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Bon Appétit

Chicken Tikka Masala

By Alison Roman

4.6

(103)

Image may contain Food Dish Meal Plant and Curry
Chicken Tikka MasalaChristina Holmes

The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.

Recipe information

  • Total Time

    5 1/2 hours

  • Yield

    Makes 6 Servings

Ingredients

6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving)

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

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

    Step 5

    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.

    Step 6

    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.

    Step 7

    DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

TagsCurryIndianSouth AsianAsianChicken BreastChickenPoultryYogurtDairyCanned TomatoTomatoVegetableGingerHerbs & SpicesTurmericMainDinnerGluten FreeNut FreeSimmerBon Appétit

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