# Chicken Tikka Masala

This recipe will guide you through making a delicious and perfectly cooked Chicken Tikka Masala.

- Servings: 4 servings
- Total time: 50 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

1. In 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. Remove the spices from the pan and let them cool.
3. In 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.
4. While blending, drizzle in 2 tablespoons of canola oil until nicely incorporated and smooth.
5. Cut 2 pounds of boneless, skinless chicken thighs into bite-sized pieces.
6. In a bowl, mix together 1 cup of whole milk yogurt, 2 tablespoons of tikka masala paste, and 2 teaspoons of kosher salt.
7. Toss the chicken in the yogurt mixture, cover with plastic wrap, and let it marinate for 20 minutes or overnight in the refrigerator.
8. Rinse and drain basmati rice at least two to three times before cooking.
9. Cook 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.
10. Blend 1 (28 ounce) can of whole peeled tomatoes and pass the mixture through a sieve.
11. Heat a large saute pan or medium-sized pot over medium-high heat with enough oil to coat the bottom.
12. Sear the chicken on both sides until nicely browned (about 3-4 minutes per side), then set aside.
13. Once 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.
14. Add 1 large diced sweet onion and cook until translucent.
15. Add 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.
16. Add the pureed tomatoes, stir nicely, bring to a simmer over medium heat, and simmer for about 10 minutes, stirring occasionally, until thickened.
17. Add 1 1/4 cup of heavy cream and mix until thoroughly combined.
18. Add 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.
19. Season to taste with salt, serve alongside steamed basmati rice, and garnish with fresh cilantro.

## Equipment

- small pan
- blender
- blender plunger
- bowl
- knife
- cutting board
- plastic wrap
- pressure cooker
- sieve
- large saute pan or medium pot

## Source

- Original video: https://www.youtube.com/watch?v=pFeE8_VqdfA
- Recipe page: https://www.cliprecipe.com/recipe/b6641e37-9564-485c-b3bf-d6e537c93b56
- Extracted: 2025-04-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt