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CHICKEN TIKKA MASALA

cook:

45 min

Picture for CHICKEN TIKKA MASALA

4,333,248 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

US

original

metric

INGREDIENTS

For The Curry Powder

For The Curry Powder

ears 1 cinnamon

4 stick ears 1 cinnamon

nutmeg

1 whole nutmeg

dried bay leaves

2 dried bay leaves

whole cloves

1 tbsp whole cloves

cumin seeds

2 tbsp cumin seeds

coriander seeds

3 tbsp coriander seeds

cardamom

1 tbsp cardamom

red pepper flakes

1 tsp red pepper flakes

For The Chicken Tikka Masala Marinade

For The Chicken Tikka Masala Marinade

full fat yogurt

1 cup full fat yogurt

ginger, grated

2 inches ginger, grated

garlic cloves, grated

2 garlic cloves, grated

of the homemade curry powder (above)

1 tbsp of the homemade curry powder (above)

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Drizzle of olive oil

Drizzle of olive oil

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

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

For The Tikka Masala Sauce

For The Tikka Masala Sauce

ginger, grated

2 inches ginger, grated

small yellow onion, finely minced

0.5 small yellow onion, finely minced

garlic, grated

2 cloves garlic, grated

small bird's eye chili, finely minced

1 small bird's eye chili, finely minced

vegetable oil

2 tbsp vegetable oil

tomato paste

1 tbsp tomato paste

heaping homemade curry powder (above)

1 tbsp heaping homemade curry powder (above)

28oz of crushed tomatoes

1 can 28oz of crushed tomatoes

of white sugar

pinch of white sugar

heavy cream

¾ cup heavy cream

DIRECTIONS

1.

For the Curry Powder

1.

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.

ears 1 cinnamon

4 stick ears 1 cinnamon

dried bay leaves

2 dried bay leaves

whole cloves

1 tbsp whole cloves

cumin seeds

2 tbsp cumin seeds

coriander seeds

3 tbsp coriander seeds

cardamom

1 tbsp cardamom

red pepper flakes

1 tsp red pepper flakes

nutmeg

1 whole nutmeg

2.

For the Chicken Marinade

1.

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.

full fat yogurt

1 cup full fat yogurt

ginger, grated

2 inches ginger, grated

garlic cloves, grated

2 garlic cloves, grated

of the homemade curry powder (above)

1 tbsp of the homemade curry powder (above)

Kosher salt

Kosher salt

Freshly ground pepper

Freshly ground pepper

Drizzle of olive oil

Drizzle of olive oil

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

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

2.

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.

3.

For the Tikka Masala Sauce,

1.

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.

vegetable oil

2 tbsp vegetable oil

garlic, grated

2 cloves garlic, grated

ginger, grated

2 inches ginger, grated

small bird's eye chili, finely minced

1 small bird's eye chili, finely minced

tomato paste

1 tbsp tomato paste

heaping homemade curry powder (above)

1 tbsp heaping homemade curry powder (above)

small yellow onion, finely minced

0.5 small yellow onion, finely minced

of white sugar

pinch of white sugar

28oz of crushed tomatoes

1 can 28oz of crushed tomatoes

2.

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

3.

Add heavy cream to your sauce. Stir to combine.

heavy cream

¾ cup heavy cream

4.

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

5.

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

6.

Serve and enjoy!

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