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CHICKEN TIKKA MASALA

Name: CHICKEN TIKKA MASALA
Cook time: 2700 s
Total time: 2700 s
Yield: 4 Servings
Ingredients: For The Curry Powder; 4 stick ears 1 cinnamon; 1 whole nutmeg; 2 dried bay leaves; 1 tbsp whole cloves; 2 tbsp cumin seeds; 3 tbsp coriander seeds; 1 tbsp cardamom; 1 tsp red pepper flakes; For The Chicken Tikka Masala Marinade; 1 cup full fat yogurt; 2 inches ginger, grated; 2 garlic cloves, grated; 1 tbsp of the homemade curry powder (above); Kosher salt; Freshly ground pepper; Drizzle of olive oil; 3 inch boneless, skinless, chicken breasts (cut into 1 cubes); For The Tikka Masala Sauce; 2 inches ginger, grated; 1/2 small yellow onion, finely minced; 2 cloves garlic, grated; 1 small bird's eye chili, finely minced; 2 tbsp vegetable oil; 1 tbsp tomato paste; 1 tbsp heaping homemade curry powder (above); 1 can 28oz of crushed tomatoes; pinch of white sugar; 3/4 cup heavy cream

cook:

45 min

4,361,769 views One of my favorite curries is the beloved chicken tikka masala. You can make this dish at home by making your own curry powder and tikka masala sauce.

4 Servings

original

metric

INGREDIENTS

For The Curry Powder

4 stick ears 1 cinnamon

1 whole nutmeg

2 dried bay leaves

1 tbsp whole cloves

2 tbsp cumin seeds

3 tbsp coriander seeds

1 tbsp cardamom

1 tsp red pepper flakes

For The Chicken Tikka Masala Marinade

1 cup full fat yogurt

2 inches ginger, grated

2 garlic cloves, grated

1 tbsp of the homemade curry powder (above)

Kosher salt

Freshly ground pepper

Drizzle of olive oil

3 inch boneless, skinless, chicken breasts (cut into 1 cubes)

For The Tikka Masala Sauce

2 inches ginger, grated

½ small yellow onion, finely minced

2 cloves garlic, grated

1 small bird's eye chili, finely minced

2 tbsp vegetable oil

1 tbsp tomato paste

1 tbsp heaping homemade curry powder (above)

1 can 28oz of crushed tomatoes

pinch of white sugar

¾ cup heavy cream

DIRECTIONS

For the Curry Powder

Start by toasting your cinnamon, bay leaves, cloves, cumin seeds, coriander, cardamom, and red pepper flakes over medium heat in a dry stainless steel saute pan. Make sure you keep the pan moving as not to burn your spices. Once they are fragrant and not quite smoking, add them to a spice grinder and blend them until they form a fine powder. Place in a bowl and grate nutmeg into it. Set aside.

4 stick ears 1 cinnamon

2 dried bay leaves

1 tbsp whole cloves

2 tbsp cumin seeds

3 tbsp coriander seeds

1 tbsp cardamom

1 tsp red pepper flakes

1 whole nutmeg

For the Chicken Marinade

In a bowl add full fat yogurt, grated ginger, grated garlic cloves, the homemade curry powder, salt, pepper, and a drizzle of olive oil. Whisk to combine. Cut boneless, skinless, chicken breasts into one inch cubes. Add the cubes to the yogurt mixture. Mix to combine. Cover bowl and place in fridge for at least 4 hours and up to 24 hours.

1 cup full fat yogurt

2 inches ginger, grated

2 garlic cloves, grated

1 tbsp of the homemade curry powder (above)

Kosher salt

Freshly ground pepper

Drizzle of olive oil

3 inch boneless, skinless, chicken breasts (cut into 1 cubes)

Spread chicken out evenly on a broiler pan in a rimmed baking sheet and place under the broiler on high for 10-15 minutes or until they register 160°F internally.

For the Tikka Masala Sauce,

Heat vegetable oil over medium high heat before adding yellow onion finely minced. Cook for about 1 minute before adding minced garlic, grated ginger, bird’s eye chili finely minced, tomato paste, and homemade curry powder. Mix them together for about 30 seconds before adding canned crushed tomatoes along with a little bit of sugar to help with the acidity. Cook for 5 minutes.

2 tbsp vegetable oil

2 cloves garlic, grated

2 inches ginger, grated

1 small bird's eye chili, finely minced

1 tbsp tomato paste

1 tbsp heaping homemade curry powder (above)

½ small yellow onion, finely minced

pinch of white sugar

1 can 28oz of crushed tomatoes

Start cooking your rice at this point, if you’d like to have rice.

Add heavy cream to your sauce. Stir to combine.

¾ cup heavy cream

Next add your chicken to the sauce and cook for about 5-10 minutes. Taste for seasoning and add salt and pepper if needed.

Plate up by putting a bed of rice down first, followed by your chicken tikka on top, and then garnish with some cilantro.

Serve and enjoy!

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