Chicken Tikka Masala (Print Version)
# Ingredients:
01 -
28 ounces chicken thighs, boneless, skinless.
02 -
1 cup plain yogurt.
03 -
1 1/2 tablespoons garlic, minced.
04 -
1 tablespoon fresh ginger, minced.
05 -
2 teaspoons garam masala.
06 -
1 teaspoon turmeric.
07 -
1 teaspoon ground cumin.
08 -
1 teaspoon Kashmiri chili.
09 -
1 teaspoon salt.
10 -
2 tablespoons vegetable oil.
11 -
2 tablespoons butter.
12 -
2 small onions, finely diced.
13 -
1 1/2 tablespoons garlic, grated.
14 -
1 tablespoon ginger, grated.
15 -
1 1/2 teaspoons garam masala.
16 -
1 1/2 teaspoons ground cumin.
17 -
1 teaspoon turmeric.
18 -
1 teaspoon ground coriander.
19 -
14 ounces tomato puree.
20 -
1 teaspoon Kashmiri chili.
21 -
1 teaspoon red chili powder.
22 -
1 teaspoon salt.
23 -
1 1/4 cups heavy cream.
24 -
1 teaspoon brown sugar.
25 -
1/4 cup water (if needed).
26 -
4 tablespoons fresh cilantro.
# Instructions:
01 -
Mix chicken with marinade ingredients. Let sit 10 minutes to overnight.
02 -
Heat oil in large pan. Cook chicken in batches. Brown 3 minutes per side. Remove and keep warm.
03 -
Melt butter in same pan. Fry onions 3 minutes. Add garlic and ginger. Add ground spices. Cook 20 seconds. Add tomato puree and chilies. Simmer 10-15 minutes. Add cream and sugar. Return chicken to pan. Cook 8-10 minutes more. Add water if needed.
04 -
Garnish with cilantro. Serve with rice and naan.
# Notes:
01 -
Cook chicken in batches to prevent steaming.
02 -
Can use evaporated milk instead of cream for lighter version.
03 -
Yogurt marinade helps tenderize chicken.
04 -
Kashmiri chili adds color more than heat.