Chicken Tikka Masala youtu.be 5 mins Pick the duration units Minutes Hours Serves 1 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export copied = false, 2000)" disabled class="opacity-50" > Copied! Copy {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Plain text {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Notion markdown {loading = false; export_guides_dialog.showModal()}, 2000)" > Exporting... Evernote enex Print Cancel Edit save Directions 1. Make your own curry powder by toasting the spices (except nutmeg) in a dry stainless steel saucepan over medium heat until fragrant, then grind them in a spice grinder. 2. Make the yogurt marinade by mixing full-fat yogurt, grated ginger, grated garlic, homemade curry powder, salt, pepper, and olive oil in a bowl. 3. Cut boneless, skinless chicken breasts into 1-inch cubes and add them to the marinade, allowing them to marinate for at least 4 hours and up to 24. 4. Spread the marinated chicken evenly on a broiler pan set in a rimmed baking sheet and broil on high for 10-15 minutes, or until they reach 160 degrees internally. 5. Prepare the tikka masala sauce by sautéing minced onion in vegetable oil until softened. Then add grated ginger, garlic, chili, tomato paste, curry powder, and cook for 30 seconds until fragrant. 6. Add crushed tomatoes and a pinch of sugar to the sauce and let it cook for about 5 minutes. 7. Add heavy cream to the sauce and stir until combined. 8. Add the cooked chicken to the sauce, and cook for another 5-10 minutes. 9. Serve the chicken tikka masala over rice and garnish with cilantro. 1. Make your own curry powder by toasting the spices (except nutmeg) in a dry stainless steel saucepan over medium heat until fragrant, then grind them in a spice grinder. 2. Make the yogurt marinade by mixing full-fat yogurt, grated ginger, grated garlic, homemade curry powder, salt, pepper, and olive oil in a bowl. 3. Cut boneless, skinless chicken breasts into 1-inch cubes and add them to the marinade, allowing them to marinate for at least 4 hours and up to 24. 4. Spread the marinated chicken evenly on a broiler pan set in a rimmed baking sheet and broil on high for 10-15 minutes, or until they reach 160 degrees internally. 5. Prepare the tikka masala sauce by sautéing minced onion in vegetable oil until softened. Then add grated ginger, garlic, chili, tomato paste, curry powder, and cook for 30 seconds until fragrant. 6. Add crushed tomatoes and a pinch of sugar to the sauce and let it cook for about 5 minutes. 7. Add heavy cream to the sauce and stir until combined. 8. Add the cooked chicken to the sauce, and cook for another 5-10 minutes. 9. Serve the chicken tikka masala over rice and garnish with cilantro. Add Direction Ingredients 1 stick cinnamon stick 1 whole whole nutmeg 2 dried dried bay leaves 1 Tbsp whole cloves 2 Tbsp cumin seeds 3 Tbsp coriander seeds 1 Tbsp cardamom 1 tsp red pepper flakes 1 cup full fat yogurt 2 inches ginger 2 cloves garlic cloves 1 Tbsp homemade curry powder kosher salt freshly ground pepper olive oil 3 boneless, skinless chicken breasts 2 inches ginger 1 half small yellow onion 2 cloves garlic cloves 1 small bird's eye chili 2 Tbsp vegetable oil 1 Tbsp tomato paste 1 heaping Tbsp homemade curry powder 1 28-ounce can crushed tomatoes pinch white sugar 0.8 cup heavy cream long grain basmati rice cilantro - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment knife cutting board spice grinder or coffee grinder saucepan broiler pan rimmed baking sheet whisk Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe