Chicken Tikka Masala

Ingredients

Tikka Marinade

• 1.5 lbs boneless chicken thighs, cut into 1.5" pieces
• 1 cup plain yogurt
• 2 tsp garam masala, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric
• 1 tbsp lemon juice, salt

Masala Sauce

• 2 tbsp butter or ghee
• 1 large onion, finely diced
• 4 garlic cloves, minced · 1 tbsp grated ginger
• 1 tbsp garam masala, 1 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp cayenne
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 1 tsp sugar, salt
• Fresh cilantro, basmati rice, naan (→ see breads/naan)

Method

1. Marinate chicken 1–4 hours (or overnight).
2. Cook chicken: Thread onto skewers or spread on a sheet pan. Broil 8–10 min until charred. Set aside.
3. Sauce: Melt butter. Cook onion 8 min until golden. Add garlic, ginger, 1 min. Add spices, stir 1 min (blooming). Add tomatoes, simmer 15 min. Blend smooth.
4. Combine: Add cream, sugar, and chicken. Simmer 10 min. Season.
5. Serve with rice and naan.

What You're Practicing

• Yogurt marinade tenderizes and carries spice into the meat
• Blooming spices in fat — the same technique across Indian, Mexican, and Thai cooking
• Blending sauce smooth for a restaurant-quality finish