Chicken Tikka Masala
Someone several years ago posted a recipe for chicken tikka masala in a comment and it seems that they’ve deleted their account. This recipe is hands-down the best tikka masala I’ve ever had, and I feel obligated to get it back out there on the internet. I’ve made some adjustments over time, honing in on what works and doesn’t work, but shoutout to that once-Redditor for putting together this recipe.
Ingredients
Spice Blend
- 2 tbsp garam masala
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp ground turmeric
- 1 tsp black pepper
- 1 tsp cayenne pepper (optional, or scale it up/down)
Marinade
- 1.25 cups whole fat plain greek yogurt
- 3 inches ginger, grated
- 4 cloves garlic, grated
- 2 tbsp lime juice (about 1 lime)
- 1 tsp salt
- ½ tsp sugar
- 2 lbs boneless skinless chicken thighs, cut into 2-4in chunks
Curry Paste
- ½ large white onion
- 2 roma tomatoes
- 2 tbsp neutral oil (canola, avocado, ghee, etc.)
- 3 inches ginger, grated
- 4 cloves garlic, grated
- 1.5 tbsp tomato paste
The Rest
- 1x14oz can of crushed tomatoes
- 2 cups chicken stock
- 1 tsp chicken bullion powder (one cube)
- 2 tsp worcestershire sauce (or 1 tsp fish sauce)
- 1 bay leaf
- ½ to 1 cup heavy cream
Step 1:
Prepare your spice blend by combining all spice blend ingredients.
Step 2:
Prepare your marinade by combining all marinade ingredients plus one half of the spice blend you made above. Add your chicken, mix well, and marinate in the refrigerator overnight.
Step 3:
Create the base to your curry paste by pureeing ½ large white onion and 2 roma tomatoes in a blender. Heat 2 tbsp oil over medium-high heat in a pan. Your paste will want to stick by the end, so consider using a nonstick pan. Add pureed tomato and onion mixture to the heated oil. Let bubble for 20-30 minutes until no water remains in the puree and the puree is beginning to caramelize, lowering your heat if scorching happens.
Step 4:
While the paste is forming, pull your marinated chicken from the fridge, shake your pieces of excess marinade, and add it all to a foil-lined sheet pan. Reserve your excess marinade. Your pan may be a little crowded - it’s not that big of a deal. Add sheet pan to the oven on an upper rack and broil on high until pieces are developing charred portions and all pieces have some brown on them. Remove from the oven and rest.
Step 5:
Returning to the paste - after it is devoid of water, lower your heat a bit, and add your grated garlic (4 tbsp) and ginger (3 inches). Cook until fragrant, about a minute.
Step 6:
Add 1.5 tbsp tomato paste to your paste and cook for 2 minutes.
Step 7:
Cut off your heat and add the remainder of your spice mixture to the paste. Mix it until it’s incorporated, removing the pan from the original burner if the spice mix wants to burn. Set paste aside.
Step 8:
Heat a dutch oven on medium-high and add your reserved marinade. Reduce until it begins to develop a brown tinge. Add your broiled chicken to the pot, mixing with the marinade. Add your curry paste, chicken stock, crushed tomatoes, chicken bullion, worcestershire/fish sauce, and bay leaf. Bring to a simmer, reduce heat, and simmer half-covered for an hour.
Step 9:
Your sauce should be quite thick now. Finish with ½ cup - 1 cup heavy cream, depending on your preference. Taste and salt to your preference. Take out the bay leaf - my great uncle choked on one once!
Step 10:
Serve with rice, roti, naan, or any other starch of choice (except maybe not pasta).
Notes:
The curry paste can be made in advance when you make the marinade - complete steps 1-3 and 5-7 in advance of step 4 and refrigerate until needed.