Scan to open on your phone
Tip: click step to get into cook mode
Prepare Tikka Masala Spice Blend by combining cumin, paprika, curry powder, garam masala, and chile flake in a bowl. Stir.
Marinate chicken thighs with half of the tikka masala spice blend, olive oil, Greek yogurt, salt, lemon juice, garlic, and ginger. Refrigerate for 15 minutes to 1 hour.
Grate onion, garlic, and ginger. Dice serrano Chile.
In a pot, sauté grated onion, garlic, ginger, and serrano with salt until fragrant. Add the remaining spice blend, crushed tomatoes, salt, sugar, and heavy cream. Simmer.
Grill marinated chicken thighs until cooked and charred. Chop into pieces.
Stir chopped chicken into the masala gravy. Adjust consistency with water if needed.