Chicken Tikka Masala

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice chicken thigh into 2" pieces and marinate with 5 cloves grated garlic, 2" grated ginger, 2 tsp garam masala, 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp kashmiri chili powder, 2 tsp salt, and 1 cup yogurt for 1-2 hours or up to overnight for best results.

Step 2

Mix together the Curry Spice Mix in a small bowl and set aside. (1/2 tbsp garam masala, 2 tsp ground cumin, 1 tsp tumeric, 1 tsp ground coriander, 1 tsp cayenne, 1 tsp paprika, 1 tsp kashmiri chili powder, and 2 tsp salt)

Step 3

Grate 4 cloves grated garlic, 2" grated ginger, and dice onion and set them all aside.

Step 4

Over medium high heat, sear marinated chicken for 2-3 minutes per side and remove once browned (it’s ok if the chicken is not fully cooked as it will finish cooking in the sauce). To the same pan, add butter over medium heat and scrape up any fond, then add the grated garlic, ginger, and onion. Cook for 2-3 minutes until fragrant and the onion is translucent.

Step 5

Add the Curry Spice Mix and stir until combined. Cook for another minute until fragrant.

Step 6

Add tomato puree, water, and mix together. Simmer for 10 minutes until thickened slightly.

Step 7

Add heavy cream and mix. Add back the chicken, simmer for another 10 minutes and enjoy!