Chicken Tikka Masala (Printable Version)
Enjoy tender, spiced chicken in a creamy curry sauce that’s simple to make but bursting with flavor. As good as any takeout, if not better!
# What You’ll Need:
01 -
1/4 cup water, optional.
02 -
1 teaspoon Kashmiri chili powder.
03 -
2 teaspoons garam masala.
04 -
28 ounces boneless, skinless chicken thighs.
05 -
1 teaspoon sea salt.
06 -
1 tablespoon minced fresh ginger.
07 -
1 teaspoon ground coriander.
08 -
14 ounces pureed tomatoes.
09 -
1 teaspoon turmeric powder.
10 -
1 cup plain yogurt.
11 -
1 teaspoon cumin, ground.
12 -
1 teaspoon red chili powder.
13 -
1/4 cup chopped fresh cilantro.
14 -
2 tablespoons butter, unsalted.
15 -
2 teaspoons minced garlic.
16 -
1 1/4 cups heavy cream.
17 -
2 small onions, diced finely.
18 -
1 1/2 tablespoons grated garlic.
19 -
2 tablespoons vegetable oil.
20 -
1 teaspoon Kashmiri chili, ground.
21 -
1 tablespoon sugar, brown.
22 -
1 tablespoon finely grated ginger.
23 -
1 1/2 teaspoons cumin, ground.
# Step-by-Step Guide:
01 -
Combine the chicken and yogurt mixture. Let it rest for at least 10 minutes or, if possible, overnight.
02 -
Get your pan hot and add oil. Brown the chicken on both sides, cooking in smaller portions so the pan stays hot. Remove and set aside.
03 -
In the same pan, soften the onions in butter for 3 minutes. Stir in ginger and garlic. Add your ground spices and cook briefly. Mix in tomato puree and chili powders. Let it simmer 10 to 15 minutes. Stir in sugar and cream, then return the chicken to the pan. Cook another 8 to 10 minutes, adding a splash of water if necessary.
04 -
Top everything with cilantro. Plate it up with some warm naan and fluffy rice on the side.
# Additional Notes:
01 -
Split up the chicken frying so it sears, not steams.
02 -
Swap cream with evaporated milk to make it lighter.
03 -
Yogurt makes the chicken soft and juicy.
04 -
Kashmiri chili adds vibrant color without much heat.