Time: 45 minutes
Makes 4 servings

Adapted from Joshua Weissman

chicken tikka masala

I’ve been making this one for a while now and while it’s not the quickest thing to make, it really hits the spot for when you want Indian food. Highly recommend service it over basmati rice (or normal rice) and making naan.

Ingredients:

Marinated chicken:

  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

  • 1 cup whole milk yogurt

  • 2 tbsp of tikka paste

  • 2 teaspoons kosher salt

Sauce:

  • 4 tbsp unsalted butter

  • 1 large onion, diced

  • 1 jar tikka paste

  • paprika-kashmiri chili powder mix

  • 1- 28 oz can whole peeled tomatoes, blended

  • 1 1/4 cup heavy cream

 

Instructions:

  1. Combine chicken with yogurt, 2 tbsp tikka paste, salt. Marinate in the fridge for at least 20 minutes (up to overnight).

  2. Heat enough neutral oil to coat the bottom of a large skillet on medium-high heat until shimmering. Sear chicken until brown, ~3-4 min per side, and set aside.

  3. To the same skillet, add butter. Once bubbling, add onion, cooking until it begins to turn translucent. Add tikka masala paste and paprika-chili powder mix and cook until paste begins to stick to bottom of pan. Add pureed tomatoes and simmer until thickened, ~10 min.

  4. Add heavy cream and chicken and simmer for 10-15 min or chicken is cooked through and sauce is thickened. Season with salt to taste.

  5. Serve over basmati rice with a side of naan. Garnish with a squeeze of lemon and cilantro leaves.