Chicken Tikka Masala

Chicken Marinade

• 907 g2 lb chicken thigh
• 15 g1 tbsp garlic paste
• 15 g1 tbsp ginger paste
• 10 ml2 tsp garam masala
• 5 ml1 tsp turmeric
• 5 ml1 tsp cumin powder
• 5 ml1 tsp coriander powder
• 5 ml1 tsp kashmiri chili powder
• 11 g2 tsp salt
• 235 ml1 cup plain yogurt

Curry Spice Mix

• 7 ml11/2 tsp garam masala
• 10 ml2 tsp cumin powder
• 5 ml1 tsp turmeric
• 5 ml1 tsp coriander powder
• 5 ml1 tsp cayenne pepper
• 5 ml1 tsp paprika
• 5 ml1 tsp kashmiri chili powder
• 11 g2 tsp salt

Sauce

• 11 large white onion
• 794 g1.8 lb tomato puree
• 60 ml4 tbsp water
• 15 g1 tbsp garlic paste
• 15 g1 tbsp ginger paste
• 57 g1/4 cup butter
• heavy cream

Instructions

1. 1 Slice chicken thigh into 2-inch pieces and marinate with garlic, ginger, garam masala, turmeric, ground cumin, ground coriander, kashmiri chili powder, salt, and yogurt for 1-2 hours or up to overnight for best results. Mix together the curry spice mix in a small bowl and set aside. Dice onion.
2. 2 Over medium-high heat, sear marinated chicken for 2-3 minutes per side and remove once browned (chicken doesn't need to be fully cooked as it will finish cooking in the sauce). To the same pan, add butter over medium heat and scrape up any fond, then add the garlic and ginger pastes, and onion. Cook for 2-3 minutes until fragrant and the onion is translucent.
3. 3 Add the curry spice mix and stir until combined. Cook for another minute until fragrant. Add tomato puree and water, mix together, and simmer for 10 minutes until thickened slightly.
4. 4 Add heavy cream and mix. Add back the chicken and simmer for another 10 minutes until chicken is fully cooked through and sauce has reached desired consistency.