Chicken Tikka Masala
Directions
- 1In a large bowl, combine one cup or 240g of full-fat yogurt, two teaspoons or 6g of kosher salt, 1 1/4 tablespoons or 11g of garam masala. Mix until thoroughly combined.
- 2Cut two pounds or 900g of boneless and skinless chicken thighs into bite-sized pieces.
- 3Mix the chicken with the yogurt mixture and allow to sit for 10 minutes at room temperature, or ideally overnight in the fridge.
- 4In a large saute pan or skillet, add just enough vegetable oil to coat the bottom of the pan. Heat over medium-high heat until nearly smoking.
- 5Add the chicken in batches and sear for 2-3 minutes per side until browned.
- 6Remove the chicken and set aside. If needed add a touch more oil.
- 7Lower the heat to medium and add a mix of one large yellow onion (sliced), a 2-inch knob of ginger (thinly sliced), and 3 cloves of garlic (thinly sliced). Season lightly with salt to draw out water.
- 8Saute for 3-5 minutes until softened.
- 9Add one teaspoon or 3g of paprika, one teaspoon or 3g of cayenne powder, one tablespoon or 9g of garam masala, and two teaspoons or 9g of granulated sugar. Saute until fragrant.
- 10Add a 15-ounce or 425g can of crushed tomatoes, stir, and let it reduce for 5 minutes.
- 11Pour the mixture into a blender and blend on high speed until smooth.
- 12Place the blended mixture back into the pan. Bring to a simmer, reduce heat to low, and add all of your cooked chicken.
- 13Simmer, stirring occasionally, for 10 minutes, or until the chicken is cooked.
- 14Stir in one cup or 240ml of heavy whipping cream and reduce for 7-8 more minutes, stirring occasionally, until thickened.
- 15Season to taste with salt as needed and serve next to plain steamed rice. Optionally garnish with cilantro.
Ingredients
- 240 g yogurt
- 6 g sea salt
- 11 g garam masala
- 3 g paprika
- 5 cloves garlic
- 2 inch knob ginger
- 900 g boneless chicken thighs
- 24 g vegetable oil
- 1 large yellow onion
- 2 inch knob ginger
- 3 cloves garlic
- 0.03 salt
- 3 g paprika
- 3 g cayenne powder
- 9 g garam masala
- 9 g granulated sugar
- 425 g crushed tomatoes
- 240 ml heavy whipping cream
- 1 handful cilantro
- 1 teaspoon ground cumin
Equipment
blenderlarge bowlwhiskknifelarge saute pan or skillet or small pot
Related recipes
One Pan Yellow Chicken and Rice
Indian · Dinner
Paneer Butter Masala
Indian · Dinner
Pepper Rasam
Indian · Dinner
Mom's Butter Chicken
Indian · Dinner
Sweet Corn Rice Bowl with Paneer
Indian · Dinner
Coconut Dhal
Indian · Dinner35m
Deghi Arvi Gosht
Indian · Dinner
Namkeen Gosht
Indian · Dinner
Farrukhabad Naan Kaliya
Indian · Dinner
Rohigya Kurra Ghuso Sahlon
Indian · Dinner
Nouilles sautées au poulet & cacahuète
Indian · Dinner
Soya Tikka Masala
Indian · Dinner