Chicken Tikka Masala
ID: 6c10061a...
A rich, creamy, and mildly spicy Indian-style curry featuring tender yogurt-marinated chicken thighs simmered in a beautifully spiced, velvety tomato gravy. Perfectly paired with fragrant, steamed basmati rice.
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🍳 Cooking Flow
Make the masala paste by blending toasted coriander and cumin seeds with garlic, ginger, spices, chilies, water, and oil. → Marinate cut chicken thighs in a mixture of yogurt, salt, and some masala paste for at least 20 minutes. → Sear the marinated chicken in a pan until browned on both sides, then set aside. → Sauté onions in butter, cook the remaining masala paste and spices, then simmer with pureed tomatoes and heavy cream to form the gravy. → Return the chicken to the gravy and simmer until tender, then serve with cooked basmati rice and cilantro.
Cooking Steps
Brief Cooking Order
Make the masala paste by blending toasted coriander and cumin seeds with garlic, ginger, spices, chilies, water, and oil. → Marinate cut chicken thighs in a mixture of yogurt, salt, and some masala paste for at least 20 minutes. → Sear the marinated chicken in a pan until browned on both sides, then set aside. → Sauté onions in butter, cook the remaining masala paste and spices, then simmer with pureed tomatoes and heavy cream to form the gravy. → Return the chicken to the gravy and simmer until tender, then serve with cooked basmati rice and cilantro.
Introduction
A rich, creamy, and mildly spicy Indian-style curry featuring tender yogurt-marinated chicken thighs simmered in a beautifully spiced, velvety tomato gravy. Perfectly paired with fragrant, steamed basmati rice.
Step 1
Add coriander seeds and cumin seeds to a small pan over medium heat. Toast for about 2 minutes, tossing frequently, until fragrant and slightly darkened.
Step 2
Transfer the toasted seeds to a blender and grind finely. Add garlic cloves, ginger, garam masala, turmeric powder, red chilies, and 1/4 cup of water. Blend until mostly smooth, then drizzle in canola oil while blending until a smooth masala paste forms. Pour into a bowl.
Step 3
Cut the boneless, skinless chicken thighs into bite-sized pieces.
Step 4
In a medium bowl, whisk together whole milk yogurt, 2 tablespoons of the prepared tikka masala paste, and 2 teaspoons of kosher salt. Add the chicken pieces, mix until fully coated, cover with plastic wrap, and let marinate for at least 20 minutes (or overnight in the refrigerator).
Step 5
Rinse and drain the basmati rice 2 to 3 times to remove excess starch. Cook the rice in a pressure cooker with a 1:1 ratio of water, adding a few cardamom pods, on high pressure for 6 minutes, followed by an 8-minute natural release.
Ingredients List
Important Notes
Washing basmati rice 2-3 times is highly recommended to remove excess surface starch, ensuring fluffy, separate grains.
Do not skip the chicken marination step; the yogurt and salt help tenderize the meat while infusing deep flavor.
Using chicken thighs instead of chicken breasts ensures the meat remains juicy and tender throughout the simmering process.
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