Chicken Tikka Masala Recipe

Chicken Tikka Masala is just one of those dishes when you try for the first time, your world expands a bit. The spices that add to the flavor will blow your mind. Give it try! It's not as hard as it seems. 

Serving Size: 4  

Ingredients: 

Chicken Marinade 

1. 1.5 lb of chicken thighs
2. ¾ cup of yogurt
3. 1 tbs Garam Masala
4. ½ tbs chili powder
5. 2 tsp of cumin
6. 2 tsp white pepper
7. 6 cloves garlic
8. 1.5 inch ginger
9. 1 lime
10. 2 tsp salt

Chicken Breading Ingredients 

1. 1 large onion
2. 2 roma tomatoes diced
3. 1.5 inch of ginger
4. 5 clove of garlic
5. 2 small chili
6. 1 tsp of tomato paste
7. ½ can of tomato puree
8. 2 cups of chicken stock
9. ½ cube of chicken bouillon
10. 2 tsp cumin
11. 1 tbsp of garam masala
12. 2 tsp turmeric powder
13. ½ tbs of chili powder
14. ¼ to ½ cup of heavy cream.
15. 1 tbs of honey
16. 1 tsp sugar

Directions: 

1. Smash garlic, ginger and chili for the marinade and marinate chicken up to overnight.
2. Add the onions into the oil in a saucepan and cook down until almost brown. Add in the tomatoes and cook down as well.
3. Then add in the garlic, ginger and chili and cook until fragrant into the same pan.
4. Turn flame to low and add in Cumin, garam masala, turmeric, chili powder. Cool for about 1-2 minutes. Make sure not burn. 
5. Add in bay leaf
6. Add in one small squeeze of tomato paste. About 1 to 2 tsp
7. Add in a can of tomato puree (14-15 oz) and simmer for 1 minute.
8. Add in chicken stock, chicken bouillon and simmer for about 30 minutes to an hour. Until the sauce is much tighter and there isn’t much water left.
9. Optional: you can blend the sauce to make it smooth or leave it as is. Most people like to blend, I did not. 
10. Bake the chicken at 400 degrees F for about 20 minutes or until 165 internal temp. 
11. Add in heavy cream and honey. Start with ¼ cup of heavy and see the color. Add in more heavy cream if you need a more orange/red color.
12. Add Kasoori Methi and top with Top with coriander.