Chicken Tikka Masala

50 mins
Serves 4
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Directions

  1. 1In a small pan, toast 1 tablespoon of coriander seeds and 1/2 teaspoon of cumin seeds over medium heat until fragrant (about 2 minutes).
  2. 2In a small pan, toast 1 tablespoon of coriander seeds and 1/2 teaspoon of cumin seeds over medium heat until fragrant (about 2 minutes).
  3. 3In a small pan, toast 1 tablespoon of coriander seeds and 1/2 teaspoon of cumin seeds over medium heat until fragrant (about 2 minutes).
  4. 4Remove the spices from the pan and let them cool.
  5. 5Remove the spices from the pan and let them cool.
  6. 6Remove the spices from the pan and let them cool.
  7. 7In a blender, blend the spices until as fine as possible, then add 7 cloves of garlic, a 2-inch knob of fresh peeled ginger, 1 tablespoon of garam masala, 1 teaspoon of turmeric powder, 2 red Fresno chilies (stems removed), and 1/4 cup of water.
  8. 8In a blender, blend the spices until as fine as possible, then add 7 cloves of garlic, a 2-inch knob of fresh peeled ginger, 1 tablespoon of garam masala, 1 teaspoon of turmeric powder, 2 red Fresno chilies (stems removed), and 1/4 cup of water.
  9. 9In a blender, blend the spices until as fine as possible, then add 7 cloves of garlic, a 2-inch knob of fresh peeled ginger, 1 tablespoon of garam masala, 1 teaspoon of turmeric powder, 2 red Fresno chilies (stems removed), and 1/4 cup of water.
  10. 10While blending, drizzle in 2 tablespoons of canola oil until nicely incorporated and smooth.
  11. 11While blending, drizzle in 2 tablespoons of canola oil until nicely incorporated and smooth.
  12. 12While blending, drizzle in 2 tablespoons of canola oil until nicely incorporated and smooth.
  13. 13Cut 2 pounds of boneless, skinless chicken thighs into bite-sized pieces.
  14. 14Cut 2 pounds of boneless, skinless chicken thighs into bite-sized pieces.
  15. 15Cut 2 pounds of boneless, skinless chicken thighs into bite-sized pieces.
  16. 16In a bowl, mix together 1 cup of whole milk yogurt, 2 tablespoons of tikka masala paste, and 2 teaspoons of kosher salt.
  17. 17In a bowl, mix together 1 cup of whole milk yogurt, 2 tablespoons of tikka masala paste, and 2 teaspoons of kosher salt.
  18. 18In a bowl, mix together 1 cup of whole milk yogurt, 2 tablespoons of tikka masala paste, and 2 teaspoons of kosher salt.
  19. 19Toss the chicken in the yogurt mixture, cover with plastic wrap, and let it marinate for 20 minutes or overnight in the refrigerator.
  20. 20Toss the chicken in the yogurt mixture, cover with plastic wrap, and let it marinate for 20 minutes or overnight in the refrigerator.
  21. 21Toss the chicken in the yogurt mixture, cover with plastic wrap, and let it marinate for 20 minutes or overnight in the refrigerator.
  22. 22Rinse and drain basmati rice at least two to three times before cooking.
  23. 23Rinse and drain basmati rice at least two to three times before cooking.
  24. 24Rinse and drain basmati rice at least two to three times before cooking.
  25. 25Cook 1 cup of basmati rice with 1 cup of water and cardamom pods in a pressure cooker at high pressure for 6 minutes, then a natural release for 8 minutes.
  26. 26Cook 1 cup of basmati rice with 1 cup of water and cardamom pods in a pressure cooker at high pressure for 6 minutes, then a natural release for 8 minutes.
  27. 27Cook 1 cup of basmati rice with 1 cup of water and cardamom pods in a pressure cooker at high pressure for 6 minutes, then a natural release for 8 minutes.
  28. 28Blend 1 (28 ounce) can of whole peeled tomatoes and pass the mixture through a sieve.
  29. 29Blend 1 (28 ounce) can of whole peeled tomatoes and pass the mixture through a sieve.
  30. 30Blend 1 (28 ounce) can of whole peeled tomatoes and pass the mixture through a sieve.
  31. 31Heat a large saute pan or medium-sized pot over medium-high heat with enough oil to coat the bottom.
  32. 32Heat a large saute pan or medium-sized pot over medium-high heat with enough oil to coat the bottom.
  33. 33Heat a large saute pan or medium-sized pot over medium-high heat with enough oil to coat the bottom.
  34. 34Sear the chicken on both sides until nicely browned (about 3-4 minutes per side), then set aside.
  35. 35Sear the chicken on both sides until nicely browned (about 3-4 minutes per side), then set aside.
  36. 36Sear the chicken on both sides until nicely browned (about 3-4 minutes per side), then set aside.
  37. 37Once the chicken is seared and you have a nice fond in the bottom of your pan, reduce the heat to medium and add 4 tablespoons of unsalted butter.
  38. 38Once the chicken is seared and you have a nice fond in the bottom of your pan, reduce the heat to medium and add 4 tablespoons of unsalted butter.
  39. 39Once the chicken is seared and you have a nice fond in the bottom of your pan, reduce the heat to medium and add 4 tablespoons of unsalted butter.
  40. 40Add 1 large diced sweet onion and cook until translucent.
  41. 41Add 1 large diced sweet onion and cook until translucent.
  42. 42Add 1 large diced sweet onion and cook until translucent.
  43. 43Add the remaining tikka masala paste, 1 tablespoon of paprika, and 1 teaspoon of Kashmiri chili powder. Cook, stirring often, until the paste begins to stick to the bottom of the pan.
  44. 44Add the remaining tikka masala paste, 1 tablespoon of paprika, and 1 teaspoon of Kashmiri chili powder. Cook, stirring often, until the paste begins to stick to the bottom of the pan.
  45. 45Add the remaining tikka masala paste, 1 tablespoon of paprika, and 1 teaspoon of Kashmiri chili powder. Cook, stirring often, until the paste begins to stick to the bottom of the pan.
  46. 46Add the pureed tomatoes, stir nicely, bring to a simmer over medium heat, and simmer for about 10 minutes, stirring occasionally, until thickened.
  47. 47Add the pureed tomatoes, stir nicely, bring to a simmer over medium heat, and simmer for about 10 minutes, stirring occasionally, until thickened.
  48. 48Add the pureed tomatoes, stir nicely, bring to a simmer over medium heat, and simmer for about 10 minutes, stirring occasionally, until thickened.
  49. 49Add 1 1/4 cup of heavy cream and mix until thoroughly combined.
  50. 50Add 1 1/4 cup of heavy cream and mix until thoroughly combined.
  51. 51Add 1 1/4 cup of heavy cream and mix until thoroughly combined.
  52. 52Add the chicken back to the pan, coat it in the sauce, bring back to a simmer, and simmer for an additional 10-15 minutes or until the chicken is cooked through and the sauce is thickened, velvety, smooth, and gorgeous.
  53. 53Add the chicken back to the pan, coat it in the sauce, bring back to a simmer, and simmer for an additional 10-15 minutes or until the chicken is cooked through and the sauce is thickened, velvety, smooth, and gorgeous.
  54. 54Add the chicken back to the pan, coat it in the sauce, bring back to a simmer, and simmer for an additional 10-15 minutes or until the chicken is cooked through and the sauce is thickened, velvety, smooth, and gorgeous.
  55. 55Season to taste with salt, serve alongside steamed basmati rice, and garnish with fresh cilantro.
  56. 56Season to taste with salt, serve alongside steamed basmati rice, and garnish with fresh cilantro.
  57. 57Season to taste with salt, serve alongside steamed basmati rice, and garnish with fresh cilantro.

Ingredients

  • 1 tablespoon coriander seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon coriander seeds
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon cumin seeds
  • 7 garlic cloves
  • 7 garlic cloves
  • 7 garlic cloves
  • 2 inch ginger
  • 2 inch ginger
  • 2 inch ginger
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon turmeric powder
  • 2 red Fresno or bird's eye chilies
  • 2 red Fresno or bird's eye chilies
  • 2 red Fresno or bird's eye chilies
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 2 tablespoons canola oil
  • 2 tablespoons canola oil
  • 2 tablespoons canola oil
  • 2 pounds boneless skinless chicken thighs
  • 2 pounds boneless skinless chicken thighs
  • 2 pounds boneless skinless chicken thighs
  • 1 cup whole milk yogurt
  • 1 cup whole milk yogurt
  • 1 cup whole milk yogurt
  • 2 tablespoons tikka masala paste
  • 2 tablespoons tikka masala paste
  • 2 tablespoons tikka masala paste
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 2 teaspoons kosher salt
  • 1 cup basmati rice
  • 1 cup basmati rice
  • 1 cup basmati rice
  • 2 cardamom pods
  • 2 cardamom pods
  • 2 cardamom pods
  • 1 cup water
  • 1 cup water
  • 1 cup water
  • 1 28 ounce can whole peeled tomatoes
  • 1 28 ounce can whole peeled tomatoes
  • 1 28 ounce can whole peeled tomatoes
  • 4 tablespoons oil
  • 4 tablespoons oil
  • 4 tablespoons oil
  • 4 tablespoons unsalted butter
  • 4 tablespoons unsalted butter
  • 4 tablespoons unsalted butter
  • 1 sweet onion
  • 1 sweet onion
  • 1 sweet onion
  • 1 tablespoon tikka masala paste
  • 1 tablespoon tikka masala paste
  • 1 tablespoon tikka masala paste
  • 7 grams paprika
  • 7 grams paprika
  • 7 grams paprika
  • 2 grams Kashmiri chili powder
  • 2 grams Kashmiri chili powder
  • 2 grams Kashmiri chili powder
  • 1.25 cup heavy cream
  • 1.25 cup heavy cream
  • 1.25 cup heavy cream
  • 1 fresh cilantro
  • 1 fresh cilantro
  • 1 fresh cilantro

Equipment

small panblenderblender plungerbowlknifecutting boardplastic wrappressure cookersievelarge saute pan or medium pot