Tikka Masala 🐓

Recipe adapted from Serious Eats and Epicurious by Hannah Coward

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SPICE + MARINADE

3 pounds chicken, cubed (golf-ball size) 🍗

3 tbsp toasted ground cumin
3 tbsp toasted paprika
2 tbsp toasted ground coriander
2 tsp ground turmeric
1 tsp cayenne 🌶

8 cloves garlic, minced 🧄
2 tbsp fresh ginger, grated
2 cups plain yogurt
½ cup fresh lemon juice 🍋
¼ cup kosher salt

SAUCE

3 tbsp spice mixture (from marinade)
1 tsp ground cardamom
1 tsp ground nutmeg
2 tbsp fresh ginger, grated
1 stick butter 🧈
1 large white onion, finely chopped 🧅
1 large can tomato puree 🍅
1 cup heavy cream 🥛

DIRECTIONS: NIGHT BEFORE

• Combine spices and set aside 3 tbsp

• Combine spices with marinade ingredients

• Place cubed chicken into large zip-loc and cover with marinade

• Refrigerate at least 8 hours

DIRECTIONS: CHICKEN

• Remove chicken chunks from marinade, removing any excess sticking to the chicken. Discard marinade.

• GRILL: Skewer chicken and grill on high heat, preferably over charcoal (grill marks a must)

• BROILER: Place chicken on broiler rack and broil on high (6” away from broiler) until lightly charred. Rotate chicken and broil again.

  Note: Chicken does not need to be fully cooked

DIRECTIONS: SAUCE

• Melt butter in large pan over medium high heat.

• Add onion and sauté until caramelized (stirring occasionally). Reduce heat to medium.

• Mix spices and ginger and add to sautéed onions. Stir.

• Add tomato purée, heavy cream, and salt (to taste). Bring to boil.

• Reduce heat and simmer until thickened.

• Add chicken and simmer for about 10 more minutes, stirring frequently.