GOD TIER Chicken Tikka Masala
Written Recipe
Total Time: 2 hr-24hr
Cook Time: 1 hr Feeds 5-7 people
INGREDIENTS
For Chicken Marinade
2-3lbs Boneless skinless chicken thighs (thighs are MUST, but if your in a pinch breast is fine, I guess)
½ cup of plain yogurt
3 tablespoons of oil
One Lemon Squeezed
1 head of garlic minced
1 tbsp of garam masala
1 tbsp MSG
Salt to taste
1 tsp onion powder
1 tsp garlic powder
1 tsp turmeric
1 tsp chili powder
1 tbsp paprika
For Gravy
3 tbsp any neutral oil
4 tbsp butter
2 red onions (preferred) diced
1 head of garlic diced
2 cans of tomato sauce
1 cup heavy cream
2 tsp onion powder
2 tsp garlic powder
2 tbsp of Garam Masala
2 tsp turmeric
2 tsp chili powder
A handful of dried fenugreek leaves(optional but extremely yummy)
1 bunch cilantro
METHOD:
Cut the chicken pieces into bite-size pieces. Mix the chicken thoroughly with all the ingredients for the marinade. Put in the fridge and marinate overnight for the juiciest chicken. But if you got bad time management 20 minutes should be fine.
Get a big pot with a wide bottom. Heat it over high, put oil in, and sear the chicken making sure not to overcrowd the pan. Once the chicken is browned take off the heat, it doesn't have to be fully cooked through.
There should be some brown bits on the bottom of the pan left from the chicken. Throw in your butter and scrape the bottom of the pan to get all the brown bits off the bottom.
Once butter is foaming throw in your onions and cook till browned. Once almost brown through in your garlic as well.
Once onions and garlic are cooked through throw in your tomatoes and half a cup of water. Add your spices and simmer on medium-low for about 20-30 minutes till tomatoes are caramelized, rich, and have a deep red color.
Add the best ingredient, cream, and stir to combine. After the cream is combined optionally throw a couple of sticks of butter because why the hell not. Stir to combine. Then throw back your chicken in with all of its juices, stir, and simmer it till the chicken is cooked through about 10 minutes.
Add chopped cilantro and dried fenugreek leaves(optional) and serve with soft pillowy basmati rice and naan. Try not to overdose on flavor.
Background:
Every single time my aunt visits me this is the first thing I will make for her. And every time she has it she gives me the biggest hugs and kisses thanking me. I have been making this dish for about 3 years now and each time I figure out a way to make it better. Personally, chicken tikka masala was my favorite food when I was 10-13 years old so this holds a special place in my heart. The dish is an ultimate, rich, flavorful, and decadent curry that just hits home for me every time I try it. It makes me feel warm inside and triggers serotonin in my brain. It is a lot of ingredients but is well worth it because once you try this you will certainly use these ingredients again to make this dish.
