UBS IN PERSON Cooking Class: Chicken Tikka Masala

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Chicken Tikka Masala

Serves 4

Chicken & Marinade

16 oz boneless and skinless chicken thighs cut into bite-sized pieces

1 cup plain yogurt

1 ½ tbsp minced garlic

1 tbsp ginger

1 ½ tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp Kashmiri chili

1 tsp kosher salt

Sauce

1 ½ tbsp vegetable oil

1 ½ tbsp butter

1 large onion, finely diced

1 ½ tbsp garlic, finely grated

1 tbsp ginger, finely grated

1 ½ tsp garam masala

1 ½ tsp ground cumin

1 tsp turmeric powder

1 tsp ground coriander

1 1/3 cup (about 11 oz) crushed tomatoes

1 tsp Kashmiri chili

1 tsp ground red chili powder

1 cup heavy cream

1 tsp brown sugar

For serving

1 cup water if needed

¼ cup chopped cilantro

Basmati Rice

Naan

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When oil is shimmering, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned, about 3 minutes on each side. Set aside and keep warm.
3. Melt the butter in the same pan. Cook the onions until soft, about 3 minutes, while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Cook for about 20 seconds until fragrant, while stirring occasionally.
4. Pour in the crushed tomatoes, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
5. Stir the cream and sugar into the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
6. Garnish with chopped cilantro and serve with Basmati rice and Naan bread.