Chicken Tikka Masala
, 5 h 30 min (includes 4 h marinade), 4 servings
Yogurt-marinated chicken broiled until charred, then simmered in a spiced tomato-cream sauce.
| prepTurn on broiler, rack about 6 in / 15 cm from heat (once chicken is marinated) | |||||
| prepLine rimmed baking sheet with foil and set a wire rack inside | |||||
| 5 g garam masala (for the marinade) | Whisk spice mix, yogurt, lemon, garlic, ginger | Add chicken, coat; chill 4-8 hr | Broil chicken 5-7 min, flip, 2-3 min | Add chicken & yogurt; simmer 10-15 min | Top with cilantro; serve with rice or naan |
| 1 tsp ground turmeric (for the marinade) | |||||
| 1 tsp ground cumin (for the marinade) | |||||
| 1 tsp hot paprika (for the marinade) | |||||
| 3/4 tsp kosher salt (for the marinade) | |||||
| 1/2 tsp ground black pepper (for the marinade) | |||||
| 245 g whole-milk yogurt (for the marinade) | |||||
| 30 ml fresh lemon or lime juice | |||||
| 3 large cloves garlic, finely grated (for the marinade) | |||||
| 1 tbsp finely grated ginger (for the marinade) | |||||
| 900 g boneless, skinless chicken thighs, left whole, or breasts, halved lengthwise | |||||
| 30 ml vegetable oil or ghee | Cook onion in oil, 5-8 min | Cook paste, garlic, ginger, spices 2 min | Crush tomatoes; add with cream, water; simmer 20-25 min | ||
| 1 large yellow onion, thinly sliced | |||||
| 3 tbsp tomato paste | |||||
| 3 large cloves garlic, finely grated (for the sauce) | |||||
| 1 tbsp finely grated ginger (for the sauce) | |||||
| 1 tsp garam masala (for the sauce) | |||||
| 1 tsp ground turmeric (for the sauce) | |||||
| 1 tsp ground cumin (for the sauce) | |||||
| 1 tsp hot paprika (for the sauce) | |||||
| 3/4 tsp kosher salt (for the sauce), plus more to season | |||||
| 1/2 tsp ground black pepper (for the sauce), plus more to season | |||||
| 1 (800 g) can whole tomatoes | |||||
| 180 ml heavy cream | |||||
| 240 ml water | |||||
| 120 g whole-milk yogurt (to finish) | |||||
| 1 1/2 cups coarsely chopped cilantro leaves | |||||
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