Chicken Tikka Masala
Serves 1
Directions
- 1Start by cubing chicken thighs and placing them in a bowl.
- 2Add Greek yogurt, ginger paste, garlic paste, and lemon juice to the chicken.
- 3Add garam masala, chili powder, cumin, turmeric, and salt to the chicken mixture.
- 4Mix all ingredients together until the chicken is well coated.
- 5Place the marinated chicken in the fridge to marinate (preferably overnight or for at least one hour).
- 6Heat oil and butter in a pan on high heat.
- 7Cook the marinated chicken in the pan until browned.
- 8Remove the cooked chicken from the pan and set aside.
- 9Turn the heat down to medium and add red onions to the pan.
- 10Add more garlic paste and ginger paste to the onions in the pan.
- 11Cook the onions, garlic, and ginger for a few minutes.
- 12Add canned tomatoes and soaked cashews to the pan.
- 13Heat the cashews and tomatoes slightly in the pan.
- 14Blend the mixture into a creamy gravy.
- 15Pour the gravy back into the pan.
- 16Add the same seasonings used for the chicken: garam masala, chili powder, cumin, turmeric, and salt.
- 17Add a little bit of sugar to balance the tartness of the canned tomatoes.
- 18Add fenugreek to the gravy.
- 19Add the cooked chicken back into the gravy.
- 20Simmer for 5 minutes for the gravy to finish cooking.
- 21Drizzle a little bit of cream over the chicken tikka masala.
- 22Sprinkle some cilantro as garnish.
- 23Serve Chicken Tikka Masala with garlic naan and basmati rice.
Ingredients
- 4 chicken thighs
- 0.5 cup Greek yogurt
- 0.5 tablespoon ginger paste
- 0.5 tablespoon garlic paste
- lemon juice
- 1 teaspoon garam masala
- 0.5 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- oil
- butter
- 0.33 cup red onions
- 0.5 tablespoon garlic paste
- 0.5 tablespoon ginger paste
- 1.5 cup canned tomatoes
- 0.5 cup soaked cashews
- 0.5 teaspoon garam masala
- 0.5 teaspoon cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon turmeric
- 1 teaspoon salt
- 0.5 tablespoon sugar
- 1 tablespoon fenugreek
- cream
- cilantro
Equipment
bowlpantongsspatulablender
Tips
- Marinating chicken overnight is best, but one hour is sufficient if you're impatient.
- Fenugreek is hard to source, so if you can't find it, just skip it.
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