The BEST Chicken Tikka Masala

Ingredients

• 1 cup Plain Yogurt
• ½ unit Lemon — Juice of ½ Lemon
• 3 cloves Garlic — finely grated
• 1 tbsp Ginger — finely grated
• 2 tsp Garam Masala
• ½ tsp Salt
• 6 pieces Boneless Skinless Chicken Thighs — cut into bite size pieces
• 2 tbsp Vegetable/Canola Oil
• 2 tbsp Butter
• 2 medium Onions — finely diced
• 3 cloves Garlic — finely grated
• 1 tbsp Ginger — finely grated
• ½ tsp Turmeric Powder
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Garam Masala
• 1 tsp Ground Red Chili Powder
• 2 cups Strained Tomato Sauce
• 1 cup Heavy Cream
• Salt — to taste
• Fresh Coriander — to garnish

Steps

1. 1

   In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, and salt. Add chicken thighs and mix well to coat. Marinate for at least 1 hour in the fridge.

   ▶ 0:00
2. 2

   In a large pot, heat oil over medium-high heat. Add marinated chicken pieces and brown for 2-3 minutes on each side. Set aside.

   ▶ 1:30
3. 3

   In the same pan, add butter and diced onions. Cook until soft and translucent.

   ▶ 2:14
4. 4

   Add minced garlic and ginger to the onions and sauté for 30-45 seconds.

   ▶ 2:58
5. 5

   Stir in turmeric, ground coriander, ground cumin, and garam masala. Fry for 15-20 seconds until fragrant.

   ▶ 3:08
6. 6

   Add strained tomato sauce and ground red chili powder. Season with salt to taste. Simmer for 15-20 minutes on low heat, stirring occasionally until the sauce thickens and darkens in color.

   ▶ 3:31
7. 7

   Return the browned chicken to the pan and add heavy cream. Stir to combine and cook for an additional 10 minutes until bubbling and thickened.

   ▶ 3:56
8. 8

   Garnish with fresh coriander and serve with hot basmati rice or naan.

   ▶ 4:15