Chicken Tikka Masala
Adapted from Indian for Everyone: The Home Cook’s Guide to Traditional Favorites by Anupy Singla
Servings
8
Servings
8
Ingredients
Tandoori Masala
Garam Masala
Garlic Ginger Paste
Chicken Tikka
Chicken Tikka Masala
Garnish
Instructions
Tandoori Masala
  1. Heat the oven to 350 degrees.
  2. Toast the whole spices for 10-15 minutes.
  3. Grind and sieve the whole spices.
  4. Add the preground spices – ginger, garlic, turmeric, and paprika.
Garam Masala
  1. Repeat the process for the garam masala.
Garlic Ginger Paste
  1. Mince the garlic cloves and chopped ginger in a food processor, scraping down as needed, until a paste forms.
Chicken Tikka
  1. Trim the chicken breast and pound it to even thickness.
  2. Combine the buttermilk, tandoori masala, salt, chile powder, and garam masala.
  3. Add the chicken to the marinade and refrigerate for 4-6 hours.
  4. Grill or broil.
Chicken Tikka Masala
  1. Prep all of the ingredients for the gravy.
  2. Heat the ghee on medium-high.
  3. Add the onion and a pinch of the salt and cook until the onion is slightly browned.
  4. Add the garlic ginger paste and cook for another minute, stirring constantly to avoid burning the paste.
  5. Add the tomato paste, the fresh chiles, the garam masala, and the chile powder and cook for a minute, stirring constantly to avoid scorching the spices.
  6. Add the tomatoes, remaining salt, and sugar and bring the mixture to a boil.
  7. Reduce the heat to medium and simmer, stirring occasionally, for 10 minutes.
  8. Transfer the mixture to a blender and blend until smooth.
  9. Pass the mixture through a fine sieve.
  10. Return the mixture to the pan and add the heavy cream.
  11. Fold in the chicken tikka and paprika and cook gently for 5 minutes.
  12. Serve garnished with cilantro.