None.

Sploot

Thanks. Yeah, I see the point others are making while bashing me, but I genuinely didn’t understand this comic the first time I looked at it. It wasn’t super obvious at first glance

Camera on pole can’t “remove” problems as quickly

I mean they mostly don’t. But more regulation and, subsequently, more evidence supporting those that do, is great

This is kind of wild. The caption implies that only Chinese people use electric stoves, which is hilariously wrong. The comic implies a cigarette could ignite an electric stove, which is hilariously wrong. Wtf is going on here

That’s uncomfortable relevant

Even with an /s, your comment is insensitive and not witty or funny.

Username checks out

*fox mask

The DOW, the DOW right now…

Gross comment

🎵 isn’t it ironic 🎶

That’s a good one

That’s pretty gross, definitely against all recommendations. I wouldn’t be comfortable with it. I also don’t think it’s super rare, and the average person probably won’t get sick from it that often. But I hold myself and those I care about to higher standards.

Yeah, good point. I’m leaving the community

Gross word to use.

Shhh… Keep scritching

I thought it was RuneScape

Chicken Tikka Masala has tons of variations, but the restaurant-style version most people love has three key parts: a yogurt marinade, charred chicken, and a creamy tomato masala sauce. Below is a highly reliable version that produces that rich takeout flavor at home. 🍛🔥

Chicken Tikka Masala (Restaurant-Style)

Ingredients

Chicken Marinade

2 lbs boneless chicken thighs, cut into chunks

1 cup plain full-fat yogurt

2 tbsp lemon juice

6 cloves garlic, minced

1 tbsp grated ginger

2 tsp garam masala

2 tsp paprika

1 tsp turmeric

1 tsp cumin

1 tsp salt

1 tbsp oil

Masala Sauce

3 tbsp butter or ghee

1 large onion, finely diced

4 cloves garlic, minced

1 tbsp grated ginger

2 tsp garam masala

2 tsp paprika (or Kashmiri chili powder)

1 tsp cumin

1 tsp coriander

1 tsp turmeric

1 tsp salt

1 tbsp tomato paste

1 can (14 oz) crushed tomatoes

1 cup heavy cream

1 tsp sugar (optional but recommended)

Finish

Fresh cilantro

1 tbsp butter

Cooked basmati rice

Warm naan

Instructions

1. Marinate the Chicken

2. Mix all marinade ingredients.

3. Add chicken and coat thoroughly.

4. Marinate at least 1 hour, ideally overnight.

2. Cook the Chicken

For best flavor, you want charred edges.

Options:

Broiler (best at home): Spread chicken on a rack and broil 10–15 min until slightly charred.

Grill: High heat, about 8–10 min.

Pan: Sear in a hot skillet until browned.

Chicken should be mostly cooked but not dry.

3. Make the Masala Sauce

4. Melt butter in a large pan.

5. Cook onion 8–10 minutes until soft and golden.

6. Add garlic and ginger → cook 1 minute.

7. Add spices and tomato paste → cook 1 minute to bloom.

8. Add crushed tomatoes and simmer 10–15 minutes until thick.

4. Blend for Restaurant Texture (Optional but Amazing)

Blend the sauce with an immersion blender or regular blender until smooth.

5. Finish the Dish

6. Return sauce to pan.

7. Stir in heavy cream and sugar.

8. Add cooked chicken.

9. Simmer 10 minutes so flavors meld.

Finish with butter and cilantro.

Pro Tips (What makes it taste like takeout)

🔥 Use chicken thighs — juicier than breast 🔥 Char the chicken — that smoky flavor is key 🔥 Bloom the spices in fat before adding liquid 🔥 Blend the sauce for restaurant texture 🔥 Add a small pinch of sugar to balance acidity

Optional Upgrade (worth it)

Add ½ tsp fenugreek leaves (kasoori methi) crushed into the sauce at the end. It’s the secret ingredient many Indian restaurants use.

Quick Serving Idea

Serve with:

Basmati rice

Garlic naan

Cucumber raita

If you want, I can also show you:

🔥 The “British curry house” version (the actual restaurant method)

🍳 A 30-minute weeknight version

🧪 The science behind why restaurant tikka masala tastes better (it’s interesting).