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
- 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
- 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.
- 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
- 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.
- 4Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minut
- 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
- 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.
