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  • edithpan6

Chicken Tikka Masala


1 pint plain yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoon paprika

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

4 teaspoons salt, or to taste

3 pounds boneless, skinless chicken thighs

6 cloves garlic, minced

2 serrano peppers, finely chopped

1 inch of ginger, peeled and finely chopped

2 yellow onions, diced

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons salt, or to taste

1 (29 ounce) can tomato puree or sauce

1 cup heavy cream

1 bunch chopped fresh cilantro



In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, paprika, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.


Heat oil in a large heavy skillet over medium heat. Saute garlic, ginger, onion and jalapeno for 1 minute. Add the marinated chicken thighs, and brown. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, and the chicken in cooked through, about 45 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

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