Chicken Tikka Masala (660 curries)

4 steps

Prep:1h 30minCook:30min

Updated at: Thu, 17 Aug 2023 07:36:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories468.3 kcal (23%)

Total Fat24.7 g (35%)

Carbs19.8 g (8%)

Sugars12.2 g (14%)

Protein39.3 g (79%)

Sodium1354.3 mg (68%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Marinade

½ cupplain yogurt

I like to use whole milk greek yogurt

2 TGinger Paste

2 TGarlic Paste

2 Tfresh cilantro

finely chopped, leaves and stems

2 tcoriander seeds

freshly ground

1 tcumin seeds

freshly ground

½ tcayenne pepper

1 ½ tsweet paprika

1 ½ tcoarse kosher salt

or sea

½ tpunjabi garam masala

that yummy blend you made

½ tground tumeric

1.5 lbsboneless skinless chicken thighs

cut lengthwise into 1′′ strips

Sauce

2 TGhee oil

or canola

1red onion

small, coarsely chopped, I use yellow onion if I don’t have red on hand

1red bell pepper

small

¼ calmonds

blanched, slivered, I rarely blanch them and usually end up just using whole raw

¼ cgolden raisins

I usually use normal colored ones

1 cupdiced tomatoes

You can use fresh or canned If using canned you don’t need to drain them I used canned, diced tomatoes

¼ cheavy whipping cream

I usually just use Greek yogurt so I don’t have to get a whole container of cream just for this

½ tcoarse kosher salt

or sea

¼ tcayenne pepper

¼ tgaram masala

punjabi

2 Tcilantro

finely chopped, leaves and tender stems

Instructions

Step 1

Mix all the marinade ingredients together and dump in the chicken. Let it sit in the fridge at least 30 minutes but as long as over night.

Step 2

Heat the ghee in a medium-high small saucepan. You want to use a small pan because it will crowd the ingredients and the moisture that sweats out will help prevent them from sticking and burning. Once the ghee is shimmering hot add the onion, bell pepper, raisins and almonds. Let them brown in the pan until you see golden brown spots appearing on them. This takes about 10-12 minutes. Stir the pot every 3-4 minutes.

Step 3

Once you have that beautiful caramelization going on, add the tomatoes. Use the liquid to help deglaze the pan. Then dump all the hot ingredients into a blender (don’t use a food processor, it will leak all over the place.) Add the cream, salt, cayenne, and punjabi garam masala. Run the blender until you have a smooth, creamy sauce. Dump it all back into a sauce pan and simmer over low heat while you cook the chicken.

Step 4

Thread the marinated chicken on the skewers and grill or broil on high on highest oven rack, 5 min then flip skewers then 5 more min. Once the chicken is cooked through, take it off the skewers and dump it into the pot of sauce. Give it a stir and serve sprinkled with the cilantro. Can be served over rice.