Chicken Tikka Masala

Serves 1
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Directions

  1. 1Combine full-fat yogurt, kosher salt, Garam Masala, paprika, finely chopped garlic, and grated fresh ginger in a large bowl.
  2. 2Combine full-fat yogurt, kosher salt, Garam Masala, paprika, finely chopped garlic, and grated fresh ginger in a large bowl.
  3. 3Combine full-fat yogurt, kosher salt, Garam Masala, paprika, finely chopped garlic, and grated fresh ginger in a large bowl.
  4. 4Mix all the ingredients thoroughly until well combined.
  5. 5Mix all the ingredients thoroughly until well combined.
  6. 6Mix all the ingredients thoroughly until well combined.
  7. 7Cut boneless and skinless chicken thighs into pieces.
  8. 8Cut boneless and skinless chicken thighs into pieces.
  9. 9Cut boneless and skinless chicken thighs into pieces.
  10. 10Add the cut chicken thighs to the yogurt and spice mixture in the bowl.
  11. 11Add the cut chicken thighs to the yogurt and spice mixture in the bowl.
  12. 12Add the cut chicken thighs to the yogurt and spice mixture in the bowl.
  13. 13Mix the chicken and marinade together and let it sit for 10 minutes at room temperature, or ideally overnight in the fridge.
  14. 14Mix the chicken and marinade together and let it sit for 10 minutes at room temperature, or ideally overnight in the fridge.
  15. 15Mix the chicken and marinade together and let it sit for 10 minutes at room temperature, or ideally overnight in the fridge.
  16. 16Add enough vegetable oil to coat the bottom of a large sauté pan or deep skillet.
  17. 17Add enough vegetable oil to coat the bottom of a large sauté pan or deep skillet.
  18. 18Add enough vegetable oil to coat the bottom of a large sauté pan or deep skillet.
  19. 19Heat the pan over medium-high heat until it is nearly smoking.
  20. 20Heat the pan over medium-high heat until it is nearly smoking.
  21. 21Heat the pan over medium-high heat until it is nearly smoking.
  22. 22Add all your chicken in batches and sear for 2-3 minutes per side until you get a nice browning.
  23. 23Add all your chicken in batches and sear for 2-3 minutes per side until you get a nice browning.
  24. 24Add all your chicken in batches and sear for 2-3 minutes per side until you get a nice browning.
  25. 25Once everything is seared, remove all the chicken from the pan and set aside.
  26. 26Once everything is seared, remove all the chicken from the pan and set aside.
  27. 27Once everything is seared, remove all the chicken from the pan and set aside.
  28. 28Add a touch more oil to the pan if needed.
  29. 29Add a touch more oil to the pan if needed.
  30. 30Add a touch more oil to the pan if needed.
  31. 31Lower the heat to medium.
  32. 32Lower the heat to medium.
  33. 33Lower the heat to medium.
  34. 34Add sliced yellow onion, thinly sliced ginger, and thinly sliced garlic to the pan.
  35. 35Add sliced yellow onion, thinly sliced ginger, and thinly sliced garlic to the pan.
  36. 36Add sliced yellow onion, thinly sliced ginger, and thinly sliced garlic to the pan.
  37. 37Season lightly with salt to draw out the water.
  38. 38Season lightly with salt to draw out the water.
  39. 39Season lightly with salt to draw out the water.
  40. 40Sauté the vegetables for 3-5 minutes or until they are softened.
  41. 41Sauté the vegetables for 3-5 minutes or until they are softened.
  42. 42Sauté the vegetables for 3-5 minutes or until they are softened.
  43. 43Add paprika, cayenne powder, and Garam Masala to the sautéed vegetables.
  44. 44Add paprika, cayenne powder, and Garam Masala to the sautéed vegetables.
  45. 45Add paprika, cayenne powder, and Garam Masala to the sautéed vegetables.
  46. 46Add granulated sugar to the mixture.
  47. 47Add granulated sugar to the mixture.
  48. 48Add granulated sugar to the mixture.
  49. 49Sauté until fragrant.
  50. 50Sauté until fragrant.
  51. 51Sauté until fragrant.
  52. 52Add a can of crushed tomatoes to the pan.
  53. 53Add a can of crushed tomatoes to the pan.
  54. 54Add a can of crushed tomatoes to the pan.
  55. 55Stir everything together and let it reduce for 5 minutes.
  56. 56Stir everything together and let it reduce for 5 minutes.
  57. 57Stir everything together and let it reduce for 5 minutes.
  58. 58Pour the reduced sauce with softened vegetables into a blender.
  59. 59Pour the reduced sauce with softened vegetables into a blender.
  60. 60Pour the reduced sauce with softened vegetables into a blender.
  61. 61Blend on high speed until it is as smooth as physically possible.
  62. 62Blend on high speed until it is as smooth as physically possible.
  63. 63Blend on high speed until it is as smooth as physically possible.
  64. 64Pour the blended sauce back into the pan.
  65. 65Pour the blended sauce back into the pan.
  66. 66Pour the blended sauce back into the pan.
  67. 67Bring the sauce back to a simmer and reduce the heat to low.
  68. 68Bring the sauce back to a simmer and reduce the heat to low.
  69. 69Bring the sauce back to a simmer and reduce the heat to low.
  70. 70Add all of your cooked chicken to the sauce.
  71. 71Add all of your cooked chicken to the sauce.
  72. 72Add all of your cooked chicken to the sauce.
  73. 73Simmer, stirring occasionally, for 10 minutes or until the chicken is beautifully cooked.
  74. 74Simmer, stirring occasionally, for 10 minutes or until the chicken is beautifully cooked.
  75. 75Simmer, stirring occasionally, for 10 minutes or until the chicken is beautifully cooked.
  76. 76Stir in heavy whipping cream.
  77. 77Stir in heavy whipping cream.
  78. 78Stir in heavy whipping cream.
  79. 79Reduce for 7-8 more minutes, stirring occasionally, or until thickened to a voluptuous consistency.
  80. 80Reduce for 7-8 more minutes, stirring occasionally, or until thickened to a voluptuous consistency.
  81. 81Reduce for 7-8 more minutes, stirring occasionally, or until thickened to a voluptuous consistency.
  82. 82Season to taste with salt as needed.
  83. 83Season to taste with salt as needed.
  84. 84Season to taste with salt as needed.
  85. 85Serve next to a nice big portion of plain steamed rice.
  86. 86Serve next to a nice big portion of plain steamed rice.
  87. 87Serve next to a nice big portion of plain steamed rice.
  88. 88Optionally, garnish with cilantro.
  89. 89Optionally, garnish with cilantro.
  90. 90Optionally, garnish with cilantro.

Ingredients

  • 240 g Full-fat yogurt
  • 240 g Full-fat yogurt
  • 240 g Full-fat yogurt
  • 6 g Kosher salt
  • 6 g Kosher salt
  • 6 g Kosher salt
  • 11 g Garam Masala
  • 11 g Garam Masala
  • 11 g Garam Masala
  • 3 g Paprika
  • 3 g Paprika
  • 3 g Paprika
  • 5 cloves Garlic
  • 5 cloves Garlic
  • 5 cloves Garlic
  • 2 inch knob Ginger
  • 2 inch knob Ginger
  • 2 inch knob Ginger
  • 900 g Boneless and skinless chicken thighs
  • 900 g Boneless and skinless chicken thighs
  • 900 g Boneless and skinless chicken thighs
  • 24 g Vegetable oil
  • 24 g Vegetable oil
  • 24 g Vegetable oil
  • 1 large Yellow onion
  • 1 large Yellow onion
  • 1 large Yellow onion
  • 3 g Cayenne powder
  • 3 g Cayenne powder
  • 3 g Cayenne powder
  • 9 g Granulated sugar
  • 9 g Granulated sugar
  • 9 g Granulated sugar
  • 425 g Crushed tomatoes
  • 425 g Crushed tomatoes
  • 425 g Crushed tomatoes
  • 240 ml Heavy whipping cream
  • 240 ml Heavy whipping cream
  • 240 ml Heavy whipping cream
  • Plain steamed rice
  • Plain steamed rice
  • Plain steamed rice
  • Cilantro
  • Cilantro
  • Cilantro
  • 1 tsp Ground cumin
  • 1 tsp Ground cumin
  • 1 tsp Ground cumin

Equipment

Large bowlWhiskCutting boardKnifeLarge sauté panSheet panSpatulaBlenderServing bowl

Tips

  • Chicken thighs are the superior choice for this recipe as they are cheaper and more juicy than chicken breast.
  • The step of blending the sauce is optional; the dish will still be delicious if you don't blend it.
  • If you have ground cumin on hand, adding 1 teaspoon to the spice mix will enhance the flavor.