Chicken Tikka Masala

Ingredients

• 1.5 lb Chicken Thighs (boneless, skinless, cut into 1‑inch cubes)
• 1 cup Plain Yogurt (full‑fat, unsweetened)
• 2 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 1 tsp Vegetable Oil (neutral oil)
• 1 tsp Kashmiri Red Chili Powder (mild, bright red)
• 1 tsp Ground Cumin
• 0.5 tsp Ground Cardamom
• 1 tsp Garam Masala
• 1 tsp Salt (adjust to taste)
• 2 tbsp Ghee (clarified butter)
• 1 unit Large Onion (finely chopped)
• 1 tbsp Fresh Ginger (minced)
• 2 cloves Garlic Cloves (minced)
• 1 tsp Mustard Oil (adds distinctive flavor)
• 14 oz Fire‑Roasted Tomatoes (crushed or diced)
• 0.5 tsp Sugar (balances acidity)
• 0.5 cup Heavy Cream (full‑fat)

Instructions

1. Cube Chicken Thighs

   Trim any excess fat and cut the chicken thighs into uniform 1‑inch cubes.

   Time: PT5M

2. Prepare Marinade

   In a mixing bowl combine yogurt, ginger‑garlic paste, vegetable oil, Kashmiri red chili powder, cumin, cardamom, garam masala, and salt. Mix with hands until evenly coated.

   Time: PT5M

3. Marinate Chicken

   Add the cubed chicken to the yogurt mixture, toss to coat, cover the bowl, and refrigerate for at least 1 hour.

   Time: PT1H

4. Preheat Oven

   Set the oven to 400°F (200°C) and let it fully preheat.

   Time: PT10M

   Temperature: 400°F

5. Bake Chicken

   Spread the marinated chicken pieces in a single layer on a sheet tray and bake for 20 minutes, turning once halfway through.

   Time: PT20M

   Temperature: 400°F

6. Melt Ghee

   While the chicken bakes, melt ghee in a heavy‑bottomed pot over medium heat.

   Time: PT2M

7. Sauté Onions

   Add the finely chopped onion to the pot and sauté until golden brown, about 5 minutes.

   Time: PT5M

8. Add Ginger & Garlic

   Stir in the minced fresh ginger and garlic; cook for 2 minutes until fragrant.

   Time: PT2M

9. Add Mustard Oil & Spices

   Pour in mustard oil, then sprinkle the remaining Kashmiri chili, cumin, cardamom, and garam masala. Stir for 1 minute until aromatic.

   Time: PT1M

10. Add Fire‑Roasted Tomatoes

    Add the canned fire‑roasted tomatoes, bring to a gentle simmer, and cook for 5 minutes.

    Time: PT5M

11. Blend Sauce

    Using an immersion blender, blend the sauce directly in the pot until smooth and creamy.

    Time: PT2M

12. Finish Sauce with Cream, Salt, and Sugar

    Stir in heavy cream, a pinch of salt, and a pinch of sugar. Mix well.

    Time: PT1M

13. Combine Chicken and Sauce

    Add the baked chicken pieces to the sauce, lower the heat to low, and let everything marry for 10 minutes.

    Time: PT10M

14. Serve

    Transfer to a serving dish, garnish with fresh cilantro if desired, and serve hot with naan or rice.

    Time: PT2M

Nutrition Facts

Calories

570

Protein

38g

Carbohydrates

9g

Fat

35g

Fiber

2g