Chicken Tikka Masala
Serves 1
Directions
- 1Start by blending your own spices: coriander, cumin, cinnamon, cardamom, turmeric, black pepper, cloves, and red pepper flakes.
- 2Grate fresh garlic and ginger.
- 3Combine the freshly made spice blend with the grated garlic and ginger.
- 4Add chicken thighs and yogurt to the spice, garlic, and ginger mixture.
- 5Marinate the chicken in the fridge.
- 6Heat high smoke point oil in a pan.
- 7Sear the chicken in batches to get an initial sear and wake up the spice blend.
- 8Rest the seared chicken on a plate while searing the remaining batches.
- 9Add onion to the hot pan to deglaze and get all the bits off the bottom.
- 10Add the remaining spices to the pan with the onion.
- 11Add butter, red pepper, and tomato paste to the pan and allow the tomato paste to brown slightly.
- 12Pour in a can of tomatoes and stock.
- 13Add cilantro stems.
- 14Stir in cream and allow it to simmer, then reduce.
- 15Add the seared chicken back into the sauce.
- 16Serve the chicken tikka masala over rice and garnish with fresh coriander leaves.
Ingredients
- coriander (ground seeds of cilantro)
- cumin
- cinnamon
- cardamom
- turmeric
- black pepper
- cloves
- red pepper flakes
- fresh garlic
- fresh ginger
- chicken thighs
- 1 cup yogurt
- high smoke point oil
- onion
- butter
- red pepper
- tomato paste
- 1 can canned tomatoes
- cilantro stems and all
- cream
- rice
- 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.
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