Here’s a simplified, conversational version of your Chicken Tikka Masala recipe:
First, let’s make the masala paste. You’ll need 2 onions, 5 cloves of garlic, a 2-inch piece of fresh ginger, 3 tablespoons of garam masala, 1 tablespoon each of chili powder, turmeric, and cumin, 1/2 teaspoon of ground cloves, 2 teaspoons of kosher salt, 1/2 teaspoon of cayenne pepper, a small pile of cilantro stems, and the juice of one lemon. Blend all these ingredients in a food processor until smooth. You’ll only need 1/4 cup of this paste for this recipe, so you can freeze the rest for next time.
Next, let’s prepare the chicken. Cut 2 lbs of boneless skinless chicken breasts into bite-sized pieces and marinate them with 1-2 tablespoons of the masala paste and 1/2 cup of plain yogurt. Let this sit in the fridge for about 30 minutes.
While the chicken is marinating, start cooking 2 cups of rice according to the package instructions. Then, heat 1-2 tablespoons of oil in a large, deep nonstick skillet over medium-high heat. Cook the chicken in batches until each piece is nicely browned on the outside. It doesn’t need to be fully cooked at this point, so just remove it from the pan and set it aside.
Now, let’s make the sauce. Add 2-3 tablespoons of the masala paste to the same skillet and stir fry it for a few minutes. Then, add 2 cups of tomato puree and the browned chicken. Let this simmer for 10-15 minutes until the chicken is fully cooked.
Finally, stir in 1 cup of heavy cream (or a 14-ounce can of regular coconut milk if you prefer) and season with 1-2 teaspoons of kosher salt. Let the sauce stand for a while to thicken up a bit. Serve it over the rice and garnish with 1/4 cup of cilantro. Enjoy your homemade Chicken Tikka Masala!
If you want to make this recipe in an Instant Pot or slow cooker, the ingredients and instructions are the same for the first two steps. For step 3, just add the chicken, masala paste, and tomato puree to your Instant Pot or slow cooker instead of a skillet. If you’re using an Instant Pot, cook at high pressure for 8 minutes and then use the quick release. If you’re using a slow cooker, cook for 4 hours on high or 6-8 hours on low. Add the cream at the end in both cases.
For a dairy-free version, you can use coconut milk instead of heavy cream. It’ll be slightly less thick and creamy, but still delicious!
