Chicken Tikka Masala
By
Leslie Speed Dutton
@leslieann1968
1
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.
The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
Ingredients
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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 smallonion, 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
- 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.
- 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
- 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.
- Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minut
- 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
- 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.
