Chicken Tikka Masala

Themes: Recipes

Ingredients

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Tikka Paste:

• 1 tbs coriander seeds
• 1/2 tsp cumin seeds
• 1 tbsp garam masala
• 1 tsp tumeric
• 7 cloves garlic
• 2 in piece ginger root
• 1-2 jalapenos
• 1/4 cup water
• 2 tbsp oil

Marinated Chicken:

• 1 cup of yogurt
• 2 lbs chicken thighs
• 2 tbs of tikka paste
• 2tsp kosher salt

Sauce:

• 1 28 oz can of pureed tomatoes
• 4 tbsp unsalted butter
• 1 large onion
• 1.25 cup heavy whipping cream
• 1 tbs paprika
• 1 tsp kashmiri chili powder ¹

Instructions

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1. Blend all Tikka ingredients until smooth.
2. Cut chicken into bite size pieces.
3. In a bowl mix together, whole milk yogurt, tikka masala paste, and kosher salt. Whisk together.
4. Add in the chicken and toss to thoroughly coat. Cover with plastic wrap and marinate for 20 minutes or overnight in the fridge.
5. Wash and rinse rice twice then cook via pressure cooker or rice cooker.
6. In a medium saucepan over medium-high heat, add oil to coat the bottom. Sear chicken on both sides 3-4 minutes per side. Place to the side.
7. Reduce heat to medium and add in butter to melt before adding diced onions and saute until translucent.
8. Add in the rest of the tikka masala paste along with paprika and chili powder. Cook and stir often until paste starts to stick to pan.
9. Add in puree tomatoes and bring to a simmer stirring occasionally over medium heat for 10 minutes.
10. Add in the heavy cream and mix until thoroughly combined.
11. Add chicken back to the pan, coating it in the sauce and bringing to a simmer, for an additional 10-15 minutes. (until chicken is cooked through)
12. Season to taste with salt and plate with rice. Garnish with cilantro and serve.

Footnotes

1. A combination of paprika and cayenne pepper at a 4:1 ratio works as a substitute ↩