Homemade Chicken Tikka Masala That Anyone Can Make

The wonderful world of curry .

It's a confusing one .

I get it .

A lot of people don't really get it right .

You put a little bit in the pan , you put some curry powder and you're done .

No , just no .

Let's explore this one together before we actually talk about that .

Let's discuss the Krispy Kreme .

But better .

A lot of people think that my doughnut was not as good as Krispy Kremes because I made the doughnut hole a little too big .

You noticed fine , fine , you can have it .

I shouldn't have let that happen .

That was very stupid .

The point is I , I want you to understand that there's gonna be a rematch and I will make sure thanks that it is .

But until then we're gonna just gonna have to wait on that .

OK ?

So we're making chicken Tikka masala .

But this is a more spiced version .

There's definitely still cream , there's definitely still butter and there's definitely still tomatoes , but it's the spicing the anyway , with that said , let's make this shall we OK ?

So we need to start off by spicing things up with literal spices first .

Get a small pan and add one tablespoon or 4 g of coriander seeds along with half a teaspoon or 1 g of cumin seeds .

Heat that bad boy over medium heat .

Tossing off until fragrant and toasted .

About two minutes .

Remove from the pan and let them spicy boys .

Cool for a little bit in a blender .

Add your spices , slap them around in there a little bit until as fine as possible .

Then add seven cloves of garlic , a two inch knob of fresh peeled ginger one tablespoon or 7 g of garam masala , one teaspoon or 3 g of turmeric powder and two red Fresno or birds eye chilies stems removed , obviously , lastly a quarter cup of water .

Then go ahead and begin blending this .

You'll need to use your trusty blender plunger .

If you have one to help get it smooth once it's mostly smooth , go ahead and drizzle in two tablespoons or 30 mL of canola oil while blending .

Now keep our own blending until nicely incorporated and smooth .

Remember this ain't no chunky salsa .

Get your curry paste as smooth as possible .

Ok .

So before we get started on the actual curry gravy , let's give this chicky a little yogurt bath .

But look , this is a crucial step .

Please don't skip this or I'll be fairly angry with you .

So first cut £2 of boneless skinless chicken thighs as a tongue twister into bite size pieces in a bowl , mix together one cup or 255 g of , of whole milk yogurt , two tablespoons or 30 g of your tika masala paste and two teaspoons or 6 g of kosher salt .

Then toss your chicken in the yogurt mixture cover with plastic wrap and let marinade for 20 minutes or overnight in the refrigerator .

Now , obviously , we're gonna serve this curry with rice .

But please do me a favor .

I really gotta note this .

If you don't wash your rice , it's time .

No more procrastinating , please .

I am begging you .

Please rinse and drain it at least 2 to 3 times before cooking it .

I know a lot of people know this but look , I cooked my bass bounty with a 1 to 1 ratio of water to rice and some cardamom pops in a pressure cooker at high pressure for six minutes and then a natural release for eight minutes for some mad good bas maddy bros to make the final curry blend .

1 28 ounce can of whole peeled tomatoes .

Pass that period mixture through a sieve and place that to the saro .

Now heat a large saute pan or a medium sized pot over medium high heat with enough oil to coat the bottom .

Sear your chicken on both sides till nicely brown .

About 3 to 4 minutes each side and place to the side as well .

And once all your chicken is seared and you have a nice little fond in the bottom of your pan .

Reduce the heat to medium and add four tablespoons or 56 g of unsalted butter .

Once that's hot and booly add one large died sweet onion .

Let's let cook until the onion begins to turn translucent .

Then add all all of your remaining Tikka masala paste .

Plus one tablespoon or 7 g of paprika and one teaspoon or 2 g of Kashmiri chili powder .

Cook that stirring off it until the paste begins to stick to the bottom of the pan .

Then add your pureed tomatoes , stir nicely and bring that up to a simmer over medium heat .

Let that simmer for about 10 minutes , stirring occasionally until it becomes thickened .

And then finally , you can add one and a quarter cup or 300 millis of heavy cream mix until thoroughly combined .

Add your chicken back to the pan as well .

Coat it in the sauce and bring that back to a simmer simmer an additional 10 to 15 minutes or until chicken is cooked through .

And the sauce is thickened , velvety , smooth and gorgeous season that to taste with salt and serve alongside some lovely steamed basmati rice garnish with fresh cilantro .

And now we must first pass this dish with a trial by fire and by fire .

I mean my mouth and by my mouth , I mean , I'm gonna eat it right .

So proper spoon .

Tika maso .

Let's go , bro .

That's how you know it's real silver .

Wow .

I mean , come on , you gotta be joking me with this .

This is out of all the curries you could be making .

This is easily going to be one of the best that you ever make in your life .

Wow .

For one , my rice is cooked perfectly .

All right .

I may be white but I can cook rice , please .

I mean , OK , you get the point .

This is ridiculous how perfect this tastes .

It's a little spicy , a little bit of sweetness from the tomato .

All the flavors melt together exactly what you want and more it's creamy , perfectly cooked rice , the texture .

Oh That's a tense .

So good .

OK .

OK .

But do you wanna know what else is so good ?

All right guys .

And that is it .

So we made chicken Tikka Masala .

I think it turned out honestly , I don't wanna use the word perfect but pretty darn close to that .

He heard .

Look , I may be white .

OK ?

But I do try to stay as close culturally as I can to the right way of doing it .

In terms of tradition , I'm using a couple of different things to do this .

It's the prior knowledge that I've learned from other chefs on the basics of curry and then also just in general , some flavors that I personally feel balancing wise , make sense of this recipe .

That's my personal take .

The haters are going to come in .

You are welcome and entitled to that opinion .

But I will say that it is freaking delicious .

So that's the word bro .

There are some crazy things in the works right now .

God , I wish I could talk about all of it .

You're going to see it in the coming weeks and months and years .

But man , the amount of opportunities that you guys have afforded me is , is , is just absolutely shocking honestly to say the least .

So I just want to say I , I used to say this all the time and , and I haven't said it as much recently , but I'm always thinking about it .

I'm just so grateful for you guys .

Very , very thankful for all these opportunities .

I wanna make sure that you guys know that I'm constantly thinking about this honestly .

Um I don't say it as much because boy hours , but thank you from the bottom of my heart .

Much more to come love you , kiss you .

But anyway , if you enjoyed this video or you learn something , leave a like , subscribe and I will see you next time .