Chicken Tikka Masala

• servings: 8+
• active time: 2
• total time: 24 hours

Ingredients

Main:

4lbs Chicken Thighs

Marinade:

2 cups Plain Yogurt (Almond Yogurt for vegan/lactose free alternative)

2 tablespoons Ginger

2 teaspoons Turmeric

2 teaspoons Cumin

4 teaspoons Garam Masala

3 tablespoons Garlic (minced)

2 teaspoons salt

2 teaspoons kashmir Chili (substitute medium red chili powder if unavailable)

Sauce:

2-4 tablespoons olive oil

4 tablespoons butter

2 large onions (diced)

3 tablespoons garlic (grated/minced)

2 tablespoons ginger (grated/minced)

2 tablepoons turmeric (grated/minced)

3 teaspoons garam masala

3 teaspoons ground cumin

2 teaspoons coriander (ground)

28 ounces tomato puree (or canned/peeled tomatoes)

2 teaspoons Kashmiri chili

2 teaspoons salt

2 cups heavy cream (plant based for vegan/lactose option)

3 teaspoons brown sugar

Cilantro as garnish

Directions

Marinade (12 to 24 hours prior to cooking):

Cut chicken into bite size pieces. Combine yogurt with all other Marinade ingredients in a large bowl. Once mixed, add chicken to mixture ensuring every piece is completely covered. Cover the bowl and place in refrigerator for 12-24 hours.

Sauce/Main:

Remove chicken from yogurt mixture and wipe away excess yogurt.

In a large pot/chefs oven/Dutch oven, add olive oil and sear chicken in groups, 2-3 minutes per side. Remove seared chicken and place in separate storage container - it will all be added back to the main pot and sauce later.

Next, reduce heat slightly below medium, add butter and onions to the pot and let sweat for 3-4 minutes.

Add garlic and ginger and let saute for one minute.

Add turmeric, garam masala, coriander, and cumin.Mix in tomato puree, kashmiri chili, and salt and let simmer for 20 minutes. Lengthening this simmer will increase thickness of sauce, and can be lengthened for hours if heat is moved to low. Also during this time using an immersion blender can reduce the chunkiness of the onions and further thicken the sauce.

Add cream and brown sugar and stir thoroughly. Add chicken and let simmer until ready to serve.

Serve with basmati rice, naan, and cilantro as garnish.

Nutrition

• Calories: 6000
• Protein: 400