Chicken Tikka Masala

5 mins
Serves 1
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Directions

  1. 1Make your own curry powder by toasting the spices (except nutmeg) in a dry stainless steel saucepan over medium heat until fragrant, then grind them in a spice grinder.
  2. 2Make your own curry powder by toasting the spices (except nutmeg) in a dry stainless steel saucepan over medium heat until fragrant, then grind them in a spice grinder.
  3. 3Make your own curry powder by toasting the spices (except nutmeg) in a dry stainless steel saucepan over medium heat until fragrant, then grind them in a spice grinder.
  4. 4Make the yogurt marinade by mixing full-fat yogurt, grated ginger, grated garlic, homemade curry powder, salt, pepper, and olive oil in a bowl.
  5. 5Make the yogurt marinade by mixing full-fat yogurt, grated ginger, grated garlic, homemade curry powder, salt, pepper, and olive oil in a bowl.
  6. 6Make the yogurt marinade by mixing full-fat yogurt, grated ginger, grated garlic, homemade curry powder, salt, pepper, and olive oil in a bowl.
  7. 7Cut boneless, skinless chicken breasts into 1-inch cubes and add them to the marinade, allowing them to marinate for at least 4 hours and up to 24.
  8. 8Cut boneless, skinless chicken breasts into 1-inch cubes and add them to the marinade, allowing them to marinate for at least 4 hours and up to 24.
  9. 9Cut boneless, skinless chicken breasts into 1-inch cubes and add them to the marinade, allowing them to marinate for at least 4 hours and up to 24.
  10. 10Spread the marinated chicken evenly on a broiler pan set in a rimmed baking sheet and broil on high for 10-15 minutes, or until they reach 160 degrees internally.
  11. 11Spread the marinated chicken evenly on a broiler pan set in a rimmed baking sheet and broil on high for 10-15 minutes, or until they reach 160 degrees internally.
  12. 12Spread the marinated chicken evenly on a broiler pan set in a rimmed baking sheet and broil on high for 10-15 minutes, or until they reach 160 degrees internally.
  13. 13Prepare the tikka masala sauce by sautéing minced onion in vegetable oil until softened. Then add grated ginger, garlic, chili, tomato paste, curry powder, and cook for 30 seconds until fragrant.
  14. 14Prepare the tikka masala sauce by sautéing minced onion in vegetable oil until softened. Then add grated ginger, garlic, chili, tomato paste, curry powder, and cook for 30 seconds until fragrant.
  15. 15Prepare the tikka masala sauce by sautéing minced onion in vegetable oil until softened. Then add grated ginger, garlic, chili, tomato paste, curry powder, and cook for 30 seconds until fragrant.
  16. 16Add crushed tomatoes and a pinch of sugar to the sauce and let it cook for about 5 minutes.
  17. 17Add crushed tomatoes and a pinch of sugar to the sauce and let it cook for about 5 minutes.
  18. 18Add crushed tomatoes and a pinch of sugar to the sauce and let it cook for about 5 minutes.
  19. 19Add heavy cream to the sauce and stir until combined.
  20. 20Add heavy cream to the sauce and stir until combined.
  21. 21Add heavy cream to the sauce and stir until combined.
  22. 22Add the cooked chicken to the sauce, and cook for another 5-10 minutes.
  23. 23Add the cooked chicken to the sauce, and cook for another 5-10 minutes.
  24. 24Add the cooked chicken to the sauce, and cook for another 5-10 minutes.
  25. 25Serve the chicken tikka masala over rice and garnish with cilantro.
  26. 26Serve the chicken tikka masala over rice and garnish with cilantro.
  27. 27Serve the chicken tikka masala over rice and garnish with cilantro.

Ingredients

  • 1 stick cinnamon stick
  • 1 stick cinnamon stick
  • 1 stick cinnamon stick
  • 1 whole whole nutmeg
  • 1 whole whole nutmeg
  • 1 whole whole nutmeg
  • 2 dried dried bay leaves
  • 2 dried dried bay leaves
  • 2 dried dried bay leaves
  • 1 Tbsp whole cloves
  • 1 Tbsp whole cloves
  • 1 Tbsp whole cloves
  • 2 Tbsp cumin seeds
  • 2 Tbsp cumin seeds
  • 2 Tbsp cumin seeds
  • 3 Tbsp coriander seeds
  • 3 Tbsp coriander seeds
  • 3 Tbsp coriander seeds
  • 1 Tbsp cardamom
  • 1 Tbsp cardamom
  • 1 Tbsp cardamom
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 tsp red pepper flakes
  • 1 cup full fat yogurt
  • 1 cup full fat yogurt
  • 1 cup full fat yogurt
  • 2 inches ginger
  • 2 inches ginger
  • 2 inches ginger
  • 2 cloves garlic cloves
  • 2 cloves garlic cloves
  • 2 cloves garlic cloves
  • 1 Tbsp homemade curry powder
  • 1 Tbsp homemade curry powder
  • 1 Tbsp homemade curry powder
  • 0 kosher salt
  • 0 kosher salt
  • 0 kosher salt
  • 0 freshly ground pepper
  • 0 freshly ground pepper
  • 0 freshly ground pepper
  • 0 olive oil
  • 0 olive oil
  • 0 olive oil
  • 3 boneless, skinless chicken breasts
  • 3 boneless, skinless chicken breasts
  • 3 boneless, skinless chicken breasts
  • 2 inches ginger
  • 2 inches ginger
  • 2 inches ginger
  • 1 half small yellow onion
  • 1 half small yellow onion
  • 1 half small yellow onion
  • 2 cloves garlic cloves
  • 2 cloves garlic cloves
  • 2 cloves garlic cloves
  • 1 small bird's eye chili
  • 1 small bird's eye chili
  • 1 small bird's eye chili
  • 2 Tbsp vegetable oil
  • 2 Tbsp vegetable oil
  • 2 Tbsp vegetable oil
  • 1 Tbsp tomato paste
  • 1 Tbsp tomato paste
  • 1 Tbsp tomato paste
  • 1 heaping Tbsp homemade curry powder
  • 1 heaping Tbsp homemade curry powder
  • 1 heaping Tbsp homemade curry powder
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can crushed tomatoes
  • 1 28-ounce can crushed tomatoes
  • 0 pinch white sugar
  • 0 pinch white sugar
  • 0 pinch white sugar
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0 long grain basmati rice
  • 0 long grain basmati rice
  • 0 long grain basmati rice
  • 0 cilantro
  • 0 cilantro
  • 0 cilantro

Equipment

knifecutting boardspice grinder or coffee grindersaucepanbroiler panrimmed baking sheetwhisk