Name: Chicken Tikka Masala
Cook time: 1 hour
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)

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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

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.

TagsCurry Indian South Asian Asian Chicken Breast Chicken Poultry Yogurt Dairy Canned Tomato Tomato Vegetable Ginger Herbs & Spices Turmeric Main Dinner Gluten Free Nut Free Simmer Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Recipe notes

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