AMAZING Tikka Masala Home

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By Brian Lagerstrom

There are few things better than saucy chicken on a bed of rice. Chicken Tikka Masala really scratches that special itch. Check out this very easy, very effective recipe.

Prep Time: 30

Cook Time: 25

Marinating Time (optional): 1

Total Time: 1 55

Servings: servings

Ingredients

TIKKA MASALA SPICE BLEND:

10 g cumin
10 g paprika
10 g curry powder
10 g garam masala
3 g chile flake

CHICKEN MARINADE:

1 kg boneless skinless chicken thighs, about 12
half of the tikka masala spice blend
olive oil
200 g plain Greek yogurt
20 g kosher salt
20 g lemon juice, about ½ a lemon
20 g garlic, grated,4 cloves
20 g ginger, grated

MASALA GRAVY:

1 large whole onion, peeled, grated
20 g garlic, grated, 4 cloves
20 g ginger, grated
30 g serrano chile, diced, 1 small chile
30 g ghee or olive/coconut oil
strong pinch of salt
other half of tikka masala spice blend
800 g crushed tomatoes, canned
3 g kosher salt
5-7 g sugar
250 g heavy cream

Metric - US Customary

Instructions

Prepare the tikka masala spice blend by combining cumin, paprika, curry powder, garam masala, and chile flake in a bowl. Stir together and divide in half.
Place chicken thighs in a medium bowl. Add half of the tikka masala spice blend, a drizzle of olive oil, Greek yogurt, salt, lemon juice, garlic, and ginger. Mix well to coat. Marinate in the fridge for 15 minutes, but ideally 1 hour
Grate onion, garlic, and ginger. Dice the serrano Chile.
In a heavy-bottomed pot, melt ghee or oil over medium heat. Add grated onion, garlic, ginger, and diced serrano. Sprinkle with a strong pinch of salt and sauté until fragrant and softened, about 2-3 minutes
Add the remaining half of the tikka masala spice blend and toast the spices for about a minute. Stir in the crushed tomatoes and scrape up any browned bits from the bottom of the pot.
Turn the heat to low and simmer for about 2 minutes until slightly thickened. Stir in salt, sugar, and heavy cream.
Preheat the grill to its highest setting. Oil the grates well to prevent sticking. Grill the marinated chicken thighs for 5-6 minutes. Flip chicken over with a spatula and continue to cook and char for 2-3 minutes on the second side.
Chop the grilled chicken into bite-sized pieces. Stir the chopped chicken into the masala gravy. If the gravy is too thick, add a splash of water to achieve the desired consistency.