Chicken Tikka Masala
Directions
- 1Cut all chicken thighs into 1-2 inch pieces, mince garlic and ginger.
- 2Add chicken into a bowl along with the rest of your marinade ingredients.
- 3Allow the chicken to marinate at least 30 minutes.
- 4Sear the chicken in a high heat pan with 1 tbsp of oil for 2 minutes each side.
- 5Remove the seared chicken from the pan.
- 6Dice up your onions and cook in the same pan for 2 minutes.
- 7Add minced ginger and garlic to the pan and cook for another 30 seconds.
- 8Add the seasonings (cumin, garam masala, red chili powder, turmeric powder) and cook for 30 seconds.
- 9Add 1 can crushed tomatoes and simmer for 3 minutes.
- 10Add heavy cream, and seared chicken to the pan.
- 11Allow it to simmer uncovered for 10 minutes or until chicken is cooked through.
- 12If the consistency is too thick, add water.
- 13If the consistency is too thin, simmer longer.
- 14Top with cilantro.
- 15Serve with rice and garlic naan.
Ingredients
- 650 g boneless chicken thighs
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp garam masala
- 0.5 tsp turmeric powder
- 2 tsp Kashmiri red chili powder
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- 0.5 cup full fat Greek yogurt
- 2 small yellow onions
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 2 tsp cumin powder
- 1 tbsp garam masala
- 1 tbsp kasmiri red chili powder
- 0.5 tsp turmeric powder
- 1 can crushed tomatoes
- 1 cup heavy cream
Equipment
high heat pan
Tips
- Full fat Greek yogurt and lemon juice are essential for marinating the chicken to tenderize the meat; marinating overnight is ideal, but 30 minutes will suffice.
- Crushed tomatoes are preferred for this recipe to avoid cooking down whole tomatoes and provide sufficient water content for cooking the chicken.
- Chicken thighs are recommended over chicken breast to ensure the meat remains juicy when simmered.
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