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Burnt Pan Chicken Tikka Masala

This dish involves searing chicken pieces in a well-seasoned cast iron skillet to develop a smoky, charred flavor. The chicken is then simmered in a robust tomato-based sauce, resulting in tender meat with a slightly smoky aroma and a thick, flavorful sauce with a rustic appearance. The final dish showcases a combination of crispy browned bits and rich, saucy textures.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 430
Ingredients Equipment Method

Ingredients
  

  • 1.5 pounds chicken thighs, boneless and skinless, cut into pieces preferably marinated or salted lightly
  • 2 tablespoons oil vegetable or mustard oil
  • 1 small onion, chopped about 1 cup
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon garam masala
  • 0.5 teaspoon paprika
  • to taste salt
  • 0.5 cup water or broth for simmering
  • fresh cilantro for garnish cilantro leaves, chopped

Equipment

  • Cast iron skillet
  • Knife
  • Cutting board
  • Wooden spoon
  • Measuring spoons

Method
 

  1. Place the cast iron skillet over medium-high heat and add 2 tablespoons of oil. Wait until the oil starts to shimmer and the pan is hot.
  2. Add the chicken pieces to the hot skillet and sear them, turning occasionally, until they develop a deep golden-brown color with charred bits, about 6-8 minutes. Remove the chicken from the pan and set aside.
    1.5 pounds chicken thighs, boneless and skinless, cut into pieces
  3. Add chopped onion to the skillet and cook over medium heat until translucent and slightly caramelized, about 5 minutes. Stir frequently to scrape up browned bits from the bottom of the pan.
    1.5 pounds chicken thighs, boneless and skinless, cut into pieces
  4. Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute. The mixture should release a savory aroma.
    1.5 pounds chicken thighs, boneless and skinless, cut into pieces
  5. Add crushed tomatoes, garam masala, paprika, and salt to the skillet. Bring to a simmer and cook until the sauce thickens slightly and deepens in color, about 10 minutes.
    1.5 pounds chicken thighs, boneless and skinless, cut into pieces
  6. Return the seared chicken to the skillet, along with water or broth. Stir to coat the chicken with sauce, then reduce heat to low. Cover and simmer until chicken is tender and cooked through, about 10-12 minutes. The sauce should be thick and flavorful, with visible charred bits adhering to the chicken.
    1.5 pounds chicken thighs, boneless and skinless, cut into pieces
  7. Garnish with chopped cilantro and serve hot, accompanied by rice or naan.
    1.5 pounds chicken thighs, boneless and skinless, cut into pieces