Tikka Masala Chicken (Print Version)
# Ingredients:
01 -
4 tablespoons chopped fresh cilantro.
02 -
28 ounces skinless, boneless chicken thighs.
03 -
1 teaspoon Kashmiri chili powder.
04 -
1/4 cup water (optional).
05 -
1 teaspoon salt.
06 -
1/2 tablespoons minced garlic.
07 -
2 teaspoons garam masala.
08 -
1 tablespoon minced fresh ginger.
09 -
2 small onions, diced finely.
10 -
1 cup regular plain yogurt.
11 -
2 tablespoons oil for cooking.
12 -
2 tablespoons butter.
13 -
1 tablespoon grated fresh ginger.
14 -
1 and a half tablespoons grated garlic.
15 -
1 teaspoon ground turmeric.
16 -
1 and 1/4 cups heavy cream.
17 -
14 ounces tomato puree.
18 -
1 teaspoon Kashmiri dried chili.
19 -
1 tablespoon sugar, brown.
20 -
1 teaspoon coriander powder.
21 -
1 teaspoon cumin powder.
22 -
1 teaspoon turmeric powder.
23 -
1 teaspoon red chili powder.
24 -
1 and a half teaspoons ground cumin.
# Instructions:
01 -
Combine the marinade ingredients with the chicken. Leave in the fridge from 10 minutes to overnight.
02 -
Warm oil over medium heat in a big skillet. Sear chicken pieces in batches, 3 minutes each side. Set aside.
03 -
In the same pan, melt butter. Sauté onions for 3 minutes. Stir in garlic and ginger. Add in the ground spices and cook for a few seconds. Stir in tomato puree, chilies, and allow it to simmer for around 10-15 minutes. Pour in cream and sugar, then mix it well. Put the chicken back in, cook another 8-10 minutes. Add a little water if sauce thickens too much.
04 -
Top with cilantro. Pair with naan or rice and enjoy.
# Notes:
01 -
Cooking chicken in portions avoids steaming.
02 -
For a lower-fat tweak, sub cream with evaporated milk.
03 -
Yogurt marinade makes the chicken tender and juicy.
04 -
Kashmiri chili enhances color but isn’t too spicy.