Authentic Chicken Tikka Masala with Creamy Tomato Sauce

Name: Authentic Chicken Tikka Masala with Creamy Tomato Sauce
Ingredients: 1 PL coriander seeds; 0.5 ČL cumin seeds; 7 garlic; 2 palec fresh ginger; 1 PL garam masala; 1 ČL turmeric; 2 Fresno red chili peppers; 0.25 Šálka water; 2 PL canola oil; 900 g boneless, skinless chicken thighs; 1 Šálka whole milk yogurt; 2 ČL salt; basmati rice; 800 g canned whole peeled tomatoes; 4 PL unsalted butter; 1 ks sweet onion; 1 PL paprika; 1 ČL Kashmiri chili powder; 1.25 Šálka heavy cream; fresh cilantro

#chicken tikka masala#spiced#yogurt marinade#tomato sauce#Joshua Weissman

Experience the rich and aromatic flavors of homemade chicken tikka masala, featuring a spiced yogurt marinade and a silky tomato cream sauce served with fragrant basmati rice. This straightforward recipe brings the taste of classic Indian cuisine right to your kitchen.

Ingredients extracted via AI

1 PL coriander seeds0.5 ČL cumin seeds7 garlic2 palec fresh ginger1 PL garam masala1 ČL turmeric2 Fresno red chili peppers0.25 Šálka water2 PL canola oil900 g boneless, skinless chicken thighs1 Šálka whole milk yogurt2 ČL saltbasmati rice800 g canned whole peeled tomatoes4 PL unsalted butter1 ks sweet onion1 PL paprika1 ČL Kashmiri chili powder1.25 Šálka heavy creamfresh cilantro

Procedure generated via AI

In a small skillet, toast 1 tablespoon coriander seeds and ½ teaspoon cumin seeds over medium heat, stirring frequently, until fragrant and lightly browned, about 2 minutes. Remove from heat and let cool.
Grind the cooled toasted seeds into a fine powder using a spice grinder or blender.
Add to the grinder 7 garlic cloves, a 5 cm piece of peeled fresh ginger, 1 tablespoon garam masala, 1 teaspoon turmeric, 2 Fresno or Bird’s Eye red chili peppers (stems removed), and ¼ cup water. Blend until smooth, pausing as needed and gradually adding 2 tablespoons canola oil while blending, until you have a smooth, well-incorporated paste.
Cut 900 grams of boneless, skinless chicken thighs into small pieces.
In a bowl, combine 1 cup whole milk yogurt, 2 tablespoons of the tikka masala paste, and 2 teaspoons kosher salt. Add the chicken pieces to this mixture and stir to coat. Cover with plastic wrap and marinate for at least 20 minutes or up to overnight in the refrigerator.
Rinse basmati rice thoroughly at least 2-3 times until the water runs clear to remove excess starch, then drain.
Cook the rice in a pressure cooker using a 1:1 water-to-rice ratio with some cardamom pods. Cook on high pressure for 6 minutes, then allow the pressure to release naturally for 8 minutes.
Puree one 800-gram can of whole peeled tomatoes and set aside.
Heat canola oil in a large skillet or medium saucepan to coat the bottom. Sear marinated chicken pieces on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside.
In the same pan, melt 4 tablespoons unsalted butter. Add one large chopped sweet onion and cook until translucent.