Chicken Tikka Masala
Directions
- 1Make 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.
- 2Make the yogurt marinade by mixing full-fat yogurt, grated ginger, grated garlic, homemade curry powder, salt, pepper, and olive oil in a bowl.
- 3Cut 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.
- 4Spread 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.
- 5Prepare 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.
- 6Add crushed tomatoes and a pinch of sugar to the sauce and let it cook for about 5 minutes.
- 7Add heavy cream to the sauce and stir until combined.
- 8Add the cooked chicken to the sauce, and cook for another 5-10 minutes.
- 9Serve the chicken tikka masala over rice and garnish with cilantro.
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
- 0 kosher salt
- 0 freshly ground pepper
- 0 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
- 0 pinch white sugar
- 0.75 cup heavy cream
- 0 long grain basmati rice
- 0 cilantro
Equipment
knifecutting boardspice grinder or coffee grindersaucepanbroiler panrimmed baking sheetwhisk