ThatDudeCanCook's Ultimate Chicken Tikka Masala

• servings: 4
• active time: 45 minutes
• total time: 3 hours

Ingredients

2 lbs chicken thighs, boneless and skinless, cut into 1-inch cubes

1 tbsp lemon juice

2 tbsp kashmiri chili powder, divided

1 tsp salt

2 tbsp ginger-garlic paste, divided

1/2 cup plain Greek yogurt

1.5 tsp garam masala, divided

1/2 tsp turmeric

2 tbsp neutral oil

2 tbsp ghee

1 tsp whole cumin seeds

1 large red onion, finely diced

2 bird's eye chilies, slit (optional)

1 tbsp ground coriander

1.5 lbs fresh tomatoes, blended until smooth

1 tsp sugar

1/2 cup heavy cream

1 tbsp kasuri methi, crushed

Directions

In a large bowl, toss the chicken cubes with the lemon juice, 1 tablespoon of kashmiri chili powder, salt, and 1 tablespoon of ginger-garlic paste. Let this rest for 20 minutes.

While the chicken rests, sauté the remaining 1 tablespoon of ginger-garlic paste in 2 tablespoons of neutral oil for 30 seconds until fragrant. Let the oil cool completely.

Whisk together the Greek yogurt, the cooled ginger-garlic oil, 1 teaspoon of garam masala, and the turmeric. Pour this over the chicken, mix well, and refrigerate for at least 2 hours or overnight.

Heat a large skillet over high heat with a splash of oil. Sear the chicken in batches until deeply charred on the outside and about 90% cooked through. Remove the chicken from the pan and set aside.

In the same pan or a clean pot, melt the ghee and add the cumin seeds. Once they sizzle, add the diced onions and sauté for 10 to 12 minutes until they are a deep golden brown.

Add the slit chilies, the remaining 1 tablespoon of kashmiri chili powder, and the ground coriander. Stir for 30 seconds.

Pour in the blended tomatoes and sugar. Simmer on medium-low for 25 minutes, stirring occasionally, until the sauce is a thick, dark red paste and the oil begins to separate from the edges.

Stir in the heavy cream and return the chicken to the pan. Add the remaining 1/2 teaspoon of garam masala. If the sauce is too thick, add a small splash of water.

Finish by crushing the kasuri methi between your palms and stirring it into the sauce. Simmer for 2 minutes and serve.

Notes

For the best results, use fresh ginger and garlic for the paste rather than store-bought. If you prefer a milder curry, omit the bird's eye chilies.

Chicken works wonderfully under the broiler, until blackened in spots. Turn over and repeat. Finish cooking in the sauce BEFORE adding the cream.