Chicken Tikka Masala
Roasted marinated chicken simmered in a delicious tomato and cream sauce with warm Indian spices served over basmati rice, enjoy!
Servings: 6
Ingredients
- 4 cloves garlic pressed
- 1 T. freshly grated ginger from a 1" piece
- 2 1/2 tsp. garam masala
- 2 tsp. ground coriander
- 2 tsp. ground turmeric
- 1 1/2 tsp. ground cumin
- 1/3 c. plus 1 tbsp. tomato paste divided
- Kosher salt
- 1 c. plain whole milk yogurt
- 2 lb. boneless skinless chicken breasts
- 2 T. vegetable oil
- 1 med. yellow onion finely chopped
- 1-3 fresh red chiles seeded & finely chopped or 1/2 tsp. crushed red pepper flakes
- 2 1/2 c. tomato puree
- 1/2 c. water
- 1 c. heavy cream
- 1/2 c. fresh cilantro leaves finely chopped, plus more for garnish
- Basmati rice for serving
- Naan for serving, optional
Instructions
- SPICE PASTE: In a small bowl (with lid), stir together garlic, ginger, garam masala, coriander, turmeric, cumin, 1 tablespoon tomato paste, and 1/4 teaspoon salt until a paste forms; set aside.
- MARINADE: In a medium bowl (with lid), whisk together the yogurt, 1/2 teaspoon salt, and half of the spice paste until well combined; cover and refrigerate the remaining spice paste.
- CHICKEN: Lay the chicken on a cutting board. Using a mallet, pound the chicken if necessary, so it’s all about the same thickness. Using a paring knife, make a few shallow slits in each breast. Add the chicken to the marinade bowl, turning to coat each side. Cover with a lid and refrigerate for at least 30 minutes or up to 6 hours.
- TOMATO CREAM SAUCE: Heat oil in a large pot over medium heat. Add the onions and chiles and cook, stirring often, until softened about 5 to 7 minutes.
- Add the remaining 1/3 cup tomato paste and cook, stirring constantly, until darkened, about 2 to 3 minutes.
- Add the remaining spice paste and cook, stirring constantly, until fragrant, 2 to 3 minutes.
- Stir in tomato puree and 1/2 cup water, scraping up any browned bits in bottom of pot. Bring to a simmer and cook, stirring often and reducing heat to low if needed to maintain a gentle simmer, until mixture thickens, about 10 to 12 minutes.
- Stir in heavy cream and gently simmer, stirring frequently, until slightly thickened, about 8-10 minutes.
- Meanwhile, preheat the oven to broil and place an oven rack 6 inches from the heat. Line a rimmed baking sheet with foil and place a wire rack over the foil.
- ROASTED CHICKEN: Transfer the chicken with marinade to the prepared sheet pan with the wire rack and arrange in a single layer. Spoon any remaining marinade over the chicken. Broil until the chicken is mostly cooked and the marinade has thickened and is golden in spots (chicken will not be fully cooked at this point), about 10 to 12 minutes.
- Remove the chicken to a cutting board and cut into bite-size chunks. Add the chicken and cilantro to the tomato mixture. Very gently simmer, stirring occasionally, until chicken is cooked through, about 5 to 8 minutes; season with 1/2 teaspoon salt.
- Divide basmati rice among bowls. Spoon the chicken tikka masala alongside the rice. Top with cilantro and serve with naan if desired.
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