Chicken Tikka Masala.

~65 minutes estimated. Searing adds color but does not establish safe doneness; use a thermometer.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight boneless chicken, cubed
• 5.29 oz by weight plain yogurt
• 1 tsp garam masala
• 4.06 fl oz cream
• 5.07 fl oz water

Method

1. 01

   Coat chicken with yogurt and half the garam masala; refrigerate while preparing the sauce.

2. 02

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

3. 03

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

4. 04

   Sear chicken in a separate skillet in batches. Add to the cooked masala with water and simmer until thoroughly cooked.

5. 05

   Finish with cream and remaining garam masala. Check the chicken reaches 165°F / 74°C.

Use a food thermometer and follow safe handling guidance. US food-safety temperature chart ↗

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