Dairy Free Chicken Tikka

Updated at: Thu, 17 Aug 2023 00:21:52 GMT

Step 1

Spice Blend & Marinade

Step 2

Combine Garam Masala, 2 tsp Cumin, Paprika, Tumeric, and White pepper to make a spice blend.

Step 3

Thoroughly mix into chicken thighs: Greek yogurt, half the spice blend, 1 inch grated ginger, 4 cloves grated garlic, lime juice, 1 Tsp salt, and ½ Tsp sugar. Marinade overnight.

Step 4

Sauce

Step 5

In a saucepan with 2 tbs olive oil on medium-high heat - reduce pureed tomato and onion into paste. You want there to be no liquid left, about 15 minutes. Continue cooking on medium heat until paste is caramelized and brown.

Step 6

Add 4 cloves grated garlic and 1 inch grated ginger to the paste and cook until fragrant, 45 seconds or so.

Step 7

Add tomato paste, and continue on medium heat for 2 minutes.

Step 8

Add the rest of the spice blend and cook for 30 seconds, careful not to burn the spices. Shut off heat and transfer paste aside.

Step 9

(My oven is broken and I don’t have a grill, but at this point separate chicken thighs from marinade and broil or grill chicken pieces until charred and caramelized. If, like me, you also don’t have either of those then proceed.) In the same saucepan dump in marinated chicken thighs with its marinade and cook on medium-high heat. Stir constantly so marinade doesn’t burn.

Step 10

Reduce marinade until it’s caramelized.

Step 11

Add to the caramelized chicken & marinade: tomato/onion paste, chicken stock, bouillon, fish sauce, and canned tomato. Mix well and simmer on medium-low heat for an hour, half covered with lid.

Step 12

At this point make sure the sauce is very thick and there’s not much liquid left, it’ll be thinned out by the heavy cream. You might have to reduce the sauce uncovered for longer if the sauce is still loose and “saucy”.

Step 13

Add in heavy cream and mix well. Adjust seasoning with salt and sugar to taste.

Step 14

Assembly

Step 15

Bring a pot of lightly salted water to a boil. I used 5 cups of water with 1 tbs salt.

Step 16

Add in 1 tsp cumin, bay leaf, and basmati rice.

Step 17

Stir occasionally to prevent clumping, boil until rice is to desired texture.

Step 18

Strain and serve with tikka masala sauce.

Step 19

Garnish with cilantro.

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