The Best Chicken Tikka Masala
- 5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed
- 3 tablespoons toasted ground cumin
- 3 tablespoons toasted paprika
- 2 tablespoon toasted ground coriander seed
- 2 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 12 cloves garlic, grated on the medium holes of a box grater, divided
- 3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
- 2 cups yogurt
- 3/4 cup fresh juice from 4 to 6 lemons, divided
- Kosher salt
- 4 tablespoons butter or ghee
- 1 large onion, thinly sliced
- 1 (28-ounce) can whole peeled tomatoes, roughly mashed
- 1/2 cup roughly chopped cilantro leaves and tender stems
- 1 cup heavy cream
- This recipe is gluten-free
- Produce
- 4 to 6 lemons, fresh juice from (3/4 cup)
- Cilantro, stems leaves and tender (1/2 cup)
- Cumin, toasted ground (3 tablespoons)
- Garlic (12 cloves)
- Ginger, fresh (3 tablespoons)
- Onion, large (1)
- Tomatoes, whole (1 (28-ounce) can)
- Meat
- Chicken, bone-in (5 pounds)
- Cooking & Baking
- Cayenne pepper (1 teaspoon)
- Coriander seed, toasted ground (2 tablespoon)
- Kosher salt (1)
- Paprika, toasted (3 tablespoons)
- Turmeric, ground (2 teaspoon)
- Dairy
- Butter or ghee (4 tablespoons)
- Heavy cream (1 cup)
- Yogurt (2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 4, 2012 (8 months ago).
219 people saved this recipe.
