Chicken Tikka Masala


5 boneless skinless chicken thighs (cut up into 1 inch pieces)

1⁄4 cup full-fat yogurt (can sub for sour cream)

1 teaspoon cayenne

1 teaspoon garlic paste (can use minced garlic or garlic powder)

1 teaspoon ginger paste (can use minced ginger or ginger powder)

2 teaspoons coriander

1 teaspoon garam masala

2 teaspoons lemon juice


1 tablespoon vegetable oil

1 onion (finely diced. Can sub for onion powder)

1 tablespoon garlic paste (can use minced garlic or garlic powder)

1 tablespoon ginger paste (can use minced ginger or ginger powder)

1 tablespoon coriander

2 teaspoons black peppercorns (finely crushed. Can sub for ground black pepper)

1 teaspoon garam masala

1 teaspoon amchoor powder (can sub for crushed fennel seeds)

1 3⁄4 cups tomato puree

1⁄2 cup heavy cream


cilantro (finely chopped)


Combine chicken thigh pieces with the next 8 ingredients, finishing with the salt to taste. Let them marinate anywhere from an hour to overnight.

To another pan, add vegetable oil. Once hot, add onion pieces and cook until soft and translucent. Add garlic and ginger pastes and cook until fragrant.

Preheat oven to 400 degrees Fahrenheit. Arrange chicken pieces in a single layer on a baking sheet, separating them as best as possible (can be done in batches). Let bake anywhere from 20-30 minutes, until browned.

To same pan, add coriander, crushed black peppercorns, garam masala, and amchoor powder. Stir with onions, garlic and ginger, and let cook until fragrant.

To same pan, add tomato purée. Stir until we’ll-combined, then bring mixture to boil and let simmer anywhere from 15-20 minutes. The goal is to let it reduce.

Add browned chicken pieces and any drippings from the baking pan. Add heavy cream and salt to taste. Bring mixture to boil, then let simmer anywhere from 30-40 minutes.

Garnish with chopped cilantro. Serve with basmati rice and/or naan.

NOTE: if using garlic-ginger paste in either the chicken marinade or masala sauce, use 2 teaspoons and 2 tablespoons respectively.

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