This simple recipe combines the rich, warm Indian takeout flavors you love at home in under 30 minutes.
Tikka Masala Spice Blend:
•10g (1T) cumin
•10g (1 1/2T) paprika
•10g (1 1/2T) curry powder
•10g (1 1/3T) garam masala
•3g (2T) Chile flake
Chicken Marinade:
•2.5lb/1kg boneless skinless chicken thighs (about 12)
•Half of the tikka masala spice blend (above)
•Olive oil
•200g (3/4c) plain Greek yogurt
•20g (1T) salt
•Juice of half a lemon (about 20g)
•20g (4 cloves) grated garlic
•20g (1T) grated ginger
Masala Gravy:
•1 large peeled whole onion, grated
•20g (4 cloves) grated garlic
•20g (1T) grated ginger
•1 small serrano chile, diced (about 30-40g)
•30g (2T) ghee or olive/coconut oil
•Strong pinch of salt
•Other half of tikka masala spice blend
•1 can (28 oz/790g) crushed tomatoes
•3g (1/2t) salt
•5-7g (1-2tsp) sugar
•250g (1c) heavy cream
Instructions:
- Prepare Tikka Masala Spice Blend by combining cumin, paprika, curry powder, garam masala, and chile flake in a bowl. Stir.
- Place chicken thighs in a medium bowl. Add half of the tikka masala spice blend, a drizzle of olive oil, Greek yogurt, salt, lemon juice, garlic, and ginger. Mix well to coat. Marinate in the fridge for 15 minutes, but ideally 1 hour
- Grate onion, garlic, and ginger. Dice the serrano Chile.
- In a heavy-bottomed pot, melt ghee or oil over medium heat.
Add grated onion, garlic, ginger, and diced serrano. Sprinkle with a strong pinch of salt and sauté until fragrant and softened, about 2-3 minutes Add the remaining half of the tikka masala spice blend and toast the spices for about a minute. Stir in the crushed tomatoes and scrape up any browned bits from the bottom of the pot. Turn the heat to low and simmer for about 2 minutes until slightly thickened. Stir in salt, sugar, and heavy cream - Preheat the grill to its highest setting. Oil the grates well to prevent sticking. Grill the marinated chicken thighs for 5-6 minutes. Flip chicken over with a spatula and continue to cook and char for 2-3 minutes on the second side.
- Chop the grilled chicken into bite-sized pieces. Stir the chopped chicken into the masala gravy. If the gravy is too thick, add a splash of water to achieve the desired consistency.