Posted on by

Chicken Tikka Masala

Chicken Tikka Masala and white Basmati rice
Chicken Tikka Masala and white Basmati rice
Chicken Tikka Masala and white Basmati rice

Chicken Tikka Masala

Prep Time : 6 Hours

Cook Time : 1 Hour

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
  • 1½ 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
  • ¼ cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chillies de árbol or 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups heavy cream
  • ¾ cup chopped fresh cilantro plus sprigs for garnish
  • Steamed basmati rice (for serving)

Directions : 

Preparation for Chicken Tikka Masala

  • 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 chicken and chill 4-6 hours.
  • Cover and chill remaining spice mixture.
  • Heat ghee in a large heavy pot over medium heat.
  • Add onion, tomato paste, cardamom, and chillies 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.
  • 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.
  • Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes.
  • Cover; chill. Reheat before serving.
  • Serve with Basmati rice and cilantro sprigs.

Do Ahead: Chicken Tikka Masala can (and preferably should as this allows flavours to infuse better) be made 2 days ahead.