Chicken Tikka Masala (Print Version)
# Ingredients:
01 -
2 small onions, diced finely.
02 -
1 teaspoon Kashmiri chili.
03 -
1 cup plain yogurt.
04 -
1 tablespoon freshly grated ginger.
05 -
1 1/2 tablespoons garlic, grated or mashed.
06 -
1 teaspoon turmeric powder.
07 -
1 teaspoon ground cumin spice.
08 -
28 ounces boneless, skinless chicken thighs.
09 -
1 teaspoon sea salt.
10 -
2 teaspoons garam masala blend.
11 -
2 tablespoons butter or ghee.
12 -
1 tablespoon ginger, minced.
13 -
2 tablespoons vegetable oil.
14 -
1 teaspoon ground coriander spice.
15 -
1 1/2 teaspoons garam masala powder.
16 -
14 ounces of tomato puree.
17 -
1 teaspoon red chili powder.
18 -
1 teaspoon Kashmiri chili powder.
19 -
1 teaspoon table salt.
20 -
1 1/4 cups heavy cream or similar substitute.
21 -
1 teaspoon brown sugar.
22 -
1/4 cup water (optional).
23 -
4 tablespoons fresh cilantro leaves.
# Instructions:
01 -
Combine the chicken with yogurt, spices, and aromatics. Let it rest for at least 10 minutes, or leave in the fridge overnight for better flavor.
02 -
Warm up oil in a big pan. Cook the chicken pieces in several rounds. Sear each side for about 3 minutes. Take them out and set aside to keep warm.
03 -
Use the same pan. Melt butter, then sauté onions for 3 minutes. Toss in garlic and ginger. Add spices and stir for 20 seconds. Pour in tomato puree and chilies. Let it bubble gently for 10-15 minutes. Mix in cream and sugar. Add the chicken back. Cook for another 8-10 minutes. Add water if the sauce feels too thick.
04 -
Top with cilantro leaves. Serve alongside rice and naan bread for a complete meal.
# Notes:
01 -
Avoid overcrowding the pan when cooking chicken; this helps it brown properly.
02 -
For a less rich dish, swap heavy cream with evaporated milk.
03 -
A yogurt marinade makes the chicken juicier and tender.
04 -
Kashmiri chili is more for color than heat, so don’t expect it to be too spicy.