Chicken Tikka Masala

1
Leslie Speed Dutton

By
@leslieann1968

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 servings
Prep:
1 Hr
Method:
Stove Top

Ingredients

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  • 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 small
    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

Step-by-Step

  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.

Printable Recipe Card

About Chicken Tikka Masala

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian




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