Chicken Tikka Masala Recipe
Classic Chicken Tikka Masala: marinated chicken seared and finished in a rich, spiced tomato-cream sauce.
Equipment
- Large Bowl
- large rondeau or wide pot
- large carbon-steel or nonstick frying pan
- Spatula or tongs
Ingredients
Ingredients
- 2 poundschicken – both thighs and breasts cut into 1-inch cubes
- 1/2 cupfull-fat yogurt
- 1 tablespoonfinely grated ginger
- 1 tablespoonfinely grated garlic
- juice of 1/2 lemon about 1 to 1/2 tablespoons
- 1/2 teaspoonground turmeric
- 1 1/2 teaspoonsground Kashmiri chili powder
- 1/2 teaspoonfenugreek optional
- 1/2 to 1 1/2 teaspoonsgaram masala
- 3 tablespoonsghee or oil
- coarse salt and freshly cracked pepper to taste
- 3 tablespoonsghee or oil
- 1 peeled small-diced red onion.
- 1 tablespoonfinely grated ginger
- 1 tablespoonfinely grated garlic
- 1 seeded thinly sliced serrano pepper
- 2 teaspoonsKashmiri chili powder
- 1/2 to 1 1/2 teaspoonsgaram masala
- 3 cupstomato puree
- 1 cupchicken stock
- 2/3 cupheavy whipping cream
- 1/2 teaspoonfenugreek optional
- 1/4 cupfinely minced fresh cilantro
- coarse salt and freshly cracked pepper to taste
Instructions
Instructions
- Pat the 2 pounds chicken dry and cut into roughly 1-inch cubes; set aside.
- In a large bowl whisk together 1/2 cup full-fat yogurt, juice of 1/2 lemon (about 1 to ½ tablespoons), 1 tablespoon finely grated ginger, 1 tablespoon finely grated garlic, ½ teaspoon ground turmeric, 1 ½ teaspoons ground Kashmiri chili powder, ½ to 1 1/2 teaspoons garam masala, ½ teaspoon fenugreek (optional), and coarse salt and freshly cracked pepper to taste.
- Add the chicken to the marinade and thoroughly mix so all pieces are coated. Cover and refrigerate for 30 minutes to 24 hours.
- Heat 3 tablespoons ghee or oil in a large rondeau or wide pot over medium heat until melted. Add the peeled, small-diced red onion, gently season with salt, and sauté for about 5 minutes until lightly browned.
- Reduce the heat to low and continue stirring occasionally for about 10 minutes, or until the onions are dark brown and caramelized.
- Stir in 1 tablespoon finely grated ginger and 1 tablespoon finely grated garlic; cook just until fragrant, about 30 to 45 seconds.
- Add the seeded, thinly sliced serrano pepper and sauté 1 to 2 minutes.
- Stir in 2 teaspoons Kashmiri chili powder and ½ to 1 1/2 teaspoons garam masala; cook briefly to bloom the spices, about 30 seconds.
- Pour in 3 cups tomato puree and increase heat to medium; cook 5 to 7 minutes until the puree reduces slightly.
- Add 1 cup chicken stock and cook 8 to 10 minutes to reduce and concentrate the flavors.
- Stir in 2/3 cup heavy whipping cream, ½ teaspoon fenugreek (optional), and coarse salt and freshly cracked pepper to taste. Remove the sauce from the heat and set aside.
- In a separate large carbon-steel or nonstick frying pan, heat 3 tablespoons ghee or oil over high heat until it begins to smoke lightly.
- Add the marinated chicken in a single layer, spreading it around the pan. Let it sear untouched for 3 minutes, then sauté for an additional 5 minutes or until the chicken is cooked through and no longer pink.
- Transfer the cooked chicken (and any juices from the pan) into the pot with the tikka masala sauce. Add 1/4 cup finely minced fresh cilantro and stir to combine.
- Return the pot to medium heat and warm everything together until the chicken is heated through and the sauce is bubbling gently. Taste and adjust salt and pepper if needed.
- Serve the chicken tikka masala with basmati rice and naan.
Notes
Notes
Make-Ahead:
This is meant to be eaten immediately; However, you can keep warm in the sauce on low heat for up to 30 minutes before serving.
How to Store:
Cover and keep the butter chicken in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw it in the fridge for 1 day before reheating.
How to Reheat:
Add the desired amount of chicken tikka masala to a small saucepot and heat over low heat until hot. You may need to slightly thin out the sauce with a few tablespoons of water.
Substitute 4
cups of small-diced fresh tomatoes for the cups of tomato puree.
The longer
the marinade, the more flavorful the chicken will become.
I used
a 6-quart rondeau pot for the sauce.
When searing
the chicken, you can use a carbon steel, cast iron, or non-stick frying pan.
To grill,
skewer the chicken and cook for 3 to 4 minutes per side on all four sides on a hot grill between 450° and 550°. Once it’s done, remove them from the skewer and coat them in the sauce.
Make-Ahead:
This is meant to be eaten immediately; However, you can keep warm in the sauce on low heat for up to 30 minutes before serving.
How to Store:
Cover and keep the butter chicken in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw it in the fridge for 1 day before reheating.
How to Reheat:
Add the desired amount of chicken tikka masala to a small saucepot and heat over low heat until hot. You may need to slightly thin out the sauce with a few tablespoons of water.
Substitute 4
cups of small-diced fresh tomatoes for the cups of tomato puree.
The longer
the marinade, the more flavorful the chicken will become.
I used
a 6-quart rondeau pot for the sauce.
When searing
the chicken, you can use a carbon steel, cast iron, or non-stick frying pan.
To grill,
skewer the chicken and cook for 3 to 4 minutes per side on all four sides on a hot grill between 450° and 550°. Once it’s done, remove them from the skewer and coat them in the sauce.