Chicken Tikka Masala

Serves 1
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Directions

  1. 1Add 3 cubed chicken thighs, yogurt, ginger garlic paste, lemon juice, salt, chili powder, cumin powder, coriander powder, garam masala, and turmeric into a bowl.
  2. 2Add 3 cubed chicken thighs, yogurt, ginger garlic paste, lemon juice, salt, chili powder, cumin powder, coriander powder, garam masala, and turmeric into a bowl.
  3. 3Add 3 cubed chicken thighs, yogurt, ginger garlic paste, lemon juice, salt, chili powder, cumin powder, coriander powder, garam masala, and turmeric into a bowl.
  4. 4Mix all the ingredients with your hands and let it marinate for at least 30 minutes.
  5. 5Mix all the ingredients with your hands and let it marinate for at least 30 minutes.
  6. 6Mix all the ingredients with your hands and let it marinate for at least 30 minutes.
  7. 7Cut an onion in half.
  8. 8Cut an onion in half.
  9. 9Cut an onion in half.
  10. 10Cut both ends off the onion.
  11. 11Cut both ends off the onion.
  12. 12Cut both ends off the onion.
  13. 13Cut a bunch of vertical lines across the onion.
  14. 14Cut a bunch of vertical lines across the onion.
  15. 15Cut a bunch of vertical lines across the onion.
  16. 16Cut two to three horizontal lines across the onion.
  17. 17Cut two to three horizontal lines across the onion.
  18. 18Cut two to three horizontal lines across the onion.
  19. 19Dice up the onion.
  20. 20Dice up the onion.
  21. 21Dice up the onion.
  22. 22Set a pan to medium-high to high heat.
  23. 23Set a pan to medium-high to high heat.
  24. 24Set a pan to medium-high to high heat.
  25. 25Add a tiny bit of oil and the chicken to the pan.
  26. 26Add a tiny bit of oil and the chicken to the pan.
  27. 27Add a tiny bit of oil and the chicken to the pan.
  28. 28Cook till you get a good sear all around.
  29. 29Cook till you get a good sear all around.
  30. 30Cook till you get a good sear all around.
  31. 31Take the chicken out of the pan.
  32. 32Take the chicken out of the pan.
  33. 33Take the chicken out of the pan.
  34. 34On the same pan at medium-high heat, add ghee, chopped onions, and a tiny bit of water to deglaze the pan.
  35. 35On the same pan at medium-high heat, add ghee, chopped onions, and a tiny bit of water to deglaze the pan.
  36. 36On the same pan at medium-high heat, add ghee, chopped onions, and a tiny bit of water to deglaze the pan.
  37. 37Cook for 5 to 6 minutes.
  38. 38Cook for 5 to 6 minutes.
  39. 39Cook for 5 to 6 minutes.
  40. 40Add garam masala, cumin powder, coriander powder, and turmeric.
  41. 41Add garam masala, cumin powder, coriander powder, and turmeric.
  42. 42Add garam masala, cumin powder, coriander powder, and turmeric.
  43. 43Add Thai green chilis and ginger garlic paste.
  44. 44Add Thai green chilis and ginger garlic paste.
  45. 45Add Thai green chilis and ginger garlic paste.
  46. 46Mix and cook for 30 seconds before adding crushed tomatoes, salt, and chili powder.
  47. 47Mix and cook for 30 seconds before adding crushed tomatoes, salt, and chili powder.
  48. 48Mix and cook for 30 seconds before adding crushed tomatoes, salt, and chili powder.
  49. 49Drop the heat to medium-low and let it cook for around 15 minutes till it reduces and thickens up.
  50. 50Drop the heat to medium-low and let it cook for around 15 minutes till it reduces and thickens up.
  51. 51Drop the heat to medium-low and let it cook for around 15 minutes till it reduces and thickens up.
  52. 52Optionally add the remaining marinade.
  53. 53Optionally add the remaining marinade.
  54. 54Optionally add the remaining marinade.
  55. 55Add heavy cream and the par-cooked chicken.
  56. 56Add heavy cream and the par-cooked chicken.
  57. 57Add heavy cream and the par-cooked chicken.
  58. 58Mix it all up and cook for 5 minutes.
  59. 59Mix it all up and cook for 5 minutes.
  60. 60Mix it all up and cook for 5 minutes.
  61. 61Top it off with coriander and serve.
  62. 62Top it off with coriander and serve.
  63. 63Top it off with coriander and serve.

Ingredients

  • 3 Chicken thighs
  • 3 Chicken thighs
  • 3 Chicken thighs
  • Yogurt
  • Yogurt
  • Yogurt
  • Ginger Garlic paste
  • Ginger Garlic paste
  • Ginger Garlic paste
  • Lemon juice
  • Lemon juice
  • Lemon juice
  • Salt
  • Salt
  • Salt
  • Chili Powder
  • Chili Powder
  • Chili Powder
  • Cumin Powder
  • Cumin Powder
  • Cumin Powder
  • Coriander Powder
  • Coriander Powder
  • Coriander Powder
  • Garam Masala
  • Garam Masala
  • Garam Masala
  • Turmeric
  • Turmeric
  • Turmeric
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • Oil
  • Oil
  • Oil
  • Ghee
  • Ghee
  • Ghee
  • Water
  • Water
  • Water
  • Thai green chilis
  • Thai green chilis
  • Thai green chilis
  • Crushed tomatoes
  • Crushed tomatoes
  • Crushed tomatoes
  • Heavy cream
  • Heavy cream
  • Heavy cream
  • Coriander
  • Coriander
  • Coriander

Equipment

panknifebowltongsspatula

Tips

  • Marinate the chicken overnight for maximum flavor.
  • Cook till you get a good sear all around the chicken.
  • Add a tiny bit of water to deglaze the pan.
  • Cook the mixture till it reduces and thickens up.
  • Optionally add the remaining marinade.
  • Definitely add heavy cream and the par-cooked chicken.
  • Top it off with coriander and serve