# Chicken tikka masala (from Joshua Weissman)

Video: [Homemade Chicken Tikka Masala That Anyone Can Make](https://www.youtube.com/watch?v=pFeE8_VqdfA) by [Joshua Weissman](https://www.youtube.com/@JoshuaWeissman).
RecipesMD is not affiliated with Joshua Weissman. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$7.49 per serving, ~$22.47 for ~3 portions (assumed); saves ~$10.51* per serving (58%) vs ordering out (~$18.00*). * Estimate: 5 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario curry with rice at ~$18, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 tbsp (4 g) coriander seeds
- 1/2 tsp (1 g) cumin seeds
- 7 cloves garlic
- 2-inch knob fresh peeled ginger
- 1 tbsp (7 g) garam masala
- 1 tsp (3 g) turmeric powder
- 2 red Fresno or bird's eye chilies
- 1/4 cup water
- 2 tbsp (30 ml) canola oil
- 2 lbs boneless skinless chicken thighs
- 1 cup (255 g) whole milk yogurt
- 2 tsp (6 g) kosher salt
- as desired basmati rice _(amount estimated)_
- a few pods cardamom pods
- 1 28 oz can canned whole peeled tomatoes
- enough to coat the pan cooking oil
- 4 tbsp (56 g) unsalted butter
- 1 large sweet onion
- 1 tbsp (7 g) paprika
- 1 tsp (2 g) Kashmiri chili powder
- 1 1/4 cup (300 ml) heavy cream
- to taste salt
- for garnish fresh cilantro

## Steps

1. [1:45](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=105s) Toast coriander seeds and cumin seeds in a small pan over medium heat for about 2 minutes until fragrant, then transfer to a bowl to cool.
2. [1:58](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=118s) Place the cooled toasted spices in a blender and grind until as fine as possible.
3. [2:02](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=122s) Add the garlic cloves, peeled ginger, garam masala, turmeric powder, stemmed chilies, and water to the blender. Blend until smooth while drizzling in the canola oil.
4. [3:21](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=201s) Cut the chicken thighs into bite-sized pieces.
5. [3:27](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=207s) In a bowl, mix whole milk yogurt, 2 tablespoons of the prepared tikka masala paste, and kosher salt. Coat the chicken pieces thoroughly, cover, and marinate in the refrigerator for at least 20 minutes up to overnight.
6. [3:46](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=226s) Rinse and drain basmati rice 2 to 3 times, then cook in a pressure cooker with a 1:1 ratio of water and cardamom pods on high pressure for 6 minutes, followed by an 8-minute natural release.
7. [4:08](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=248s) Puree the whole peeled tomatoes in a blender and strain through a fine sieve into a bowl to remove solids.
8. [4:15](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=255s) Heat oil in a large sauté pan over medium-high heat and sear the marinated chicken pieces for 3 to 4 minutes per side until nicely browned, then remove from the pan.
9. [5:06](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=306s) Lower heat to medium and melt butter in the pan, scraping up fond. Add diced sweet onion and cook until translucent.
10. [5:18](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=318s) Stir in the remaining tikka masala paste, paprika, and Kashmiri chili powder, cooking and stirring often until the paste begins to stick to the bottom.
11. [5:29](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=329s) Pour in the pureed, strained tomatoes, bring to a simmer over medium heat, and cook for about 10 minutes until thickened.
12. [5:39](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=339s) Pour in the heavy cream and stir until well combined.
13. [5:43](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=343s) Return the seared chicken and resting juices back to the pan, coat in the sauce, and simmer for 10 to 15 minutes until the chicken is cooked through and sauce is velvety.
14. [5:55](https://www.youtube.com/watch?v=pFeE8_VqdfA&t=355s) Season with salt to taste, then serve alongside steamed basmati rice and garnish with fresh cilantro.

## Equipment

- small saucepan
- high-speed blender
- fine mesh sieve
- electric pressure cooker
- large sauté pan
- tongs
- wooden spoon

## What the video didn't say

- exact serving count
- total preparation and cooking time
- exact amount of basmati rice used

Source page: https://recipesmd.com/v/joshua-weissman-chicken-tikka-masala