Chicken Tikka Masala

Ingredients

Chicken Marinade

• 1.5 - 2lb boneless, skinless chicken thighs (breasts or tenders), cut into 1-inch cubes

• ½ cup plain yogurt (not Greek! It is a little too tart.)

• 1 tablespoon lemon juice

• 3-4 cloves garlic, grated or minced

• 1 inch knob of fresh ginger, grated or minced

• 1 tbsp garam masala or Madras curry

• 1 tsp ground cumin

• 1 tsp ground cayenne pepper (optional)

• ½ tsp red chili powder

• 1 tsp kosher salt

• Fresh-cracked black pepper

  
  

Tikka Masala

• 2 tbsp vegetable oil

• 2 tbsp unsalted butter

• 1 large yellow onion, diced

• 6 cloves of garlic, minced

• 1-1.5-inch knob of fresh ginger, minced

• 1 tbsp garam masala or Madras curry

• 2 tsp ground cumin

• 1 tsp turmeric powder

• 1 tsp ground coriander 

• 1 tsp ground cayenne pepper (optional)

• 15 oz tomato sauce

• 1 tsp red chili powder

• 1 tsp kosher salt

• ½ cup heavy cream

• Fresh cilantro

  
  

Steps

1. Marinate the chicken

   1. In a bowl, combine the chicken with all of the marinade ingredients. Let marinate for at least an hour, preferably overnight.

2. Heat the oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken and cook for ~5-6 minutes. Remove from the pot and place in a bowl to keep warm.

3. Reduce the stovetop to medium and add the butter. When melted, add the diced onion and cook for ~4-5 minutes, or until translucent and soft. Season with salt/pepper. *The next few steps move pretty quickly so have your spices and measuring equipment at the ready!

4. Add the garlic and ginger (Onion, garlic, and ginger is the “holy trinity” of Indian cooking!), season again with salt/pepper, and sauté for an additional 30 seconds – one minute, or until fragrant.

5. Add your spices – Garam Masala (or Madras curry), cumin, turmeric, and coriander. Incorporate well with your holy trinity of onion/garlic/ginger for ~30 seconds to one minute.

6. Reduce to heat to low/simmer and add the tomato sauce, chili powder, and salt. Stir to combine and simmer for ~10-15 min, stirring occasionally until the sauce thickens and becomes a deep red.

7. Stir in the cream and add the chicken back in (along with any juices that accompany it). Cook an additional 4-5 minutes to reheat the chicken. 

8. Serve over basmati rice and garnish with fresh cilantro. Enjoy!