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

  • 1.5 cups whole-milk yogurt (not Greek)

  • 1 Tbsp kosher salt

  • 2 lb skinless, boneless chicken breasts, halved lengthwise

  • 4 Tbsp ghee

  • 1 small onion, thinly sliced

  • 1/4 cup tomato paste

  • 6 cardamom pods, crushed

  • 1/2 tsp crushed red pepper flakes

  • 28 oz can San Marzano whole peeled tomatoes

  • 2 cups heavy cream

  • 3/4 cup chopped cilantro

Make

  1. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture
  2. Add chicken and coat, cover and chill for 4-6 hours. Cover and chill spice mixture
  3. Heat ghee in large heavy pot over medium heat. Add onion, tomato paste, cardamom, and red pepper flakes
  4. Cook until tomato paste has darkened and onion is soft (~5 min). Add remaining spice mixture and cook for 4 min
  5. Add tomatoes with juices, crushing tomatoes by hand. Bring to a boil, then reduce heat and simmer until sauce thickens (~8-10 min). Stir often and scrape up any browned bits
  6. Add cream and cilantro, simmer while stirring occasionally until thickened (~30-40 min)
  7. Preheat broiler, line rimmed baking sheet with foil and set wire rack inside sheet. Broil chicken on single layer until black spots form (~10 min)
  8. Cut chicken into bite-size pieces and add to sauce. Simmer, stirring occasionally, until chicken is cooked through (~8-10 min)

TIME | 6 hours

YIELD | 6 servings

TAGS | Indian

PAIR | Basmati Rice