A flavorful Chicken Tikka Masala recipe inspired by Joshua Weissman, featuring a homemade spice paste and tender chicken simmered in a creamy tomato sauce. Serve with garlic butter naan.
For the Spice Paste: In a pan, add your coriander and cumin seeds. Turn the heat to medium and toast, tossing occasionally, about 2 minutes or until fragrant. Add to a mortar and pestle and pound until a fine powder (or use a coffee grinder). Then add to a food processor with the sliced ginger, garlic, serrano pepper, 1 tsp turmeric, 1 Tbsp garam masala, and 2 Tbsp water. Process until it is as smooth as you can get it.
For the Chicken: In a bowl, add your cubed chicken thighs, Greek yogurt, half of your prepared spice paste, and a very generous sprinkling of salt. Mix well and place in the fridge until needed.
To Cook the Curry: Heat a large pan or braiser over medium-high heat. Once ripping hot, add a drizzle of oil, and sear your chicken in batches until you have good browning but it is not fully cooked. Once you're finished with all your chicken, remove it from the pan and add your 3 Tbsp butter and diced onion. Sauté until softened, about 2-3 minutes. Then add your 1 tsp turmeric, 1 tsp garam masala, 1 tsp paprika, and 28 oz can of crushed tomatoes. Mix well, scraping the bottom of the pan to deglaze it. Then add your 1/2 cup heavy cream and let simmer on low for 10 minutes. Add the sauce to a blender and blend until smooth. Return it to your pan, add your seared chicken with any accumulated juices, and mix well. Let simmer on low for another 10 minutes, or until the chicken is fully cooked. Serve with garlic naan and enjoy!
