Chicken Tikka Masala

Serves 1
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Directions

  1. 1Start by cubing chicken thighs and placing them in a bowl.
  2. 2Add Greek yogurt, ginger paste, garlic paste, and lemon juice to the chicken.
  3. 3Add garam masala, chili powder, cumin, turmeric, and salt to the chicken mixture.
  4. 4Mix all ingredients together until the chicken is well coated.
  5. 5Place the marinated chicken in the fridge to marinate (preferably overnight or for at least one hour).
  6. 6Heat oil and butter in a pan on high heat.
  7. 7Cook the marinated chicken in the pan until browned.
  8. 8Remove the cooked chicken from the pan and set aside.
  9. 9Turn the heat down to medium and add red onions to the pan.
  10. 10Add more garlic paste and ginger paste to the onions in the pan.
  11. 11Cook the onions, garlic, and ginger for a few minutes.
  12. 12Add canned tomatoes and soaked cashews to the pan.
  13. 13Heat the cashews and tomatoes slightly in the pan.
  14. 14Blend the mixture into a creamy gravy.
  15. 15Pour the gravy back into the pan.
  16. 16Add the same seasonings used for the chicken: garam masala, chili powder, cumin, turmeric, and salt.
  17. 17Add a little bit of sugar to balance the tartness of the canned tomatoes.
  18. 18Add fenugreek to the gravy.
  19. 19Add the cooked chicken back into the gravy.
  20. 20Simmer for 5 minutes for the gravy to finish cooking.
  21. 21Drizzle a little bit of cream over the chicken tikka masala.
  22. 22Sprinkle some cilantro as garnish.
  23. 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.