Chicken Tikka Masala

by Maya Lindqvist

18 servings

Chicken Tikka

• 2100 gboneless chicken thighs (or breasts)
• 360 mlGreek yogurt or hung curd
• 1 ½ to 3 tspKashmiri chili powder
• 3 tspgaram masala
• ¾ tspground turmeric
• 3 tspground coriander
• 1 ½ tspground cumin
• 1 ½ tspsalt
• 3 tbsplemon juice
• 3 tbspkasuri methi
• 3 tbspginger garlic paste
• 3 tbspmustard oil or neutral oil

Tikka Masala Sauce

• 9 tbspneutral oil or ghee
• 540 gonions (1 large or 2 medium)
• 3 tspsalt
• 3 tbspginger garlic paste
• 3green chili
• 1 ½ to 3 tspKashmiri chili powder
• 3 tbspground coriander
• 6 tspgaram masala
• 3 to 4 ½ tspground cumin
• 1350 gripe tomatoes, pureed or finely chopped
• 3 cupshot water

Finishing

• 3 to 6 tspsugar
• 1 ½ cupsheavy or whipping cream
• 1 ½ to 3 tbspkasuri methi
• 9 tbspcream, to garnish
• 9 tbspcoriander leaves