Chicken Tikka Masala

by Maya Lindqvist

3 servings

Chicken Tikka

• 350 gboneless chicken thighs (or breasts)
• 63 gGreek yogurt or hung curd
• ≈ 0.6 to 1 gKashmiri chili powder
• 1 ggaram masala
• ≈ 0.4 gground turmeric
• ≈ 0.9 gground coriander
• ≈ 0.5 gground cumin
• ≈ 1.5 gsalt
• ≈ 7.5 glemon juice
• ≈ 0.8 gkasuri methi
• ≈ 9 gginger garlic paste
• ≈ 7 gmustard oil or neutral oil

Tikka Masala Sauce

• ≈ 20 gneutral oil or ghee
• 90 gonions (1 large or 2 medium)
• ≈ 3 gsalt
• ≈ 9 gginger garlic paste
• ≈ 2 ggreen chili
• ≈ 0.6 to 1 gKashmiri chili powder
• ≈ 2.5 gground coriander
• 2 ggaram masala
• ≈ 1 to 1.5 gground cumin
• 225 gripe tomatoes, pureed or finely chopped
• ≈ 120 ghot water

Finishing

• ≈ 2 to 4 gsugar
• ≈ 60 gheavy or whipping cream
• ≈ 0.4 to 0.8 gkasuri methi
• ≈ 22 gcream, to garnish
• ≈ 1.5 gcoriander leaves