Chicken Tikka Masala

Chicken Tikka Masala is one of the best inventions of all time. Honestly, I'm not sure if there's anything more comforting than a big bowl of spicy chicken in creamy tomato sauce. Thank you, cuisine of India. You have done so much good in the world and for this happy little tummy of mine.

I've tried at least three or four different recipes for Chicken Tikka Masala, but this one is definitely my favorite so far. The trick is to strike the right note between the tomato and spice and the cream and I think that this one hits just about right. And it's not too expensive--buy your spices from the bulk section of the grocery, the rest of it is fairly negligible. This is best served with basmati rice and naan. Peter told me that the best way to prepare basmati is to rinse it three times before using, so I suggest you give that a try and see if you notice any difference. This, like many other stews, stores really well and the spices blend together even more if they sit overnight.

Delicious, affordable and will feed you for quite a few nights afterwards. A major win.

Chicken Tikka Masala (from Bon Appetit)
(6 servings)

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
1 1/2 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
1/4 cup tomato paste
1 tsp ground cardamom
1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups heavy cream
3/4 cup chopped fresh cilantro plus sprigs for garnish
Steamed basmati rice (for serving) 

 

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 and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee or vegetable oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles 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. Serve with rice and cilantro sprigs.


Enjoy!