Recipes Classic Chicken Tikka Masala 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Rachel Roddy’s recipe for sponge cake with lemon custard filling | Cake admin March 22, 2022 New Recipe: Biscuit or cake? Plant City market solves great strawberry shortcake debate admin March 26, 2022 New Recipe: The 5 Best Mardi Gras Recipes To Celebrate Fat Tuesday admin March 1, 2022 New Recipe: The Meaningful Ways This Food Blogger Observes Ramadan admin April 20, 2021 [OC] Spicy Crab Sushi Bake Recipe – 30 Mins Prep & Cooking Time January 4, 2022 New Recipe: Ree Drummond’s Whiskey Maple Sundaes Are a Decadent St. Patrick’s Day Treat admin March 17, 2022 About The Author More from this Author One Response shots-by-leo January 25, 2022 hi there! be ready for a nap after eating this, but it is so worth it. **FOR THE MARINADE:** * Roughly 2lbs of chicken thighs * 1 cup of plain yogurt * 2 tablespoons of minced garlic * 2 teaspoons of garam masala * 1-2 tablespoons of ginger * 2 teaspoons of cumin * 1 teaspoon turmeric * 1 teaspoon of ground red chili powder * salt, to taste **FOR THE CURRY:** * 2-3 tablespoons of vegetable oil or equivalent * 2 tablespoons of butter * 1 large yellow or white onion, diced * 1 tablespoon of ginger, grated (or powder is fine) * 2 teaspoons of garam masala * 2 teaspoons of cumin * 1 teaspoon turmeric powder * 1-2 teaspoons of ground coriander * 14-16oz tomato sauce * 1 teaspoon chili powder * salt to taste * 1 cup heavy cream * 1 teaspoon brown sugar * 1/2 cup of water if needed (if curry is too thick) * garnish with fresh cilantro **INSTRUCTIONS:** 1. Starting with your chicken, put all the thighs in a bowl with your marinade ingredients. Stir to evenly incorporate and let marinate for 30 minutes or overnight (if you’re feeling ambitious and want to prep ahead of time.) 2. Heat your oil in a large skillet. Begin to get a beautiful brown sear on each sides of your chicken thighs, being careful not to crowd the pan. Repeat this process until you have seared all of your chicken, about 2-3 minutes each side. Set chicken aside, we’ll cook it the rest of the way in the curry. 3. In the same pan, melt your butter and add your onions, garlic, and ginger to sautee for a few minutes or until fragrant. Once fragrant and soft, add your garam masala, cumin, coriander and turmeric. You’re only going to fry these spices together for under a minute, you don’t want to burn them. 4. Time to pour in your tomato sauce! You can also salt this to taste, and also add in your chili powders. The chili powder is optional though, depending on your spice level tolerance. Simmer the sauce for 20 minutes, you want it to thicken and all the spices to get together. You want it to be a dark red color. 5. Now, add in your cream and sugar. You will also add your chicken, and submerge it in the sauce, allowing the chicken to fully cook in the sauce for about 10 minutes. The sauce should end being thick. If needed, there is where you’d add your water, if you’d like a looser curry. 6. Serve with rice and naan, garnish with cilantro. Or green onions, if you have the curse of cilantro tasting like soap. [Recipe video here, if you’d like to support our channel :)](https://www.youtube.com/watch?v=C4BqUm9f7Uo&t=1s) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.