Chicken Tikka Masala

Chicken Tikka Masala

• 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)

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.