EFK Tested
EFK Chicken Tikka Masala
Charred yogurt-spiced chicken finished in a creamy tomato sauce with ginger, garlic, and garam masala. This EFK version keeps the ingredient list approachable while preserving the deep spice and tomato profile expected from the dish.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 40 min
- Total
- 95 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Combine the yogurt, lemon juice, ginger, garlic, garam masala, cumin, paprika, and salt. Add the chicken and coat well. Refrigerate at least 30 minutes or up to overnight.
- Heat the broiler on the BlueStar oven. Arrange chicken on a foil-lined sheet pan and broil, turning once, until browned at the edges; it will finish cooking in the sauce.
- Melt butter or ghee in a large skillet over medium heat. Cook the onion 6 to 8 minutes until soft and lightly golden. Add ginger and garlic for 1 minute.
- Stir in garam masala, cumin, coriander, turmeric, cayenne, and tomato paste; cook about 1 minute. Add crushed tomatoes and simmer 12 to 15 minutes.
- Add the charred chicken and simmer until it reaches 165°F, about 5 to 8 minutes depending on size. Reduce the heat and stir in the cream. Taste and adjust salt.
- Serve with basmati rice and cilantro.
Equipment
BlueStar oven/broiler and range
Sheet pan
Large skillet
Wüsthof IKON Chef knife
Asahi Hi-Soft cutting board
Mixing bowl
Instant-read thermometer
Food safety & storage
Keep the yogurt marinade that contacted raw chicken separate from finished food. Cook chicken to 165°F. Refrigerate leftovers within 2 hours.
View this recipe on the original EFK website ↗