Directions
- 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).
- 2Remove the spices from the pan and let them cool.
- 3In 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.
- 4While blending, drizzle in 2 tablespoons of canola oil until nicely incorporated and smooth.
- 5Cut 2 pounds of boneless, skinless chicken thighs into bite-sized pieces.
- 6In a bowl, mix together 1 cup of whole milk yogurt, 2 tablespoons of tikka masala paste, and 2 teaspoons of kosher salt.
- 7Toss the chicken in the yogurt mixture, cover with plastic wrap, and let it marinate for 20 minutes or overnight in the refrigerator.
- 8Rinse and drain basmati rice at least two to three times before cooking.
- 9Cook 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.
- 10Blend 1 (28 ounce) can of whole peeled tomatoes and pass the mixture through a sieve.
- 11Heat a large saute pan or medium-sized pot over medium-high heat with enough oil to coat the bottom.
- 12Sear the chicken on both sides until nicely browned (about 3-4 minutes per side), then set aside.
- 13Once 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.
- 14Add 1 large diced sweet onion and cook until translucent.
- 15Add 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.
- 16Add the pureed tomatoes, stir nicely, bring to a simmer over medium heat, and simmer for about 10 minutes, stirring occasionally, until thickened.
- 17Add 1 1/4 cup of heavy cream and mix until thoroughly combined.
- 18Add 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.
- 19Season to taste with salt, serve alongside steamed basmati rice, and garnish with fresh cilantro.
Ingredients
- 1 tablespoon coriander seeds
- 0.5 teaspoon cumin seeds
- 7 garlic cloves
- 2 inch ginger
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 2 red Fresno or bird's eye chilies
- 0.25 cup water
- 2 tablespoons canola oil
- 2 pounds boneless skinless chicken thighs
- 1 cup whole milk yogurt
- 2 tablespoons tikka masala paste
- 2 teaspoons kosher salt
- 1 cup basmati rice
- 2 cardamom pods
- 1 cup water
- 1 28 ounce can whole peeled tomatoes
- 4 tablespoons oil
- 4 tablespoons unsalted butter
- 1 sweet onion
- 1 tablespoon tikka masala paste
- 7 grams paprika
- 2 grams Kashmiri chili powder
- 1.25 cup heavy cream
- 1 fresh cilantro
Equipment
small panblenderblender plungerbowlknifecutting boardplastic wrappressure cookersievelarge saute pan or medium pot
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