The BEST Chicken Tikka Masala
ID: 2e7d4422...
A rich, creamy, and deeply flavorful classic Indian curry made easily in a single pan. Boneless chicken thighs are marinated in aromatic spices and yogurt, seared to perfection, and simmered in a luscious spiced tomato and cream gravy.
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🍳 烹飪流程
Marinate chicken thighs in yogurt, lemon, ginger, garlic, garam masala, and salt for 15+ minutes. → Sear marinated chicken in a hot pan until browned, then transfer to a plate. → Sauté onions in ghee and oil, then add ginger, garlic, and dry spices to toast until fragrant. → Simmer the tomato sauce with chili powder and salt for 15-20 minutes until thickened. → Stir in heavy cream and chicken, simmer for 5 minutes, then garnish with fresh coriander.
烹飪步驟
簡短烹飪順序
Marinate chicken thighs in yogurt, lemon, ginger, garlic, garam masala, and salt for 15+ minutes. → Sear marinated chicken in a hot pan until browned, then transfer to a plate. → Sauté onions in ghee and oil, then add ginger, garlic, and dry spices to toast until fragrant. → Simmer the tomato sauce with chili powder and salt for 15-20 minutes until thickened. → Stir in heavy cream and chicken, simmer for 5 minutes, then garnish with fresh coriander.
開場介紹
A rich, creamy, and deeply flavorful classic Indian curry made easily in a single pan. Boneless chicken thighs are marinated in aromatic spices and yogurt, seared to perfection, and simmered in a luscious spiced tomato and cream gravy.
步驟 1
Prepare the chicken marinade by combining yogurt, lemon juice, 3 cloves of grated garlic, 1 tbsp of grated ginger, 2 tsp of garam masala, and 1/2 tsp of salt in a bowl. Add the chicken thigh pieces and mix until well-coated. Marinate in the fridge for at least 15 minutes up to overnight.
步驟 2
Heat a splash of oil in a large pan over medium-high heat. Sear the marinated chicken pieces in batches (do not crowd the pan) for 2-3 minutes per side until beautifully browned. Remove the chicken and set aside.
步驟 3
In the same pan with the browned chicken drippings, add the ghee (or butter) and a little more oil. Sauté the finely diced onions over medium heat until they are soft, translucent, and turn a deep golden brown. Make sure to scrape the delicious browned bits off the bottom of the pan.
步驟 4
Add the remaining 3 cloves of grated garlic and 1 tbsp of grated ginger to the onions. Stir and sauté for about 30 seconds until fragrant.
步驟 5
Turn down the heat slightly and add the spices: turmeric powder, ground coriander, ground cumin, and garam masala. Toast the dry spices with the onion mixture for 15-20 seconds.
材料清單
重要提醒
Using boneless chicken thighs instead of chicken breast yields much juicier and more flavorful meat.
Do not crowd the pan when searing the chicken; cooking in batches ensures the chicken gets a nice brown crust instead of steaming.
Do not discard the juices that collect on the plate while the seared chicken rests; pour them back into the sauce for extra flavor.
Scraping the bottom of the pan while cooking the onions captures the fond (browned bits) left behind by the chicken, which deeply enhances the curry's flavor profile.
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