CHICKEN TIKKA MASALA

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CHICKEN TIKKA MASALA

Yield 4-5

Prep time

5 Min

Cook time

25 Min

Total time

30 Min

Ingredients

Chicken Marinade:

• 2-3lbs chicken thighs
• 1/4 cup yogurt
• 3-5 cloves garlic, mashed
• 1 inch nub of ginger
• 2 tbsp oil
• 1 tbsp Kashmiri red chili powder
• 1 tbsp garam masala
• 2 tsp turmeric (if it’s not in garam masala)
• 1 tsp cumin
• 1 tsp cardamom
• salt to taste (around 1 tbsp)

Sauce:

• 2 tbsp ghee
• 1 large onion
• 3-5 cloves garlic, mashed
• 1 inch nub ginger
• 1 tbsp mustard oil
• 1 tbsp Kashmiri red chili powder
• 1 tbsp garam masala
• 2 tsp turmeric (if it’s not in garam masala)
• 1 tsp cumin
• 1 tsp cardamom
• salt to taste (around 1 tbsp)
• 3 cans fire roasted tomatoes (15oz each)
• 1 tsp sugar
• 1/2 cup heavy cream
• cilantro for garnish

Instructions

1. Cut your chicken thighs into bite-sized cubes, then coat them in yogurt, ginger and garlic paste, a drizzle of oil, and your spices: Kashmiri red chili powder, cumin, cardamom, and garam masala. Season well with salt, then use your hands to really work the marinade into the chicken. Let the chicken marinate, then when its ready to cook, spread the chicken on a sheet tray and roast at 400°F until fully cooked.
2. Meanwhile, melt some ghee in a deep pot and slowly sauté a generous amount of onions. Stir in fresh mashed ginger and garlic, followed by a touch of mustard oil, and the same spices from the marinade. Add fire-roasted tomatoes, season with salt, and balance with just a pinch of sugar.
3. Blend the mixture until completely smooth, then return it to the pot and add in the heavy cream. Fold in the roasted chicken, drop the heat to low, and let everything simmer together for 10 minutes.
4. Finish with fresh cilantro and serve with rice or naan. Enjoy!

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