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.