Chicken Tikka Masala

by Maya Lindqvist

18 servings

Chicken Tikka

• 2100 gboneless chicken thighs (or breasts)
• 375 gGreek yogurt or hung curd
• ≈ 3.5 to 7 gKashmiri chili powder
• 6 ggaram masala
• ≈ 2.5 gground turmeric
• ≈ 5.5 gground coriander
• ≈ 3 gground cumin
• ≈ 9 gsalt
• ≈ 46 glemon juice
• ≈ 4.5 gkasuri methi
• ≈ 53 gginger garlic paste
• ≈ 41 gmustard oil or neutral oil

Tikka Masala Sauce

• ≈ 120 gneutral oil or ghee
• 540 gonions (1 large or 2 medium)
• ≈ 18 gsalt
• ≈ 53 gginger garlic paste
• ≈ 12 ggreen chili
• ≈ 3.5 to 7 gKashmiri chili powder
• ≈ 16 gground coriander
• 12 ggaram masala
• ≈ 6.5 to 9.5 gground cumin
• 1350 gripe tomatoes, pureed or finely chopped
• ≈ 710 ghot water

Finishing

• ≈ 12 to 25 gsugar
• ≈ 355 gheavy or whipping cream
• ≈ 2.5 to 4.5 gkasuri methi
• ≈ 135 gcream, to garnish
• ≈ 9 gcoriander leaves