Chicken Tikka Masala

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.


INGREDIENTS

  • 6 garlic cloves, finely grated

  • 4 tsp. finely grated peeled ginger

  • 4 tsp. ground turmeric

  • 2 tsp. garam masala

  • 2 tsp. ground coriander

  • 2 tsp. ground cumin

  • 1½ cups whole-milk yogurt (not Greek)

  • 1 Tbsp. kosher salt

  • 2 lb. skinless, boneless chicken breasts, halved lengthwise

  • 3 Tbsp. ghee (clarified butter) or vegetable oil

  • 1 small onion, thinly sliced

  • ¼ cup tomato paste

  • 6 cardamom pods, crushed

  • 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes

  • 1 28-oz. can whole peeled tomatoes, like San Marzano

  • 2 cups heavy cream

  • ¾ cup chopped cilantro, plus sprigs for garnish

  • Steamed basmati rice (for serving)


RECIPE PREPARATION

  • 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 minutes.

  • 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. PHOTO BY ALEX LAU, FOOD STYLING BY JUDY MANCINI

  • Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

#IndianCuisine

@wizarlyphoto

  • Facebook - Black Circle
  • Instagram - Black Circle

Phone: 312-513-5556  |  E-mail: anna@wizarly.com

 

Copyright © 2018 by wizarly.com