Hybrid Restaurant-Style Tikka Masala (Silky Version)

• servings: 4-6
• active time: 40 minutes
• total time: 1 hour, 45 minutes

Ingredients

2 lbs chicken thighs, cut into 1-inch cubes

1/2 cup plain yogurt

1 tbsp lemon juice

1 tbsp ginger-garlic paste

2 tbsp kashmiri chili powder, divided

1 tsp garam masala

1 tsp salt

3 tbsp ghee

1 large yellow onion, roughly chopped

4 cloves garlic, minced

1 inch ginger, minced

1 tsp cumin

1 tsp turmeric

15 oz tomato sauce or crushed tomatoes

1/2 cup raw cashews, soaked in hot water for 15 minutes

1 tsp sugar

1/2 cup heavy cream

1 tbsp kasuri methi

Directions

In a bowl, combine the chicken with the yogurt, lemon juice, ginger-garlic paste, 1 tablespoon of kashmiri chili powder, garam masala, and salt. Refrigerate for at least 1 hour.

Set an oven rack near the top and turn your broiler to high. Arrange the marinated chicken on a wire rack set over a baking sheet. Broil for 6 to 8 minutes until the chicken has charred edges. Set aside.

In a large pot or Dutch oven, melt the ghee over medium heat. Add the chopped onion and sauté until translucent and starting to brown around the edges.

Add the minced garlic and ginger, cooking for 1 minute until fragrant. Stir in the cumin, turmeric, and the remaining 1 tablespoon of kashmiri chili powder. Bloom the spices for 30 seconds.

Add the tomato sauce and the soaked cashews. Simmer the mixture for 15 minutes to allow the flavors to develop and the cashews to soften.

Use an immersion blender to blend the sauce directly in the pot until it is completely smooth and velvety.

Stir in the sugar and heavy cream. Add the broiled chicken pieces along with any juices collected on the baking tray.

Crush the kasuri methi between your hands and stir it into the pot. Let the curry simmer on low for 5 minutes before serving to let the flavors meld.

Notes

Soaking the cashews is a critical step; it ensures they blend into a perfectly smooth cream rather than leaving a grainy texture in the sauce.