Homemade Chicken Tikka Masala That Anyone Can Make
About this recipe
Chicken Tikka Masala is a beloved dish that often falls short when made at home. This recipe by Joshua Weissman aims to change that by focusing on the right spices and techniques to achieve a flavorful curry that rivals restaurant versions.
In this video, Joshua emphasizes the importance of marinating the chicken in yogurt and using freshly toasted spices, which are key to building depth of flavor. With a straightforward approach, anyone can master this dish.
Ingredient notes
- The recipe calls for 900g of boneless skinless chicken thighs, which can be cut into bite-size pieces.
- For the yogurt marinade, use 255g of whole milk yogurt, along with 30g of tikka masala paste and 6g of kosher salt.
- You can substitute red Fresno chilies with Birds Eye chilies if needed.
Tips from Joshua Weissman’s video
- Toast coriander and cumin seeds for about 2 minutes until fragrant to enhance their flavor before blending them into the curry paste.
- Marinate the chicken for at least 20 minutes or overnight in the refrigerator for better flavor absorption.
- Rinse basmati rice 2-3 times before cooking to remove excess starch, ensuring a fluffier texture.
Good to know
- How long does it take to make Chicken Tikka Masala?
- The total time to make this Chicken Tikka Masala is about 1 hour.
- What type of chicken is used in this recipe?
- The recipe uses 900g of boneless skinless chicken thighs, cut into bite-size pieces.
- Can I use a different type of rice?
- While basmati rice is recommended, you can use other types of rice, but cooking times may vary.
- What is the purpose of marinating the chicken in yogurt?
- Marinating the chicken in yogurt helps to tenderize the meat and infuse it with flavor.
No life story here — the video and the recipe are the whole point. All credit to Joshua Weissman: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Toast coriander seeds and cumin seeds in a small pan over medium heat for about 2 minutes until fragrant. Remove from heat and let cool.
- 2
Blend the toasted spices with garlic, ginger, garam masala, turmeric, chilies, and water until smooth. Drizzle in canola oil while blending until fully incorporated.
- 3
Cut chicken thighs into bite-size pieces. In a bowl, mix yogurt, tikka masala paste, and salt. Add chicken and marinate for 20 minutes or overnight in the refrigerator.
- 4
Rinse basmati rice under cold water 2-3 times. Cook rice in a pressure cooker with a 1:1 water-to-rice ratio and cardamom pods at high pressure for 6 minutes, then natural release for 8 minutes.
- 5
Blend the canned tomatoes until smooth and strain through a sieve to remove seeds. Set aside.
- 6
Heat oil in a large sauté pan over medium-high heat. Sear the marinated chicken on both sides until browned, about 3-4 minutes per side. Remove and set aside.
- 7
In the same pan, reduce heat to medium and add butter. Once melted, add diced onion and cook until translucent.
- 8
Add the tikka masala paste, paprika, and Kashmiri chili powder. Cook until the paste sticks to the bottom of the pan.
- 9
Stir in the pureed tomatoes and bring to a simmer. Let simmer for about 10 minutes until thickened.
- 10
Add heavy cream and mix until combined. Return the chicken to the pan and simmer for an additional 10-15 minutes until cooked through and the sauce is thickened. Season with salt to taste.
- 11
Serve the chicken tikka masala with steamed basmati rice and garnish with fresh cilantro.
Heads up — we had to guess a little:
- The quantity for the rice was inferred based on standard serving sizes for rice.
Credit where it’s due: this recipe was transcribed from Joshua Weissman’s original video on YouTube. Follow them there — it’s their dish.
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