Directions
- 1Grate ginger and garlic into a bowl. If you don't have a grater, mince them.
- 2Add juice of half a lemon, half a cup of plain yogurt, ground coriander, chili powder, garam masala, turmeric, cumin, and smoked paprika to the bowl.
- 3Cut chicken thighs into smaller pieces.
- 4Add chicken pieces to the bowl and mix well to coat. Cover with plastic wrap and refrigerate to marinate for at least six hours.
- 5After marinating, heat ghee in a skillet over medium-high heat. Add marinated chicken and cook until 80% cooked.
- 6Remove chicken from the skillet. Add more ghee, then add a diced onion. Cook for 1-2 minutes.
- 7Add the minced ginger and garlic from earlier, cook for a minute. Then add the same seasonings from the marinade.
- 8After 30 seconds, add 14oz of tomato puree, a third of a cup of plain yogurt, and a fourth of a cup of heavy cream.
- 9Mix and add the cooked chicken back into the skillet.
- 10Simmer for five minutes. Add cilantro.
- 11Serve the chicken tikka masala over rice, with naan.
Ingredients
- 1 piece ginger
- 5 cloves garlic
- 0.5 unit lemon
- 0.5 cup plain yogurt
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp smoked paprika
- 1.25 lb chicken thighs
- 2 tbsp ghee
- 1 unit onion
- 14 oz tomato puree
- 0.33 cup plain yogurt
- 0.25 cup heavy cream
- 1 handful cilantro
- 2 cups rice
- 2 pieces naan
Equipment
bowlgraterknifemeasuring spoonslarge skilletplastic wrap
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