Name: Chicken Tikka Masala
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: 4 cloves garlic, grated -; 1 (1") piece ginger, peeled, grated (about 1 Tbsp.) -; 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. whole-milk yogurt -; 2 lb. skinless, boneless chicken breasts -; 2 tbsp. vegetable oil or ghee -; 1 yellow onion, finely chopped -; 1 to 3 fresh red chiles, seeded, finely chopped, or 1/4 to 1/2 tsp. crushed red pepper flakes -; 2 1/2 c. tomato puree -; 1 c. heavy cream -; 1/2 c. fresh cilantro leaves, finely chopped, plus more for serving -; Steamed basmati rice and naan, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tikka Masala

1. 4 cloves garlic, grated -

2. 1 (1") piece ginger, peeled, grated (about 1 Tbsp.) -

3. 2 1/2 tsp. garam masala -

4. 2 tsp. ground coriander -

5. 2 tsp. ground turmeric -

6. 1 1/2 tsp. ground cumin -

7. 1/3 c. plus 1 Tbsp. tomato paste, divided -

8. Kosher salt -

9. 1 c. whole-milk yogurt -

10. 2 lb. skinless, boneless chicken breasts -

11. 2 tbsp. vegetable oil or ghee -

12. 1 yellow onion, finely chopped -

13. 1 to 3 fresh red chiles, seeded, finely chopped, or 1/4 to 1/2 tsp. crushed red pepper flakes -

14. 2 1/2 c. tomato puree -

15. 1 c. heavy cream -

16. 1/2 c. fresh cilantro leaves, finely chopped, plus more for serving -

17. Steamed basmati rice and naan, for serving -

How to cook deliciously - Chicken Tikka Masala

1. Stage

In a small bowl, mix garlic, ginger, garam masala, coriander, turmeric, cumin, 1 Tbsp. tomato paste, and 1/4 tsp. salt until a paste forms.

2. Stage

In a medium bowl, stir yogurt, 1/2 tsp. salt, and half of spice paste until well combined; cover and refrigerate remaining spice paste. Place chicken on a cutting board. Using a paring knife, make a few shallow cuts in each breast. Add to bowl with yogurt mixture and turn to coat. Cover and refrigerate at least 30 minutes and up to 6 hours.

3. Stage

In a large pot over medium heat, heat oil. Add onion and chiles and cook, stirring often, until softened, 5 to 7 minutes. Add remaining 1/3 c. tomato paste and cook, stirring constantly, until darkened, 2 to 3 minutes. Add remaining spice paste and cook, stirring constantly, until fragrant, 2 to 3 minutes.

4. Stage

Stir in tomato puree and 1/2 c. water, scraping up any browned bits from 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, 10 to 12 minutes. Stir in cream and gently simmer, stirring frequently, until slightly thickened, 10 to 12 minutes.

5. Stage

Meanwhile, preheat broiler with an oven rack 6" from heat. Line a baking sheet with foil and set a wire rack inside. Transfer chicken with marinade to rack and arrange in a single layer. Spoon any remaining marinade in bowl over chicken.

6. Stage

Broil. watching closely, until chicken is mostly cooked and marinade has thickened and is browned in spots (chicken will not be fully cooked at this point), 10 to 12 minutes.

7. Stage

Transfer chicken to a cutting board and cut into bite-size chunks. Add chicken and cilantro to tomato mixture. Very gently simmer, stirring occasionally, until chicken is cooked through, 5 to 8 minutes; season with 1/2 tsp. salt.

8. Stage

Divide rice among bowls. Spoon chicken tikki masala over. Top with more cilantro. Serve with naan alongside.