Chicken Tikka Masala

Method

• Prep:

  Add the cubed chicken thighs to a bowl and go in with the yogurt, lemon juice, garam masala, salt, chicken bouillon, chili powder, cumin, coriander, turmeric, paprika, garlic paste and ginger paste. Mix everything together until the chicken is fully coated. Cover and let it marinate for at least one hour. The longer you marinate the more flavor you get so overnight in the fridge is even better if you have the time.

  Cooking the Chicken:

  Heat a medium high pan and sear the marinated chicken on each side until you get a good crust all around. You do not need to cook it all the way through at this point. Remove the chicken from the pan and set it aside.

  Sauce:

  In the same pan add the ghee and diced red onion. Cook until the onion is translucent and softened. Add in the garlic paste and ginger paste and cook until fragrant.

  Go in with the garam masala, salt, chicken bouillon, chili powder, cumin, coriander, turmeric and paprika. Stir everything together and let the spices bloom in the pan for about a minute. Then add in the whole peeled tomatoes along with the water and let the tomatoes cook down for about 10 minutes, breaking them up as they cook.

  Once the tomatoes have cooked down transfer the mixture to a blender and blend to your preferred consistency. Pour the sauce back into the pan, add the chicken back in and combine well. Bring everything to a simmer.

  Go in with the heavy cream, sugar and most importantly the kasoori methi. The kasoori methi is what gives chicken tikka masala that signature depth and slightly smoky flavor that makes it taste authentic. Stir everything together and add in the butter. Let the masala reduce and thicken to your liking, stirring occasionally.

  Plate it up, top with a drizzle of cream and freshly chopped cilantro. Serve with homemade butter naan for the full experience.

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  TIPS AND TRICKS:

  -Marinating the chicken for at least one hour is important but overnight is where it really shines. The yogurt breaks down the protein and allows all of those spices to penetrate deep into every piece. Do not rush this step.

  -Letting the spices bloom in the pan before adding the tomatoes is a key step that a lot of people skip. Toasting the spices in the ghee activates their essential oils and gives you a much deeper and more complex flavor in the final sauce.

  -Blending the tomato and onion mixture gives you that smooth restaurant quality tikka masala sauce. Blend it as smooth or as chunky as you like. A fully blended sauce gives you the most authentic result.

  -Kasoori methi is the ingredient that makes this dish taste like the real thing. Do not substitute or skip it. It is available at most Indian grocery stores and online and a little goes a very long way. It adds a slightly smoky herby flavor that you simply cannot replicate with anything else.

  -The butter added at the end is a finishing touch that adds richness and gives the sauce that glossy beautiful texture. Add it off the heat or over very low heat and stir it in slowly so it melts evenly into the sauce.

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  WHAT TO SERVE WITH THIS:

  -Homemade butter naan is the ultimate pairing for this dish. The soft fluffy bread soaks up all of that creamy masala sauce and every bite is incredible. Check out my homemade butter naan recipe on the blog.

  -Basmati rice is another classic option and works beautifully as a base for the masala sauce. The light fluffy grains soak up the flavor without competing with it.

  -A simple cucumber raita on the side adds a cool refreshing contrast to the warmth of the spices and rounds the whole meal out perfectly.

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  FREQUENTLY ASKED QUESTIONS:

  What is kasoori methi and where do I find it?

  Kasoori methi is dried fenugreek leaves and it is the ingredient that gives chicken tikka masala its signature flavor. You can find it at Indian grocery stores, specialty spice shops or online. It is worth tracking down because there is really no substitute that comes close to replicating that flavor.

  Can I use chicken breast instead of chicken thighs?

  You can but chicken thighs are the better choice here. They stay juicy and tender through the marinating and cooking process while chicken breast can dry out more easily, especially with the high heat sear. If you go with breast just be careful not to overcook it during the sear since it will continue cooking in the sauce.

  Can I make this less spicy?

  Yes. Simply reduce the chili powder in both the marinade and the sauce to dial the heat down to your liking. The dish will still have incredible flavor from all of the other spices. You can also add a little more heavy cream at the end to mellow out any heat.

  Can I make this ahead of time?

  Absolutely and it actually tastes even better the next day after the flavors have had more time to develop. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if needed.

  Can I use butter instead of ghee?

  You can substitute butter for ghee but ghee has a higher smoke point and a richer nuttier flavor that adds an authentic depth to the dish. If you have access to ghee I would strongly recommend using it. It is available at most grocery stores now in the international foods aisle.