Chicken Tikka Masala (Print Version)

Savor a creamy, spiced Indian curry with marinated chicken chunks in a flavorful tomato base. It's a restaurant-style dish you can easily cook at home.

# Ingredients:

→ Chicken Prep

01 - 28 oz (around 800g) chicken thighs without bones or skin, diced into small chunks
02 - 1 cup unsweetened plain yogurt
03 - 1½ tablespoons minced fresh garlic
04 - 1 tablespoon grated or minced fresh ginger
05 - 2 teaspoons garam masala spice blend
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon powder cumin
08 - 1 teaspoon Kashmiri chili (or ½ teaspoon regular red chili powder)
09 - 1 teaspoon table salt

→ Sauce Ingredients

10 - 2 tablespoons neutral oil like vegetable or canola
11 - 2 tablespoons unsalted butter
12 - 2 small onions (or 1 large), finely chopped
13 - 1½ tablespoons finely grated garlic
14 - 1 tablespoon finely grated fresh ginger root
15 - 1½ teaspoons garam masala
16 - 1½ teaspoons cumin powder
17 - 1 teaspoon turmeric spice
18 - 1 teaspoon ground coriander seed
19 - 14 oz of tomato puree, aka passata or tomato sauce
20 - 1 teaspoon Kashmiri chili for extra flavor or color (optional)
21 - 1 teaspoon red chili powder; adjust to your liking
22 - 1 teaspoon salt to taste
23 - 1¼ cups heavy cream (or swap with evaporated milk if you'd prefer fewer calories)
24 - 1 teaspoon brown sugar for a slight sweetness
25 - ¼ cup water, only if you want a thinner sauce

→ Toppings

26 - 3–4 tbsp freshly chopped cilantro (coriander)

# Directions:

01 - Grab a big bowl and toss in the diced chicken with yogurt, garlic, ginger, garam masala, turmeric, cumin, Kashmiri chili, and salt. Mix everything well so the chicken is fully coated. Let it sit for at least 10 minutes, but longer (overnight in the fridge) works even better.
02 - Warm up some oil in a large pan on medium-high heat. Place the marinated chicken in the pan a few pieces at a time without overcrowding it. Let each piece cook for about 3 minutes per side until browned. Don't worry if it's still a bit raw inside—it'll cook later! Keep it in a warm spot.
03 - Using the same pan, melt the butter and toss in the onions. Stir them around until soft and golden, which should take 3 minutes. Make sure to scrape up any tasty browned bits stuck to the pan—that's extra flavor!
04 - Next, add the ginger and garlic to the softened onions. Let it cook for about a minute until the aroma pops. Sprinkle in the garam masala, cumin, turmeric, and coriander. Stir constantly for about 20 seconds so the spices don’t burn.
05 - Add the tomato puree, salt, chili powders (both kinds if you’re using them), and let the mixture simmer gently for 10–15 minutes. Stir it here and there so it thickens and darkens beautifully.
06 - Pour the heavy cream and brown sugar into the sauce and mix until smooth. Put the browned chicken back into the pan, including any juices left behind. Cook on a gentle simmer for 8 to 10 minutes, letting the chicken cook all the way through. If the sauce feels too thick, just mix in a splash of water till it’s right.
07 - Sprinkle freshly chopped cilantro over everything and serve piping hot. It's amazing with naan or buttery rice on the side.

# Notes:

01 - Letting the chicken marinate overnight gives all the spices a chance to soak in for the best taste.
02 - Avoid steaming the chicken by cooking it in smaller batches instead of cramming the pan.
03 - Control the spice by adding more cream or less chili powder, depending on your personal preference.

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