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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8" />
<title>CHICKEN TIKKA MASALA</title>

<style>
body {
  font-family: system-ui, -apple-system, sans-serif;
  background: #f7f7f7;
  padding: 2rem;
}

.container {
  max-width: 1000px;
  margin: auto;
  background: #fff;
  padding: 2rem;
  border-radius: 14px;
}

img {
  width: 100%;
  border-radius: 12px;
  margin: 1.5rem 0;
}

h1 {
  margin-top: 0;
}

.meta {
  color: #666;
  margin-bottom: 1.5rem;
}

.section {
  margin-bottom: 2rem;
}

.section h3 {
  margin-bottom: 0.5rem;
  border-bottom: 2px solid #eee;
  padding-bottom: 0.25rem;
}

.grid {
  display: grid;
  grid-template-columns: 1fr 2fr;
  gap: 2rem;
}

ul {
  padding-left: 1.2rem;
}

ol {
  padding-left: 1.4rem;
}

li {
  margin-bottom: 0.6rem;
  white-space: pre-line;
}

@media (max-width: 768px) {
  .grid {
    grid-template-columns: 1fr;
  }
}
</style>
</head>

<body>
<div class="container">
  <h1>CHICKEN TIKKA MASALA</h1>
  <p class="meta">
    By maitai • 4 Servings • Total Time: PT2700S
  </p>

  <p>maitai's CHICKEN TIKKA MASALA: One of my favorite curries is the beloved chicken tikka masala. You can make this dish at home by making your own curry powder and tikka masala sauce.</p>

  <div class="grid">

    <section>
      <h2>Ingredients</h2>

        <div class="section">
          <h3>For The Curry Powder</h3>
          <ul>
            <li>4 sticks cinnamon</li><li>2 dried bay leaves</li><li>1 tbsp whole cloves</li><li>2 tbsp cumin seeds</li><li>3 tbsp coriander seeds</li><li>1 tbsp cardamom</li><li>1 tsp red pepper flakes</li><li>1 whole nutmeg</li>
          </ul>
        </div>

        <div class="section">
          <h3>For The Chicken Tikka Masala Marinade</h3>
          <ul>
            <li>1 cup full fat yogurt</li><li>2 inches ginger, grated</li><li>2 garlic cloves, grated</li><li>1 tbsp of the homemade curry powder (above)</li><li>kosher salt</li><li>freshly ground pepper</li><li>drizzle of olive oil</li><li>4 three ounce boneless, skinless, chicken breasts (cut into one inch cubes)</li>
          </ul>
        </div>

        <div class="section">
          <h3>For The Tikka Masala Sauce</h3>
          <ul>
            <li>2 inches ginger, grated</li><li>1/2 small yellow onion, finely minced</li><li>2 cloves garlic, minced</li><li>1 small bird's eye chili, finely minced</li><li>2 tbsp vegetable oil</li><li>1 tbsp tomato paste</li><li>1 tbsp heaping homemade curry powder (above)</li><li>1 twenty eight ounce can of crushed tomatoes</li><li>pinch of white sugar</li><li>3/4 cup heavy cream</li><li>rice, optional</li>
          </ul>
        </div>

    </section>

    <section>
      <h2>Instructions</h2>

        <div class="section">
          <h3>For the Curry Powder</h3>
          <ol>
            <li>Begin by toasting your cinnamon, bay leaves, cloves, cumin seeds, coriander, cardamom, and red pepper flakes over medium heat in a dry stainless steel sauté pan. Make sure you keep the pan moving so as not to burn your spices.

            </li><li>Once fragrant and not quite smoking, add the toasted spices to a spice grinder and blend them until they form a fine powder.</li><li>Place in a bowl and grate nutmeg into it. Set aside.
</li>
          </ol>
        </div>

        <div class="section">
          <h3>For the Chicken Marinade</h3>
          <ol>
            <li>In a bowl add full fat yogurt, grated ginger, grated garlic cloves, the homemade curry powder, salt, pepper, and a drizzle of olive oil. Whisk to combine.
<li>Cut boneless, skinless, chicken breasts into one inch cubes.

<li>Add the chicken cubes to the yogurt marinade. Mix to combine. Cover bowl and place in fridge for at least 4 hours and up to 24 hours.

<li>Spread chicken out evenly on a broiler pan in a rimmed baking sheet and place under the broiler on high for 10-15 minutes or until they register 160°F internally.
          </ol>
        </div>

        <div class="section">
          <h3>For the Tikka Masala Sauce</h3>
          <ol>
            <li>In a large saucepan, heat vegetable oil over medium high heat before adding yellow onion finely minced. Cook for about 1 minute before adding minced garlic, grated ginger, birds 'eye chili finely minced, tomato paste, and homemade curry powder. Mix them together for about 30 seconds before adding canned crushed tomatoes along with a little bit of sugar to help with the acidity. Cook for 5 minutes.

<li>Begin cooking your rice, if desired add heavy cream to your sauce. Stir to combine.

<li>Add your chicken to the sauce and cook for about 5-10 minutes. Taste for seasoning and add salt and pepper if needed.

<li>Plate up by putting a bed of rice down first, followed by your chicken tikka on top, and then garnish with some cilantro.

<li>Serve and enjoy!</li>
          </ol>
        </div>

    </section>

  </div>
</div>
</body>
</html>