Move over take-out! There’s a new recipe in town! This Chicken Tikka Masala recipe is perfection. The array of spices helps get it close to restaurant-style as you can at home, and packs a flavorful punch. Be sure to marinate the chicken overnight for best results. If you like Indian food, you’re going to love this recipe!
Ingredients:
For the marinade:
2.5 lbs boneless, skinless chicken thighs, cut into pieces
1 cup plain yogurt
1 ½ Tbsp garlic, minced
1 Tbsp fresh ginger, grated
2 tsp garam masala
1 tsp turmeric
1 tsp ground cumin
1 tsp kashmiri chili (or ½ tsp ground red chili powder)*
1 tsp fenugreek*
1 tsp small black mustard seeds*
For the curry:
2-4 Tbsp ghee
1 large white onion, finely diced
1 ½ Tbsp garlic, minced
1 Tbsp ginger, grated
1 ½ tsp garam masala
1 ½ tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
⅛ tsp cardamom powder
1 tsp kashmiri chili (optional, can be spicy!)
1 14 oz can tomato sauce
1 tsp salt (to taste)
1 cup heavy cream
1 tsp brown sugar
¼ cup water, if needed
Chopped cilantro to garnish
*These spices may be hard to find without going to an Indian grocery store or shopping online, it is ok to leave out if you cannot find them
Directions:
In a bowl, mix all marinade ingredients except the chicken. Add in chicken and stir to coat. Cover with plastic wrap and refrigerate overnight.
In a large skillet, heat ghee and fry chicken pieces in batches. Try not to crowd the pan. Once the chicken becomes golden brown, transfer to another small bowl. Chicken will not be cooked through at this point, so resist the urge to sample! Continue with remaining chicken. Scrape out any burnt bits from your pan if necessary. Add some more ghee if necessary and saute the white onion until translucent and somewhat caramelized. Add in garlic and ginger and saute for 1 minute. Add in spices and saute for 1 minute. Pour in tomato sauce and salt. Let simmer for 10-15 minutes until the sauce becomes dark red, stir as needed.
Stir in heavy cream and sugar. Add in chicken and its juices. Cook for 8-10 minutes until chicken is cooked through. Thin sauce to your liking or as needed with water. Adjust salt as needed.
Serve with rice and naan, and enjoy!
Note: This masala gets even better the longer it simmers and as leftovers! Don’t be afraid of making this big of a batch. You can also freeze finished masala and thaw for future meals!
