Chicken Tikka Masala (Print Version)
# Ingredients:
→ Marinade Ingredients
01 -
800g (around 28 oz) chicken thighs, boneless and skinless, cut into small pieces
02 -
1 cup plain yogurt (unsweetened)
03 -
1½ tablespoons minced garlic
04 -
1 tablespoon crushed ginger
05 -
1 teaspoon turmeric powder
06 -
2 teaspoons garam masala spice mix
07 -
1 teaspoon ground cumin
08 -
½ teaspoon red chili powder (or 1 teaspoon Kashmiri chili powder)
09 -
1 teaspoon salt (adjust to taste)
→ Main Sauce Ingredients
10 -
1 large onion (or 2 smaller ones), diced finely
11 -
2 tablespoons neutral oil (canola or vegetable oil)
12 -
2 tablespoons unsalted butter
13 -
1 tablespoon grated ginger
14 -
1½ tablespoons grated garlic
15 -
1½ teaspoons cumin powder
16 -
1 teaspoon coriander powder
17 -
1 teaspoon turmeric spice
18 -
14 oz tomato passata (or smooth tomato purée)
19 -
¼ cup water (optional for thinning sauce)
20 -
1 teaspoon brown sugar
21 -
1 teaspoon Kashmiri chili (optional for mild heat and color)
22 -
1 teaspoon chili powder (adjust heat levels to your taste)
23 -
1 teaspoon table salt
24 -
1¼ cups heavy cream (evaporated milk works for a lighter option)
→ For Topping
25 -
4 tablespoons chopped fresh coriander leaves (cilantro)
# Instructions:
01 -
Toss the chicken pieces with yogurt, garlic, ginger, garam masala, turmeric, cumin, chili powder, and salt in a mixing bowl. Stir well until the chicken's completely coated. Let sit in the fridge for at least 10 minutes, but overnight is best for flavor.
02 -
Pour oil into a big frying pan and heat it over medium-high flame. Add chicken in small portions (don’t pack it in too tight) and let it brown on each side for three minutes. Take the pieces out before they’re fully cooked and keep them warm.
03 -
Use the same pan. Melt butter and toss in chopped onions. Cook until they’re soft and see-through, which should take around three minutes. Scrape off any browned bits stuck to the pan as you go.
04 -
To the cooked onions, mix in ginger and garlic. Cook for about a minute till fragrant. Then sprinkle in cumin, garam masala, turmeric, and coriander powder. Stir for only 20 seconds to avoid burning the spices.
05 -
Pour in the tomato purée, red chili powder, Kashmiri chili, and some salt. Let it bubble lightly for about 10-15 minutes. Stir every now and then until the sauce thickens and the color turns to a deep reddish-brown.
06 -
Stir in cream and a touch of brown sugar to the sauce. Then, add your partially cooked chicken (along with any juices that may have collected). Leave the mix to simmer for around 8-10 minutes until the chicken's done and the liquid thickens. Add a splash of water if it gets too thick.
07 -
Top with fresh cilantro leaves. Serve warm with naan or some rice.
# Notes:
01 -
If you can, marinate your chicken overnight—it helps boost the flavor.
02 -
Cooking the chicken in small batches keeps it from steaming, which ensures tastier, browned pieces.
03 -
Want it mild? Cut back on the chili and use more cream to balance the spices.