Chicken Tikka Masala

Name: Chicken Tikka Masala
Ingredients: 6 cloves garlic; 4 tsp ginger; 4 tsp ground turmeric; 2 tsp garam masala; 2 tsp ground coriander; 2 tsp ground cumin; 1½ cups yogurt; 1 tbsp kosher salt; 2 lb chicken breasts; 3 tbsp ghee; 1 onion; ¼ cup tomato paste; 6 cardamom pods; 2 dried chiles de árbol; ½ tsp crushed red pepper flakes; 1 28oz can whole peeled tomatoes; 2 cups heavy cream; ¾ cup cilantro

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.

Serves 6 servings Source

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Ingredients

6 cloves garlic
4 tsp ginger
4 tsp ground turmeric
2 tsp garam masala
2 tsp ground coriander
2 tsp ground cumin
1½ cups yogurt
1 tbsp kosher salt
2 lb chicken breasts
3 tbsp ghee
1 onion
¼ cup tomato paste
6 cardamom pods
2 dried chiles de árbol
½ tsp crushed red pepper flakes
1 28oz can whole peeled tomatoes
2 cups heavy cream
¾ cup cilantro

Cookware

large heavy pot

Instructions

Combine garlic(finely grated), ginger(finely grated peeled), ground turmeric, garam masala, ground coriander, and ground cumin in a small bowl. Whisk yogurt(whole-milk, not Greek), kosher salt, and half of the spice mixture in a medium bowl; add chicken breasts(skinless, boneless, halved lengthwise) and turn to coat. Cover and chill 4-6 hours. Cover and chill the remaining spice mixture.

Heat ghee(clarified butter) in a large heavy pot over medium heat. Add onion(thinly sliced), tomato paste, cardamom pods(crushed), and dried chiles de árbol or crushed red pepper flakes and cook, stirring often, until the tomato paste has darkened and the onion is soft, about 5 minutes.

Add the remaining half of the spice mixture and cook, stirring often, until the bottom of the pot begins to brown, about 4 minutes.

Add whole peeled tomatoes(like San Marzano) 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 the bottom of the pot, until the sauce thickens, about 8-10 minutes.

Add heavy cream and cilantro(chopped). Simmer, stirring occasionally, until the sauce thickens, about 30-40 minutes.

Meanwhile, preheat the broiler. Line a rimmed baking sheet with foil and set a wire rack inside the sheet. Arrange the chicken on the rack in a single layer. Broil until the chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut the chicken into bite-size pieces, add to the sauce, and simmer, stirring occasionally, until the chicken is cooked through, about 8-10 minutes. Serve with steamed basmati rice and cilantro sprigs.