Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 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)

By Leslie Speed Dutton
@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 vote5

Comments:

2 Comments

Serves:

6 servings

Prep:

1 Hr

Method:

Stove Top

Ingredients

Add to Grocery List

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

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.