Chicken Tikka Masala

Serves 1
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Directions

  1. 1Start by blending your own spices: coriander, cumin, cinnamon, cardamom, turmeric, black pepper, cloves, and red pepper flakes.
  2. 2Start by blending your own spices: coriander, cumin, cinnamon, cardamom, turmeric, black pepper, cloves, and red pepper flakes.
  3. 3Start by blending your own spices: coriander, cumin, cinnamon, cardamom, turmeric, black pepper, cloves, and red pepper flakes.
  4. 4Grate fresh garlic and ginger.
  5. 5Grate fresh garlic and ginger.
  6. 6Grate fresh garlic and ginger.
  7. 7Combine the freshly made spice blend with the grated garlic and ginger.
  8. 8Combine the freshly made spice blend with the grated garlic and ginger.
  9. 9Combine the freshly made spice blend with the grated garlic and ginger.
  10. 10Add chicken thighs and yogurt to the spice, garlic, and ginger mixture.
  11. 11Add chicken thighs and yogurt to the spice, garlic, and ginger mixture.
  12. 12Add chicken thighs and yogurt to the spice, garlic, and ginger mixture.
  13. 13Marinate the chicken in the fridge.
  14. 14Marinate the chicken in the fridge.
  15. 15Marinate the chicken in the fridge.
  16. 16Heat high smoke point oil in a pan.
  17. 17Heat high smoke point oil in a pan.
  18. 18Heat high smoke point oil in a pan.
  19. 19Sear the chicken in batches to get an initial sear and wake up the spice blend.
  20. 20Sear the chicken in batches to get an initial sear and wake up the spice blend.
  21. 21Sear the chicken in batches to get an initial sear and wake up the spice blend.
  22. 22Rest the seared chicken on a plate while searing the remaining batches.
  23. 23Rest the seared chicken on a plate while searing the remaining batches.
  24. 24Rest the seared chicken on a plate while searing the remaining batches.
  25. 25Add onion to the hot pan to deglaze and get all the bits off the bottom.
  26. 26Add onion to the hot pan to deglaze and get all the bits off the bottom.
  27. 27Add onion to the hot pan to deglaze and get all the bits off the bottom.
  28. 28Add the remaining spices to the pan with the onion.
  29. 29Add the remaining spices to the pan with the onion.
  30. 30Add the remaining spices to the pan with the onion.
  31. 31Add butter, red pepper, and tomato paste to the pan and allow the tomato paste to brown slightly.
  32. 32Add butter, red pepper, and tomato paste to the pan and allow the tomato paste to brown slightly.
  33. 33Add butter, red pepper, and tomato paste to the pan and allow the tomato paste to brown slightly.
  34. 34Pour in a can of tomatoes and stock.
  35. 35Pour in a can of tomatoes and stock.
  36. 36Pour in a can of tomatoes and stock.
  37. 37Add cilantro stems.
  38. 38Add cilantro stems.
  39. 39Add cilantro stems.
  40. 40Stir in cream and allow it to simmer, then reduce.
  41. 41Stir in cream and allow it to simmer, then reduce.
  42. 42Stir in cream and allow it to simmer, then reduce.
  43. 43Add the seared chicken back into the sauce.
  44. 44Add the seared chicken back into the sauce.
  45. 45Add the seared chicken back into the sauce.
  46. 46Serve the chicken tikka masala over rice and garnish with fresh coriander leaves.
  47. 47Serve the chicken tikka masala over rice and garnish with fresh coriander leaves.
  48. 48Serve the chicken tikka masala over rice and garnish with fresh coriander leaves.

Ingredients

  • coriander (ground seeds of cilantro)
  • coriander (ground seeds of cilantro)
  • coriander (ground seeds of cilantro)
  • cumin
  • cumin
  • cumin
  • cinnamon
  • cinnamon
  • cinnamon
  • cardamom
  • cardamom
  • cardamom
  • turmeric
  • turmeric
  • turmeric
  • black pepper
  • black pepper
  • black pepper
  • cloves
  • cloves
  • cloves
  • red pepper flakes
  • red pepper flakes
  • red pepper flakes
  • fresh garlic
  • fresh garlic
  • fresh garlic
  • fresh ginger
  • fresh ginger
  • fresh ginger
  • chicken thighs
  • chicken thighs
  • chicken thighs
  • 1 cup yogurt
  • 1 cup yogurt
  • 1 cup yogurt
  • high smoke point oil
  • high smoke point oil
  • high smoke point oil
  • onion
  • onion
  • onion
  • butter
  • butter
  • butter
  • red pepper
  • red pepper
  • red pepper
  • tomato paste
  • tomato paste
  • tomato paste
  • 1 can canned tomatoes
  • 1 can canned tomatoes
  • 1 can canned tomatoes
  • cilantro stems and all
  • cilantro stems and all
  • cilantro stems and all
  • cream
  • cream
  • cream
  • rice
  • rice
  • rice
  • fresh coriander leaves
  • fresh coriander leaves
  • fresh coriander leaves

Equipment

microplanepanplatefridgejumbo jet spoon

Tips

  • Spices lose potency after about a year, so buy them in appropriate-sized containers and use them within that timeframe.
  • Avoid pre-blended and pre-mixed spices as they are too specific.
  • Do not skip the step of searing the chicken for initial flavor.
  • Keep your pantry organized by keeping similar items together and doing quarterly inventory.
  • Store spices in airtight containers, within arm's reach but away from heat and sunlight.