chicken tikka masala
(1 rating)
This is so good! It is worth all of the work. The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
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(1 rating)
yield
6 servings
prep time
1 Hr
method
Stove Top
Ingredients For chicken tikka masala
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6 clovegarlic, finely minced
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4 tspfresh ginger root, finely grated
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4 tspground turmeric
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2 tspgaram masala
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2 tspground coriander
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2 tspground cumin
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1 1/2 cwhole milk yogurt (not greek)
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1 Tbspkosher salt
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2 lbskinless, boneless chicken breasts, halved lengthwise
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3 tspghee (clarified butter) or vegetable oil
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1 smonion, thinly sliced
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1/2 tspcrushed red pepper flakes
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28 ozcan whole peeled tomatoes
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2 cheavy cream
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3/4 cchopped fresh cilantro, plus sprigs for garnish
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steamed basmati rice (for serving)
How To Make chicken tikka masala
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1Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
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2Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes
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3Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
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4Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minut
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5Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes
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6Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs. DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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