Chicken Tikka Masala

by Maya Lindqvist

18 servings

Chicken Tikka

• 4.63 lbboneless chicken thighs (or breasts)
• 1 ½ cupsGreek yogurt or hung curd
• 1 ½ tsp to 1 tbspKashmiri chili powder
• 1 tbspgaram masala
• ¾ tspground turmeric
• 1 tbspground 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
• 1.19 lbonions (1 large or 2 medium)
• 1 tbspsalt
• 3 tbspginger garlic paste
• 3green chili
• 1 ½ tsp to 1 tbspKashmiri chili powder
• 3 tbspground coriander
• 2 tbspgaram masala
• 1 to 1 ½ tbspground cumin
• 2.98 lbripe tomatoes, pureed or finely chopped
• 3 cupshot water

Finishing

• 1 to 2 tbspsugar
• 1 ½ cupsheavy or whipping cream
• 1 ½ to 3 tbspkasuri methi
• 9 tbspcream, to garnish
• 9 tbspcoriander leaves