Chicken Tikka Masala

by Maya Lindqvist

12 servings

Chicken Tikka

• 1400 gboneless chicken thighs (or breasts)
• 250 gGreek yogurt or hung curd
• ≈ 2.5 to 4.5 gKashmiri chili powder
• 4 ggaram masala
• ≈ 1.5 gground turmeric
• ≈ 3.5 gground coriander
• ≈ 2 gground cumin
• ≈ 6 gsalt
• ≈ 30 glemon juice
• ≈ 3 gkasuri methi
• ≈ 35 gginger garlic paste
• ≈ 27 gmustard oil or neutral oil

Tikka Masala Sauce

• ≈ 82 gneutral oil or ghee
• 360 gonions (1 large or 2 medium)
• ≈ 12 gsalt
• ≈ 35 gginger garlic paste
• ≈ 8 ggreen chili
• ≈ 2.5 to 4.5 gKashmiri chili powder
• ≈ 11 gground coriander
• 8 ggaram masala
• ≈ 4 to 6.5 gground cumin
• 900 gripe tomatoes, pureed or finely chopped
• ≈ 475 ghot water

Finishing

• ≈ 8.5 to 17 gsugar
• ≈ 240 gheavy or whipping cream
• ≈ 1.5 to 3 gkasuri methi
• ≈ 89 gcream, to garnish
• ≈ 6 gcoriander leaves