- 4-5 lbs boneless, skinless chicken thighs (chicken breasts may be substituted)
- ½ tube of Entube Curry Paste
- ½ tablespoon garam masala
- 2 cups plain full-fat yogurt
- ½ cup fresh lemon juice
- ¼ cup Jacobsen Kosher Sea Salt, plus more for seasoning
- 4 tablespoons ghee
- 12 cloves garlic, grated
- 3 tablespoons ginger, grated
- 1 large white or yellow onion, sliced thin
- 1 – 28 oz can of Ciao Whole Peeled Tomatoes
- Oakridge Seasoning Habanero Death Dust, to taste
- 1 cup heavy cream
- ½ cup cilantro, rough chop
To serve: cooked jasmine rice or naan
- Create a marinade by combining yogurt, ½ cup lemon juice, and ¼ cup Jacobsen Kosher Sea Salt.
- Score chicken thighs and submerge them in the yogurt marinade. Allow chicken to marinate for 4-6 hours. (*see recipe note)
- Start creating your curry. In a Lodge Dutch Oven heat ghee over medium heat, add sliced onions and cook until softened. Then add 4-5 Tablespoons Entube Curry Paste, ½ Tablespoon garam masala, grated garlic, and grated ginger. Sautee until fragrant.
- Add the entire can of Ciao Whole Peeled Tomatoes and crush the tomatoes with spatula or spoon to release more juices. Reduce heat to a simmer, cover, and keep warm until chicken is ready to add.
- Set your grill up for high-heat, direct grilling. Take the chicken out of the marinade and wipe excess yogurt off the surface. Grill the chicken until grill/char marks are present.
- Take grilled chicken onto a cutting board and cut into 1-inch cubes. Then transfer the chicken to the curry pot to simmer until the chicken is cooked through and the tomatoes have broken down completely.
- Stir in heavy cream and taste. As an option, add Oakridge Habanero Death Dust to your desired heat level. Season to taste.
- Serve tikka masala with jasmine rice or naan and top with cilantro.
*Recipe notes: If you are wanting to marinate the chicken overnight, omit the lemon juice from the yogurt marinade to extend the marination time.