Chicken Tikka Masala
Serves 6
Enjoy this creamy chicken tikka masala
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Prep Time
1 hr
Cook Time
4 hr
Prep Time
1 hr
Cook Time
4 hr
Ingredients
  1. 6 garlic cloves, finely grated
  2. 4 teaspoons finely grated peeled ginger
  3. 4 teaspoons ground turmeric
  4. 2 teaspoons garam masala
  5. 2 teaspoons ground coriander
  6. 2 teaspoons ground cumin
  7. 1 1/2 cups whole-milk yogurt (not Greek)
  8. 1 tablespoon kosher salt
  9. 2 pounds skinless, boneless chicken breasts, halved lengthwise
  10. 3 tablespoons ghee (clarified butter) or vegetable oil
  11. 1 small onion, thinly sliced
  12. 1/4 cup tomato paste
  13. 6 cardamom pods, crushed
  14. 2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
  15. 1 28-ounce can whole peeled tomatoes
  16. 2 cups heavy cream
  17. 3/4 cup chopped fresh cilantro plus sprigs for garnish
  18. Steamed basmati rice (for serving)
Instructions
  1. 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.
  2. Heat ghee 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.
  3. 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.
  4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  5. 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.
  6. 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.
  7. Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
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