Chicken Tikka Masala

Chicken Tikka Masala by

Lindsay Moore

Media

Shopping List

  • 6 Garlic Cloves, crushed
  • 1 Tbsp Ginger, finely grated
  • 1 Tbsp Turmeric, ground
  • 2 tsp Garam Masala, ground
  • 2 tsp Coriander, ground
  • 2 tsp Cumin, ground
  • 1.5 Cups Whole Milk Yogurt
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Kosher Salt
  • 2 lbs Boneless, Skinless Chicken Breasts, cut into bite sized pieces
  • 3 Tbsp Ghee (clarified butter)
  • 1 Onion, diced
  • 1 Jalapeno, diced
  • ¼ Cup Tomato Paste
  • 2 tsp Cardamom, ground
  • 1 28oz Can Whole Peeled Tomatoes
  • 1.5 Cups Heavy Cream
  • 1 Cup Chopped Fresh Cilantro, divided

 

Instructions

  1. In a small bowl, combine garlic, ginger, turmeric, garam masala, coriander, and cumin.
  2. In a large bowl, combine yogurt, lemon juice, half of spice mixture, and kosher salt. Stir in chicken, cover, and refrigerate for 1-4 hours.
  3. Melt butter in large heavy skillet over medium heat. Add onion, jalapeño, cardamom and tomato paste and cook for about 5 minutes, stirring often, until tomato paste browns and onions are soft.
  4. Season with remaining half of spice mixture and cook for about 4 minutes or until bottom of pot begins to brown.
  5. Add peeled tomatoes with juices, crushing with your hands as you add them. Bring to a boil, reduce heat, and simmer, scraping up browned bits from the pot.
  6. Add heavy cream and cilantro, stir, and let simmer for 20 minutes, or until sauce thickens.
  7. Meanwhile, preheat broiler to cook chicken. Line rimmed baking sheet with foil and set wire rack on sheet. Place chicken on rack in a single layer. Broil for about 10 minutes, or until chicken starts to blacken.
  8. Add chicken to sauce and simmer, stirring occasionally, until chicken is cooked through (about 8 minutes.)
  9. Divide among 6 bowls, garnish with remaining cilantro, and serve with steamed rice or slices of naan. Enjoy!