Authentic Chicken Tikka Masala

Authentic Chicken Tikka Masala ingredients

• 2 lbs boneless, skinless chicken thighs
• 0.5 cup plain yogurt
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp lemon juice
• 1 tsp garam masala
• 0.5 tsp turmeric powder
• 0.25 tsp cayenne pepper (optional)
• 0.5 tsp salt
• 2 tbsp ghee or unsalted butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.5 tsp turmeric powder
• 0.5 tsp paprika
• 1 28-oz can canned crushed tomatoes
• 0.5 cup chicken or vegetable broth
• 0.5 cup heavy cream
• 1 tsp sugar
• 0.75 tsp salt
• 0.25 cup fresh cilantro, chopped
• as desired naan bread or basmati rice

How to make Authentic Chicken Tikka Masala

1. Cut 2 lbs of boneless, skinless chicken thighs into 1-inch cubes. In a large bowl, combine the chicken with 1/2 cup plain yogurt, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon lemon juice, 1 teaspoon garam masala, 1/2 teaspoon turmeric powder, 1/4 teaspoon cayenne pepper (if using), and 1/2 teaspoon salt. Mix well to coat the chicken, then cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Heat 1 tablespoon of ghee or unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated chicken in batches, if necessary, to avoid overcrowding the pan. Sear for 3-4 minutes per side until browned, then remove the chicken and set aside.
3. Reduce the heat to medium and add the remaining 1 tablespoon of ghee or butter to the pot. Add 1 medium finely chopped onion and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot.
4. Add 3 minced garlic cloves and 1 tablespoon grated ginger to the pot with the onion. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
5. Stir in 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/2 teaspoon paprika. Cook the spices for 1 minute, stirring constantly, until very aromatic.
6. Pour in one 28-oz can of crushed tomatoes and 1/2 cup of chicken or vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let the sauce cook for 15-20 minutes, allowing the flavors to meld and deepen.
7. Remove the lid and stir in 1 teaspoon of sugar and 3/4 teaspoon of salt. Return the seared chicken to the pot and stir to combine with the sauce. Continue to simmer for 10-15 minutes, or until the chicken is cooked through and tender.
8. Stir in 1/2 cup of heavy cream and 1/4 cup of fresh chopped cilantro. Cook for another 2-3 minutes until the sauce is heated through and has a creamy consistency. Taste and adjust seasoning as needed.
9. Serve the authentic Chicken Tikka Masala hot with warm naan bread for dipping or fluffy basmati rice. Garnish with additional fresh cilantro if desired.

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