Tikka Masala Recipe

Marinate chicken

In a bowl combine yogurt, ginger garlic paste (1 tbs), ground cumin (1 tsp), ground coriander (1 tsp), garam masala (1 tsp), paprika (1 tsp), kosher salt (1 tsp) and lemon juice (1 tbs). Add chicken pieces and mix to coat. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high. Add 1 tsp neutral oil. Remove excess marinade from the chicken (let excess drip off) and add chicken pieces in a single layer. Sear until browned and cooked through, about 4–6 minutes per side depending on size (internal temp 165°F / 74°C). Remove chicken and set aside. Alternatively, thread onto skewers and broil/grill until slightly charred.

Toast nuts and seeds

In a small skillet over medium heat add 1 tsp neutral oil. Add raw almonds and sesame seeds. Toast, stirring constantly, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool slightly. Transfer to a mortar & pestle or small food processor and pulse briefly with 0.25 tsp salt until coarsely ground (should remain slightly chunky). Set aside.

Roast or char red peppers (recommended)

Preheat broiler or a stovetop gas flame. Place pepper halves or strips on a baking sheet and broil or char over the flame until skin is blackened in spots and flesh is tender, about 8–12 minutes turning as needed. Place in a bowl and cover with plastic wrap for 10 minutes; peel and discard skins, then slice into strips. Alternatively, you may sauté them directly in the pan.

Sauté aromatics

Heat 2 tbs neutral oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent and beginning to brown, about 6–8 minutes. Add 1 tbs ginger garlic paste and cook 1 minute until fragrant.

Build the sauce

Stir in tomato paste (2 tbs) and cook 1–2 minutes to caramelize slightly. Add ground cumin (1 tsp), ground coriander (1 tsp), paprika (1 tsp), turmeric (1/2 tsp) and crushed red pepper flakes (0.25 tsp, optional). Cook spices 30–45 seconds until fragrant. Pour in crushed tomatoes (14 oz) and vegetable/chicken stock (1/2 cup) and bring to a gentle simmer. Simmer 8–10 minutes to thicken slightly.

Add chickpeas and peppers

Stir in drained chickpeas (1 cup) and the peeled roasted red pepper strips. Simmer 5 minutes until chickpeas are warmed through and peppers have melded into the sauce.

Finish sauce

Lower heat to medium-low. Stir in toasted sesame-almond blend (all of the coarse ground mixture) to slightly thicken and add nutty flavor. Pour in heavy cream or coconut milk (1/2 cup), garam masala (1 tsp), kosher salt (1 tsp), and black pepper (1/2 tsp). Simmer gently 3–4 minutes. Taste and adjust seasoning — add more salt or a squeeze of lemon if needed. If you prefer a smoother sauce, use an immersion blender to pulse the sauce until desired consistency (optional).

Return chicken

Add the cooked chicken pieces back into the pan, stirring to coat with sauce. Simmer 3–5 minutes until chicken is heated through and flavors meld. If using butter, stir in 1 tbs at the end for added richness.

Garnish with chopped cilantro and serve hot with lemon wedges on the side. Serve over steamed basmati rice or with warm naan. This recipe yields about 4 servings.