Chicken Tikka Masala Better Than Takeout

My grandma's chicken tikka masala recipe proves that you don't need fancy techniques or a million ingredients to make the most popular Indian dish in the world. Grab the Indian Cooking Cheatsheet: https://www.dutthouse.com/cheatsheet

We're using a simple, one-pan approach to build incredible flavor from the ground up. I'll show you how to perfectly marinate your chicken and build a rich, creamy sauce that will make your taste buds sing.

Ingredients:

Marinade:
1 lb Boneless, skinless chicken thighs
1 tbsp Ginger & Garlic paste
Ground spices: Salt, 1 tsp turmeric, 2 tsp kashmiri red chili powder, 2 tsp coriander powder, 1 tsp garam masala
1 tbsp Mustard oil
Juice of 1/2 lemon (~2 tbsp)

Sauce:
1/2 Red onion
1 tbsp Ginger & Garlic paste
1/2 cup crushed tomatoes
10-12 Cashews, made into a paste
Whole spices: 1 inch cinnamon stick, 5 green cardamom, 5 cloves, 2 bay leaves
Ground spices: Salt, 1 tsp turmeric, 2 tsp kashmiri red chili powder, 2 tsp coriander powder, 1 tsp garam masala
3-4 tbsp Heavy cream (based on how creamy you like it)
Cilantro for garnish
3 tbsp Neutral oil like avocado, canola, etc.
1 tsp sugar

Method:
1. Make the ginger, garlic paste with equal quantities of ginger and garlic and some water.
2. Chop the chicken thighs into 1 inch pieces.
3. Marinate the chicken: Add all the marinade ingredients to the chicken thighs and set aside while you prep the other ingredients.
4. Chop the onion and make the cashew paste. Soaking the cashews for about 20 minutes in warm water makes them easier to blend.
5. Heat a heavy bottom pan on high heat and add 1 tbsp of the neutral oil.
6. Brown the chicken pieces on both sides (1-2 mins on each side) in batches. Set aside.
7. In the same pan, on medium heat, add the whole spices, stir for 30 seconds.
8. Add the chopped onions, some salt and cook till the onions are soft (~3-4 mins).
9. Add the rest of the ginger and garlic paste and cook for 30 more seconds or until the raw smell disappears.
10. Add the tomatoes and scrape all the brown bits at the bottom of the pan.
11. Now add the ground spices, some salt and cook on low-med heat for about 15 minutes. Add a splash of water if the mixture gets too dry or sticks.
12. Once cooked, add 1/2 cup of water and the cashew paste and mix well.
13. Add in the browned chicken pieces, add some more water, if needed and mix well.
14. Cover and cook for about 3-4 mins and adjust the seasoning with salt and sugar as needed.
15. Turn off the heat. Add the heavy cream and garnish with cilantro.
16. Serve with naan or rice.

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