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CHICKEN TIKKA MASALA

Name: CHICKEN TIKKA MASALA
Cook time: 2700 s
Total time: 2700 s
Yield: 4 Servings
Ingredients: For The Curry Powder; 4 sticks cinnamon; 2 dried bay leaves; 1 tbsp whole cloves; 2 tbsp cumin seeds; 3 tbsp coriander seeds; 1 tbsp cardamom; 1 tsp red pepper flakes; 1 whole nutmeg; For The Chicken Tikka Masala Marinade; 1 cup full fat yogurt; 2 inches ginger, grated; 2 garlic cloves, grated; 1 tbsp of the homemade curry powder (above); kosher salt; freshly ground pepper; drizzle of olive oil; 4 three ounce boneless, skinless, chicken breasts (cut into one inch cubes); For The Tikka Masala Sauce; 2 inches ginger, grated; 1/2 small yellow onion, finely minced; 2 cloves garlic, minced; 1 small bird's eye chili, finely minced; 2 tbsp vegetable oil; 1 tbsp tomato paste; 1 tbsp heaping homemade curry powder (above); 1 twenty eight ounce can of crushed tomatoes; pinch of white sugar; 3/4 cup heavy cream; rice, optional

cook:

45 min

4,376,378 views One of my favorite curries is the beloved chicken tikka masala. You can make this dish at home by making your own curry powder and tikka masala sauce.

4 Servings

original

metric

INGREDIENTS

For The Curry Powder

4 sticks cinnamon

2 dried bay leaves

1 tbsp whole cloves

2 tbsp cumin seeds

3 tbsp coriander seeds

1 tbsp cardamom

1 tsp red pepper flakes

1 whole nutmeg

For The Chicken Tikka Masala Marinade

1 cup full fat yogurt

2 inches ginger, grated

2 garlic cloves, grated

1 tbsp of the homemade curry powder (above)

kosher salt

freshly ground pepper

drizzle of olive oil

4 three ounce boneless, skinless, chicken breasts (cut into one inch cubes)

For The Tikka Masala Sauce

2 inches ginger, grated

½ small yellow onion, finely minced

2 cloves garlic, minced

1 small bird's eye chili, finely minced

2 tbsp vegetable oil

1 tbsp tomato paste

1 tbsp heaping homemade curry powder (above)

1 twenty eight ounce can of crushed tomatoes

pinch of white sugar

¾ cup heavy cream

rice, optional

TOOLS

large stainless steel sauté pan

prep bowls

mixing bowls

spice grinder

grater

measuring cups & spoons

kitchen scale, optional

whisk

rubber spatula

Chef’s knife

metal spoon (for nutmeg)

cutting board

plastic wrap

fridge

rimmed baking sheet

meat thermometer

vegetable peeler

large saucepan

wooden spoon or spatula

oven

metal tongs

DIRECTIONS

For the Curry Powder

Begin by toasting your cinnamon, bay leaves, cloves, cumin seeds, coriander, cardamom, and red pepper flakes over medium heat in a dry stainless steel sauté pan. Make sure you keep the pan moving so as not to burn your spices.

4 stick cinnamon

2 dried bay leaves

1 tbsp whole cloves

2 tbsp cumin seeds

3 tbsp coriander seeds

1 tbsp cardamom

1 tsp red pepper flakes

large stainless steel sauté pan

Once fragrant and not quite smoking, add the toasted spices to a spice grinder and blend them until they form a fine powder.

measuring cups & spoons

spice grinder

Place in a bowl and grate nutmeg into it. Set aside.

1 whole nutmeg

prep bowls

grater

For the Chicken Marinade

In a bowl add full fat yogurt, grated ginger, grated garlic cloves, the homemade curry powder, salt, pepper, and a drizzle of olive oil. Whisk to combine.

1 cup full fat yogurt

2 inches ginger, grated

2 garlic cloves, grated

1 tbsp of the homemade curry powder (above)

kosher salt

freshly ground pepper

drizzle of olive oil

mixing bowls

grater

whisk

Cut boneless, skinless, chicken breasts into one inch cubes.

4 three ounce boneless, skinless, chicken breasts (cut into one inch cubes)

Chef’s knife

cutting board

Add the chicken cubes to the yogurt marinade. Mix to combine. Cover bowl and place in fridge for at least 4 hours and up to 24 hours.

4 three ounce boneless, skinless, chicken breasts (cut into one inch cubes)

For The Chicken Tikka Masala Marinade

mixing bowls

plastic wrap

fridge

rubber spatula

Spread chicken out evenly on a broiler pan in a rimmed baking sheet and place under the broiler on high for 10-15 minutes or until they register 160°F internally.

4 three ounce boneless, skinless, chicken breasts (cut into one inch cubes)

rimmed baking sheet

meat thermometer

For the Tikka Masala Sauce,

In a large saucepan, heat vegetable oil over medium high heat before adding yellow onion finely minced. Cook for about 1 minute before adding minced garlic, grated ginger, birds 'eye chili finely minced, tomato paste, and homemade curry powder. Mix them together for about 30 seconds before adding canned crushed tomatoes along with a little bit of sugar to help with the acidity. Cook for 5 minutes.

2 tbsp vegetable oil

½ small yellow onion, finely minced

2 cloves garlic, minced

2 inches ginger, grated

1 small bird's eye chili, finely minced

1 tbsp tomato paste

1 tbsp heaping homemade curry powder (above)

28 twenty eight ounce can of crushed tomatoes

pinch of white sugar

large saucepan

Begin cooking your rice, if desired.

rice, optional

Add heavy cream to your sauce. Stir to combine.

¾ cup heavy cream

rubber spatula

Add your chicken to the sauce and cook for about 5-10 minutes. Taste for seasoning and add salt and pepper if needed.

4 three ounce boneless, skinless, chicken breasts (cut into one inch cubes)

Plate up by putting a bed of rice down first, followed by your chicken tikka on top, and then garnish with some cilantro.

rice, optional

For The Chicken Tikka Masala Marinade

Serve and enjoy!

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