Chicken Tikka Masala

Directions

• Before We Start

  Greek vs. regular yogurt: Don’t switch greek for regular, the weight and moisture content is completely different. Use whole milk yogurt, none of that low fat stuff!
  Ghee alternative: Ghee is just clarified butter. You can easily make it by taking 3 tbsp of butter, melting it, then scooping out the white solids with a spoon.
  Kashmiri chili: This can be purchased at Indian grocery stores, some health food stores, and Amazon.
  Kasoori methi: This also goes by fenugreek leaves. This can be purchased at Indian grocery stores, some health food stores, and Amazon.
  Mustard seed oil: This is sort of like the oil version of wasabi; don’t skip it unless you have to. This can be purchased at Indian grocery stores and Amazon.

• Make the Marinade

  For the marinade
  240 g | 1 cup plain Greek yogurt
  10 g | 2 tsp lemon juice, about 1/4 lemon
  12 g | 4 cloves garlic, grated
  6 g | 2 tsp fresh ginger, grated
  1.5 g | 3/4 tsp Kashmiri chili powder
  0.3 g | 1/8 tsp ground turmeric
  1.2 g | 3/4 tsp ground cumin
  2 g | 1 tsp ground coriander
  7.5 g 1 tbsp beetroot powder
  1 g | 1 tbsp kasuri methi (fenugreek leaves), crushed with fingers
  5 g | 1 tsp kosher salt
  0.7 g | ¼ tsp garam masala
  
  In a large bowl, whisk yogurt, lemon juice, garlic, ginger, Kashmiri chili, turmeric, cumin, coriander, crushed kasuri methi, salt, and garam masala until smooth and pink. Scrape down the sides so no dry spice pockets remain.

• Marinate the Chicken

  Add chicken and fold until thoroughly coated with the marinade. Cover and refrigerate for at least 60–90 minutes (preferably over night).
  
  This will be used starting in step 12 in the recipe.

• Make Your Spice Blend

  For the spice blend
  3 g | 1 1/2 tsp Kashmiri chili powder (mild heat, strong color)
  0.6 g | 1½ tsp kasoori methi (fenugreek leaves), crushed
  3 g | 1½ tsp coriander powder
  1.2 g | ½ tsp cumin powder
  0.7 g | ¼ tsp turmeric powder
  5 g | 2 tsp beetroot powder
  1 g | ½ tsp garam masala
  
  In a small bowl combine all the following spices. These will get dropped into the recipe all together.

• Make Ginger Garlic Paste

  For the Ginger Garlic Paste
  12 g | 1 tbsp fresh ginger, grated
  12 g | 1 tbsp garlic, grated
  
  Garlic: Peel, then grate with a microplane or the fine side of a box grater
  Ginger: Grate with a microplane or the fine side of a box grater
  
  Reserve in a small bowl for cooking.

• Prep the Veggies

  For the vegetables
  95 g | 1/2 medium onion, finely chopped
  400 g | 5 medium roma tomatoes, diced
  
  Onion: Slice the onion in half then dice into about 1/8-3/16 inch size.
  Tomatoes: Remove the stem from the tomatoes then dice into about 1/4in pieces.
  
  Leave them separate, they will get added at different times

• Prep the Cashews

  For the cashew paste
  60 g | 1/2 cup cashews, roasted salted
  45 g | 3 tbsp hot water
  
  In a mortar and pestle, add half the cashews and grind into a course powder. Repeat with the remaining cashews. In a small bowl combine hot water with the ground cashews and stir.
  
  Note: The traditional way to do this is to soak the cashews in hot water for 20 minutes then strain and blend. With this small of an amount, most blenders or food processors just don’t accomplish this task well. If making in bulk or if you have the equipment for small batches, have at it!

• Bloom the Whole Spices

  For this step
  30 g | 2 tbsp ghee (see Before We Start)
  2 g | 1 tsp cumin seeds (whole)
  0.9 g | 3 green cardamom pods, lightly crushed
  0.4 g | 3 whole cloves
  1 g | ½ stick (about 1.5 in) cinnamon stick
  0.5 g | 2 fresh bay leaves
  
  In a dutch oven or large pot on medium heat, add the ghee (clarified butter). Once melted, add in the whole spices and cook for 30-60 seconds until fragrant.

• Sweat the Aromatics, Cook Down the Tomatoes and Toast the Ground Spices

  For this step
  95 g | 1/2 medium onion, finely chopped
  Ginger Garlic Paste (from earlier)
  8 g | 1½ tsp kosher salt, to taste
  400 g | 5 medium roma tomatoes, diced
  30 g | 2 tbsp butter
  5 g | 1 tsp mustard seed oil
  3 g | 1 1/2 tsp Kashmiri chili powder
  0.6 g | 1½ tsp kasoori methi, crushed
  3 g | 1½ tsp coriander powder
  1.2 g | ½ tsp cumin powder
  0.7 g | ¼ tsp turmeric powder
  5 g | 2 tsp beetroot powder
  
  Add your onions to the pot and cook about 5 minutes, stirring occasionally, until sweated and starting to lightly brown.
  
  Add in your ginger-garlic paste (ginger and garlic from earlier) and cook another 45-60 seconds, until fragrant.
  
  Add your diced tomatoes and salt. Increase heat to medium high, then cook for about 6-7 minutes until the tomatoes start to break down, stirring occasionally. Add the butter and stir until melted. Cook another 3-4 minutes. It should be a pretty thick consistency.
  
  Then create room in the center of the pot and add in the mustard oil, followed by the ground spices (kashmiri chili, kasoori methi (fenugreek leaves), coriander, cumin, turmeric, beetroot). Lightly stir so the mustard oil coats the spices. Cook for about 30 seconds then immediately do the next step.

• More Tomatoes!

  For this step
  500 g | 14 oz crushed tomatoes
  
  Add your crushed tomatoes and continue cooking for another 6-8 minutes to reduce and concentrate the flavors.

• Prep the Oven and Chicken

  Set an oven rack 6–8 inches from the broiler element and set your oven to 400F to pre-heat.
  
  Rub 1 tbsp of of avocado oil (or neutral oil) on the sheet pan, then another 1 tbsp on top of the chicken and lightly toss to coat the chicken in the oil.
  
  Switch the oven to Broil on High, then spread the chicken on the sheet pan trying to create gaps between each piece so they cook evenly.

• Broil That Bad Boy!

  Broil 5–6 minutes until the tops start to get slightly charred spots. Flip with tongs and broil another 4–5 minutes until the meat is just cooked through with lightly charred edges, juices run mostly clear, and the thickest pieces read 155°F for breast meat or 165°F for thigh meat.

• Go Fishing

  Now is a good time to fish out your cardamom pods, cinnamon stick, and bay leaves. It gets harder to fish out after this step. Or just leave them in for a surprise, lol.

• Finish

  For this step
  cashew paste (from earlier)
  300 g | 1 1/4 cups heavy cream
  42 g | 2 tbsp honey
  120 g | ½ cup water
  
  Add your cashew paste, heavy cream, and honey and mix. If the consistency is pretty thick, add a little water about 1/4 cup at a time until you get the right consistency. Normally about 1/2-3/4 cup when we make it. You are looking for something thinner than a gravy but thicker than water.
  
  Add the cooked chicken and simmer 1-2 minutes to marry the flavors. Taste it and add a little additional water or salt if needed to adjust the consistency and seasoning.

• Serve

  Serve with an aromatic cumin seed basmati rice, naan, and some chopped cilantro.
  
  Enjoy some of the best Chicken Tikka Masala you have ever tried!