INGREDIENTS

Masala Paste

• • 2 small white or yellow onions
  • 5 cloves garlic (minced)
  • a 3-inch piece of fresh ginger
  • 3 1/2 tablespoon garam masala
  • 1 tablespoon chili powder
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1/2 teaspoon ground cloves
  • 2 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons of lemon juice
  • 2 tablespoons of water (room temperature)

Chicken Tikka Masala

• • 2 lb. boneless skinless chicken thighs* 
  • 1/3 cup masala paste (recipe above)
  • 1/3 cup plain yogurt
  • 2 tablespoons oil
  • 16oz can peeled tomatoes**
  • 3/4 cup heavy cream***
  • 2 teaspoons kosher salt
  • 3 cup rice
  • Optional: 1/3 cup cilantro to garnish
  • Optional: Garlic Naan
    

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INSTRUCTIONS

Masala Paste:

1. 1. Place all of your ingredients in a food processor and blend until smooth.
   2. Set aside ⅓ cup and freeze the rest.

Chicken Marinade:

1. 1. Cut chicken thighs into small bite-sized pieces and place in a medium-sized mixing bowl.
   2. Add yogurt and 3 tablespoons of masala paste. Mix well.
   3. Cover and place in the refrigerator for 45 minutes.

Rice:

1. 1. Cook rice according to package instructions.

Cook Chicken:

1. 1. Heat 2 tablespoons of oil in a large deep skillet over medium heat (I like to use my Dutch oven or braiser).
   2. Spread the chicken evenly across the pan, ensuring not to overcrowd it. You may need to cook in 2 or 3 batches.
   3. Cook the chicken until each piece is slightly browned (it does not need to be fully cooked at this point but should be warm all the way through). Remove from the pan and set aside.

Sauce:

1. 1. Using an immersion blender, blend the tomatoes until smooth.
   2. Place the tomatoes and the remaining 3 tablespoons of masala paste in the same skillet you cooked the chicken in, mix, and allow to simmer for 2 minutes.
   3. Add the browned chicken and simmer for 15 minutes or until the chicken is cooked all the way through.

Finish:

1. 1. Add the heavy whipping cream and let the mixture stand for 5 more minutes while the sauce thickens.
   2. Season with salt and cilantro to taste, serve over rice with garlic naan, and enjoy!

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Substitution options:

*Chicken breasts also work very well for this recipe. I often use chicken breasts more frequently than thighs because I purchase them in bulk (since they are such a versatile cut) and freeze them. However, if I am purchasing meat specifically for this recipe, I choose thighs because the meal is equally as tasty and it saves a bit of money when you aren’t buying in bulk.

**Using tomato puree is the same as using peeled tomatoes! I like to use peeled tomatoes because I prefer versatile ingredients and I usually have peeled tomatoes on hand. However, if you are purchasing specifically for this recipe, save yourself some time and just get the puree. You can eliminate the immersion blender step.

***I have heard that you can substitute heavy cream with coconut milk for a dairy-free option. While I haven’t tried this myself, I’ve heard that a 14 oz can of coconut milk works very well. Since coconut milk is runnier than heavy cream, you may need to let the masala sit for a few extra minutes after adding all the ingredients to allow it to thicken up a bit.