---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=9T86GpORcfw
hero: https://bsteph.imgix.net/tikka-masala.jpg
tags: [entree, indian, chicken]
draft: true
---

# TIKKA MASALA

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 (1 large)[onion] and dice (1 small)[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.