⤺ Recipes
Chicken Tikka Masala
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
1 1/2 cups whole-milk yogurt (not Greek)
1 tbsp kosher salt
2 lb skinless, boneless chicken breasts, cut into bite-size chunks
3 tbsp ghee (clarified butter) or just melted butter
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed or 1/4 tsp ground cardamom
2 dried chiles de árbol or 1/2 tsp. crushed red pepper flakes
1 28oz/828ml can whole peeled tomatoes
2 cups heavy cream
Steamed basmati rice (for serving)
Prep
Cut chicken into bite-size chunks
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.
Cook
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.
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.
Add chicken to sauce, and simmer, stirring occasionally, until chicken is cooked through, 3-5 minutes. Serve with rice.
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