chicken tikka masala

★★★★★ 1 Review
leslieann1968 avatar
By Leslie Speed Dutton
from Franklin, TX

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.

★★★★★ 1 Review
serves 6 servings
prep time 1 Hr
method Stove Top

Ingredients For chicken tikka masala

  • 6 clove
    garlic, finely minced
  • 4 tsp
    fresh ginger root, finely grated
  • 4 tsp
    ground turmeric
  • 2 tsp
    garam masala
  • 2 tsp
    ground coriander
  • 2 tsp
    ground cumin
  • 1 1/2 c
    whole milk yogurt (not greek)
  • 1 Tbsp
    kosher salt
  • 2 lb
    skinless, boneless chicken breasts, halved lengthwise
  • 3 tsp
    ghee (clarified butter) or vegetable oil
  • 1 sm
    onion, thinly sliced
  • 1/2 tsp
    crushed red pepper flakes
  • 28 oz
    can whole peeled tomatoes
  • 2 c
    heavy cream
  • 3/4 c
    chopped fresh cilantro, plus sprigs for garnish
  • steamed basmati rice (for serving)

How To Make chicken tikka masala

  • 1
    Combine 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.
  • 2
    Heat 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
  • 3
    Add 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.
  • 4
    Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minut
  • 5
    Meanwhile, 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
  • 6
    Cut 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.

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