| Level: | Intermediate |
| Total: | 4 hr |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/4 cup whole milk yogurt
- 1 tablespoon finely grated ginger
- 4 teaspoons kosher salt
- 1 teaspoon Kashmiri red chili powder (see Cook’s Note)
- 1 teaspoon garam masala
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 2 cloves garlic, finely grated
- 8 boneless skinless chicken thighs (about 2 1/2 pounds)
- 4 tablespoons ghee (see Cook’s Note)
- 1 large onion, sliced
- 2 serrano chiles, stemmed, seeded and chopped
- Kosher salt
- 1 tablespoon finely grated ginger
- 4 cloves garlic, finely grated
- 2 teaspoons dried whole fenugreek leaves (see Cook’s Note)
- 2 teaspoons garam masala
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Hungarian paprika
- One 28-ounce can whole peeled tomatoes
- 1/4 cup heavy cream
- Chopped cilantro leaves and tender stems, for serving
- Basmati rice, for serving
- Naan, for serving
Instructions
- For the chicken marinade: Whisk together the yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric and garlic in a large bowl until combined. Toss the chicken in the spiced yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
- For the sauce: Melt the ghee in a large Dutch oven or wide heavy pot over medium heat. Add the onions and serrano, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the fenugreek leaves, garam masala, chili powder and paprika and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes.
- Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. (If your blender is small, you may need to work in batches.) Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. Add 1/4 cup heavy cream and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
- Meanwhile, position a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
- Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
- Top the chicken and sauce with cilantro. Serve with rice and naan.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 295 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 22 g |
| Cholesterol | 110 mg |
| Sodium | 786 mg |
Reviews
This is ridiculous Food Network posts recipes that you can t read because of the ads blocking the instructions
I couldn’t get my chicken thighs to get very tender and it took MUCH longer to simmer at the end. I could have used a bit more spice too, but besides that, I enjoyed : ) Pretty dang exhausted though!
I could not read the directions because giant ads covered everything up. Probably a great recipe, but useless if you can’t even see how long it should marinate. Sorry.
This is really good! You do need to look through the whole recipe carefully to get a sense of time requirements. I didn’t have time to broil the chicken so I sauted it — still excellent.
So, first timer here cooking CTM. I’d have to say, I was surprised that this recipe is pretty close to my favorite Indian restaurant. I used whole milk Dahi from the Indian market. I got all my spices at the Indian market as well, instead of my usual Wally-World.
Things I changed out the gate, was the amount of salt. I doubled the recipe. The marinade called for 4 tsps. That would have been 8 tsps of Salt, which is too much. I used 5 tsps, which was perfect for my taste. Make sure you take out the seeds in the Serrano. Otherwise, it may be too hot for your taste. Other than the salt, this recipe was top notch! I can’t wait to make it again for my friends and family!
Things I changed out the gate, was the amount of salt. I doubled the recipe. The marinade called for 4 tsps. That would have been 8 tsps of Salt, which is too much. I used 5 tsps, which was perfect for my taste. Make sure you take out the seeds in the Serrano. Otherwise, it may be too hot for your taste. Other than the salt, this recipe was top notch! I can’t wait to make it again for my friends and family!
Absolutely delicious! A favorite in our house. My kids love it.
Loved it
The best homemade tikka masala I’ve ever had. It tastes exactly like it is from a restaurant! So delicious.
yum
Absolutely amazing! Rivals the best we’ve had in restaurants. I chose to cube the chicken before adding to the marinade. Next time I’ll try cauliflower instead of chicken for a vegetarian option (as mentioned by another reviewer).