TIKKA MASALA

Ingredients


10 g	cumin
10 g	paprika
10 g	curry powder
10 g	garam masala
3 g	chile flake
1 kg	boneless skinless chicken thighs
	olive oil
200 g	plain Greek yogurt
3 g	salt
15 g	lemon juice
15 g	garlic
15 g	ginger
1 large	onion
1 small	serrano chile
	ghee
790 g	crushed tomatoes
6 g	sugar
250 g	heavy cream

1. Prepare the tikka masala spice blend by combining 10g cumin, 10g paprika, 10g curry powder, 10g garam masala, and 3g chile flake in a bowl. Stir.
2. Place 1kg boneless skinless chicken thighs in a medium bowl.
3. Add half of the spice blend, a drizzle of olive oil, 200g plain Greek yogurt, 3g salt, 15g lemon juice, 15g garlic (grated), and 15g ginger (grated).
4. Mix well to coat. Marinate in the fridge for 15 minutes, but ideally 1 hour.
5. Grate 1large onion and dice 1small serrano chile.
6. In a heavy-bottomed pot, melt ghee or oil over medium heat.
7. Add grated onion, more garlic, more ginger, and the diced serrano.
8. Sprinkle with a strong pinch of salt and sauté until fragrant and softened, about 2-3 minutes.
9. Add the remaining half of the tikka masala spice blend and toast the spices for about a minute.
10. Stir in 790g crushed tomatoes and scrape up any browned bits from the bottom of the pot.
11. Turn the heat to low and simmer for about 2 minutes until slightly thickened.
12. Stir in salt, 6g sugar, and 250g heavy cream.
13. Preheat the grill to its highest setting.
14. Oil the grates well to prevent sticking.
15. Grill the marinated chicken thighs for 5-6 minutes.
16. Flip chicken over with a spatula and continue to cook and char for 2-3 minutes on the second side.
17. Chop the grilled chicken into bite-sized pieces. Stir the chopped chicken into the masala gravy.
18. If the gravy is too thick, add a splash of water to achieve the desired consistency.

by Brian Lagerstrom · video^[2]

	10 g	cumin
	10 g	paprika
	10 g	curry powder
	10 g	garam masala
	3 g	chile flake
	1 kg	boneless skinless chicken thighs
		olive oil
	200 g	plain Greek yogurt
	3 g	salt
	15 g	lemon juice
	15 g	garlic
	15 g	ginger
	1 large	onion
	1 small	serrano chile
		ghee
	790 g	crushed tomatoes
	6 g	sugar
	250 g	heavy cream

1. Prepare the tikka masala spice blend by combining 10g cumin, 10g paprika, 10g curry powder, 10g garam masala, and 3g chile flake in a bowl. Stir.
2. Place 1kg boneless skinless chicken thighs in a medium bowl.
3. Add half of the spice blend, a drizzle of olive oil, 200g plain Greek yogurt, 3g salt, 15g lemon juice, 15g garlic (grated), and 15g ginger (grated).
4. Mix well to coat. Marinate in the fridge for 15 minutes, but ideally 1 hour.
5. Grate 1large onion and dice 1small serrano chile.
6. In a heavy-bottomed pot, melt ghee or oil over medium heat.
7. Add grated onion, more garlic, more ginger, and the diced serrano.
8. Sprinkle with a strong pinch of salt and sauté until fragrant and softened, about 2-3 minutes.
9. Add the remaining half of the tikka masala spice blend and toast the spices for about a minute.
10. Stir in 790g crushed tomatoes and scrape up any browned bits from the bottom of the pot.
11. Turn the heat to low and simmer for about 2 minutes until slightly thickened.
12. Stir in salt, 6g sugar, and 250g heavy cream.
13. Preheat the grill to its highest setting.
14. Oil the grates well to prevent sticking.
15. Grill the marinated chicken thighs for 5-6 minutes.
16. Flip chicken over with a spatula and continue to cook and char for 2-3 minutes on the second side.
17. Chop the grilled chicken into bite-sized pieces. Stir the chopped chicken into the masala gravy.
18. If the gravy is too thick, add a splash of water to achieve the desired consistency.