turmeric powder, and garam masala to the pot. Stir quickly and constantly to toast the spices until fragrant, being careful not to burn them, as this will make the masala bitter.

15. 15.Add Tomato Sauce and Thicken

    Pour the canned tomato sauce into the pot. Bring the heat back up to medium-low and stir. Cook for 8-10 minutes, stirring occasionally, to thicken the sauce and slightly darken its color.

16. 16.Prepare Cashew Cream

    Drain the soaking liquid from the cashews, as it can be a bit bitter. Add the soaked cashews to a blender along with some fresh water. Blend until the mixture is completely smooth and creamy, resembling heavy cream.

17. 17.Combine Cashew Cream and Season Sauce

    Add the blended cashew cream and a splash of water to the tomato mixture. Stir well to combine. Add another pinch of salt and a tiny pinch of sugar (if you taste it and feel it needs it to balance the acidity). Stir until everything is well combined.

18. 18.Add Chicken to Sauce

    Remove the chicken and vegetables from the skewers and add them directly into the masala sauce. Add the remaining dried fenugreek leaves.

19. 19.Simmer

    Stir everything together until the chicken and vegetables are fully coated in the sauce. Cover the Dutch oven and let it simmer for a few minutes to allow the flavors to meld.

20. 20.Plate and Garnish

    Place a portion of cooked basmati rice in a small bowl. Ladle a generous amount of chicken tikka masala over the rice. Drizzle with a little cream and sprinkle with fresh cilantro for garnish. Serve immediately with warm naan bread and papadums.