Chicken Tikka Masala

Instructions

1. Step 1

   Preheat the oven to 230°C.

   Cookware: oven

2. Step 2

   Mix the chicken, yogurt, lemon juice, 2 ½ clove (8 gr) garlic, 8 gr ginger, 2 tsp (4 gr) garam masala, 2 gr cumin, ⅞ tsp (2 gr) paprika, turmeric, cayenne, 4 gr salt, black pepper, and oil. Marinate for 20 minutes.

   Timer: 20 min (fixed)

   Ingredients used: 0.5 gr Cayenne Pepper, 700.0 gr Chicken Thigh, 4.0 gr Garam Masala, 8.0 gr Garlic, 8.0 gr Ginger, 2.0 gr Ground Black Pepper, 2.0 gr Ground Cumin, 2.0 gr Ground Turmeric, 15.0 ml Lemon Juice, 2.0 gr Paprika, 120.0 gr Plain Yogurt, 4.0 gr Salt, 15.0 ml Vegetable Oil

   Cookware: mixing bowl

3. Step 3

   Spread the marinated chicken on the baking sheet in a single layer. Roast until browned at the edges and the thickest pieces reach 74°C, 15–18 minutes.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, oven, rimmed baking sheet

4. Step 4

   Heat the remaining 1 tbsp (15 ml) oil and the butter in the skillet over medium heat. Add the onion and cook until soft and lightly golden, about 8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 gr Butter, 180.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the remaining 2 ½ clove (8 gr) garlic, 7 gr ginger, 2 tsp (4 gr) garam masala, 2 gr cumin, and ⅞ tsp (2 gr) paprika. Stir over medium heat until fragrant, about 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 4.0 gr Garam Masala, 8.0 gr Garlic, 7.0 gr Ginger, 2.0 gr Ground Cumin, 2.0 gr Paprika

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the tomatoes, sugar, and remaining salt. Bring to a gentle simmer, reduce to low heat, and cook for 12 minutes.

   Timer: 12 min (fixed)

   Ingredients used: 400.0 gr Canned Tomato, 4.0 gr Salt, 4.0 gr Sugar

   Cookware: large skillet, wooden spoon

7. Step 7

   Stir in the cream and water. Simmer over low heat for 3 minutes until smooth and slightly thickened.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml Heavy Cream, 120.0 ml Water

   Cookware: large skillet, wooden spoon

8. Step 8

   Add the roasted chicken and any juices from the baking sheet to the sauce. Simmer over low heat for 5 minutes, then stir in the cilantro and serve.

   Timer: 5 min (fixed)

   Ingredients used: 10.0 gr Cilantro

   Cookware: large skillet, rimmed baking sheet, wooden spoon