Tikka Masala Recipe
Your selection cooked in homemade tomato sauce with a touch of cream
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Ingredients
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Protein & Marinade
Tomato Sauce
Method
Protein & Marinade
Prep and marinate
Trim excess fat from the chicken thighs and cut into 1 to 1-1/2 inch pieces. In a medium bowl combine plain yogurt, garlic paste, ginger paste, lemon juice, ground coriander, ground cumin, garam masala, and 1/2 tsp kosher salt. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer will tenderize further).
Sear the chicken
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove excess marinade (shake off yogurt) and add chicken pieces in a single layer (cook in batches if needed). Sear 2-3 minutes per side until golden but not fully cooked through. Transfer seared chicken to a plate and set aside. Reserve any juices.
Tomato Sauce
Cook aromatics and spices
In the same large skillet reduce heat to medium and add 2 tablespoons butter and 1 tablespoon vegetable oil. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and golden, about 6-8 minutes. Stir in minced garlic and minced ginger and cook 30-60 seconds until fragrant. Add 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp sweet paprika, and 1/4 tsp hot paprika or cayenne; cook and stir 30 seconds to bloom the spices.
Build the tomato base
Stir in 2 tablespoons tomato paste and cook 1-2 minutes, stirring, to remove raw tomato flavor. Add the 14 oz crushed tomatoes and 1/2 cup water or low-sodium chicken broth; stir to combine. Add 1/2 teaspoon granulated sugar and bring the sauce to a gentle simmer. Reduce heat to low and simmer, uncovered, for 10 minutes to thicken and concentrate flavors, stirring occasionally.
Finish the sauce with chicken and cream
Return the seared chicken (and any accumulated juices) to the skillet, submerging pieces in the sauce. Stir in 1 teaspoon garam masala and 3/4 teaspoon salt (adjust to taste). Simmer gently for 8-10 minutes until chicken is cooked through (internal temp 165°F / 74°C) and sauce is slightly reduced. Stir in 1/2 cup heavy cream and heat through 1-2 minutes; do not boil vigorously after adding cream to avoid splitting. Taste and adjust seasoning with salt or a pinch more sugar if tomatoes are too acidic.
Serve
Remove from heat, sprinkle chopped fresh cilantro over the top. Serve hot with basmati rice or naan.