1.5-2lbboneless skinless chicken thighs, chopped into 1" pieces
1cupplain yogurt (or sour cream)
2tablespoongarlic, minced or grated
1tablespoonginger, grated or blended
1teaspoongaram masala
1tsp Kashmiri chili powder
1teaspoonturmeric powder
salt
Chicken Tikka Masala Sauce
2mediumonions, chopped or food processed finely (not puree)
1teaspoongaram masala (chicken tikka masala spice or curry powder)
1tablespoongarlic, grated or minced
1tablespoonginger, grated or blended
2teaspooncumin powder
1tablespoonKashmiri chili powder
½teaspooncayenne pepper powder
½teaspoonpaprika powder
1teaspoonsugar (brown or refined)
1.5cupheavy cream
12oztomato puree or crushed tomatoes (cento brand is what I use)
1teaspoonturmeric
1tablespooncoriander powder
3tablespoonbutter
3tbsp oil
1cupwater (if needed)
salt
red chili powder
Instructions
Chicken Marinade
Combine the chopped chicken, turmeric, ginger, garlic, salt, yogurt, garam masala and Kashmiri chili powder together.
Mix it well and set it aside while you prepare the other ingredients.
Cooking Instructions
In a wide bottom pan heat 3 tablespoon of oil on medium/high heat.
Add the marinated chicken to the pan covering as much hot surface as possible (cook the chicken in multiple batches if the pan does not fit all of the chicken)
Cook for about 3 minutes and then gently flip the chicken over to cook the other side.
Remove the cooked chicken from the pan into a metal or glass bowl. Cover the bowl with foil or a lid so it remains hot while you make the sauce.
In the same pan you cooked the chicken in, add 3 tablespoon of butter.
Cook the finely chopped onions until translucent. Continue to scrape the pieces off of the bottom of the pan and allow the onions to cook fully.
Add 1 tablespoon of grated ginger and 1 tablespoon of grated garlic to the pan and cook for about 10 seconds.
Add turmeric, garam masala, coriander powder, and cumin powder. Mix it well and then add crushed/pureed tomatoes.
Cook for about 1 minute or until heated through.
Add paprika, cayenne, Kashmiri chili powder, red chili powder, and sugar to the pan.
Mix well and then add the heavy whipping cream. Using a hand blender, carefully blend the sauce into a creamy consistency. (you can also place in a blender to puree or eliminate this step.)
Once the sauce is heated through and bubbling, slowly add the chicken back into the pot.
Mix, add water, cover, and cook for about 5 minutes on medium/low heat.
Garnish with ½ cup of finely chopped cilantro.
Enjoy with Basmati Rice or soft naan bread.
Notes
SOME TIPS:
Use half the measurement for garam masala, cayenne pepper, ginger, garlic, and paprika pepper if you prefer a lower spice (or for kids).
Add red chili powder and salt after doing a taste test.