Spicy Chicken Tikka Masala

Ingredients

• 1 tablespoon Coriander Seeds (toasted)
• 0.5 teaspoon Cumin Seeds (toasted)
• 7 cloves Garlic (peeled)
• 2 inch Fresh Ginger (peeled, roughly chopped)
• 1 tablespoon Garam Masala
• 1 teaspoon Turmeric Powder
• 2 Fresno Chili (stems removed)
• 0.25 cup Water
• 2 tablespoons Canola Oil
• 2 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 1 cup Whole Milk Yogurt
• 2 teaspoons Kosher Salt
• 1 cup Basmati Rice (dry, rinsed 2‑3 times)
• 3 Cardamom Pods (optional, lightly crushed)
• 28 ounce can Whole Peeled Tomatoes (pureed and sieved)
• 4 tablespoons Unsalted Butter
• 1 large Sweet Onion (diced)
• 1 tablespoon Paprika
• 1 teaspoon Kashmiri Chili Powder
• 1.25 cup Heavy Cream
• 0.25 cup Fresh Cilantro (chopped for garnish)

Instructions

1. Toast Whole Spices

   Heat a small pan over medium heat. Add 1 tbsp coriander seeds and 0.5 tsp cumin seeds. Toss frequently until fragrant and lightly toasted, about 2 minutes.

   Time: PT2M

2. Make Curry Paste

   Transfer the toasted spices to a blender. Add 7 garlic cloves, 2‑inch piece of ginger, 1 tbsp garam masala, 1 tsp turmeric, 2 Fresno chilies (stems removed), and 0.25 cup water. Blend until as fine as possible. With the blender running, drizzle in 2 tbsp canola oil until the mixture is smooth and emulsified.

   Time: PT7M

3. Marinate the Chicken

   Cut 2 lb boneless skinless chicken thighs into bite‑size pieces. In a bowl combine 1 cup whole‑milk yogurt, 2 tbsp of the freshly made tikka masala paste, and 2 tsp kosher salt. Add the chicken, toss to coat, cover with plastic wrap, and refrigerate for at least 20 minutes (or overnight for more flavor).

   Time: PT7M

4. Rinse the Rice

   Place 1 cup basmati rice in a fine‑mesh strainer. Rinse under cold running water, stirring with your hand, until the water runs clear (2‑3 rinses). Drain well.

   Time: PT2M

5. Cook the Rice

   Add the rinsed rice, 1 cup water, a pinch of salt, and optional 3‑4 crushed cardamom pods to the pressure cooker. Seal and bring to high pressure. Cook 6 minutes, then allow a natural release for 8 minutes. Fluff with a fork.

   Time: PT14M

6. Sear the Chicken

   Heat a large sauté pan over medium‑high heat with enough oil to coat the bottom. Working in batches, add chicken pieces and sear until browned on both sides, about 3‑4 minutes per side. Transfer seared chicken to a plate; keep the fond in the pan.

   Time: PT8M

7. Sauté Onion in Butter

   Reduce heat to medium. Add 4 tbsp unsalted butter to the same pan. Once melted and bubbling, add the diced sweet onion. Cook, stirring occasionally, until the onion turns translucent, about 5 minutes.

   Time: PT5M

8. Add Remaining Paste and Spices

   Stir in the remaining tikka masala paste (the amount not used for marinating), 1 tbsp paprika, and 1 tsp Kashmiri chili powder. Cook, stirring frequently, until the mixture sticks lightly to the bottom of the pan, about 2 minutes.

   Time: PT2M

9. Incorporate Tomatoes

   Pour the sieved pureed tomatoes into the pan, stir to combine, and bring to a gentle simmer over medium heat. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.

   Time: PT10M

10. Finish with Cream

    Stir in 1.25 cup heavy cream until fully incorporated. Heat just until the sauce returns to a gentle simmer (1 minute).

    Time: PT1M

11. Return Chicken and Simmer

    Add the seared chicken (including any juices) back to the sauce. Simmer gently for 10‑15 minutes, or until the chicken is cooked through and the sauce is velvety and thick.

    Time: PT12M

12. Plate and Garnish

    Serve the chicken tikka masala over the steamed basmati rice. Garnish with chopped fresh cilantro.

    Time: PT2M

Nutrition Facts

Calories

1125

Protein

19 g

Carbohydrates

30 g

Fat

29 g

Fiber

1 g