I am a sucker for a good sauce, and rarely does a cuisine deliver better on that than Indian food. This Tikka Masala recipe, while maybe not completely faithful to the original, delivers a great sauce, tender chicken, and a fantastic meal to make in bulk and enjoy for leftovers.
Chicken Tikka Masala
For the Spice Mixture:
6 cloves Garlic, grated finely
2 tsp Ground Ginger
1 Tbsp Tumeric
1 Tbsp Garam Masala
2 tsp Ground Coriander
1 Tbsp Cumin
1 tsp Cardamom
1 tsp Cayenne
1 1/2 cups Whole Fat Yogurt
2 lb Boneless, Skinless Chicken Thighs
3 Tbsp Vegetable Oil
1/2 large Onion, sliced thinly
1/3 cup Tomato Paste
2 dried Chile de Arbol
28 oz can of Crushed Tomatoes
2 cups Heavy Cream
1/2 bunch Cilantro, chopped, plus more for garnish
- Combine all spice mixture ingredients in medium bowl with whisk.
- Mix half of spice mixture with yogurt in large bowl. Cover rest of spice mixture and move to fridge.
- Cut chicken thighs in half and add to yogurt. Toss well with tongs. Cover bowl and leave in fridge for 4-8 hours.
- Heat oil in heavy pot over medium heat. Add onion, tomato paste, and chiles and cook for 5 minutes, until onions are soft and paste has darkened dramatically, about 5 minutes, stirring constantly.
- Add rest of spice mixture and cook another 4 minutes. Spice mixture will stick to bottom of pan and burn, so keep stirring constantly.
- Add crushed tomatoes and bring to a simmer. Simmer for 10-12 minutes, or until thickened.
- Add cream and cilantro. Simmer for 40 minutes.
- Meanwhile, preheat broiler. Line a rimmed baking sheet with aluminum foil, and lay a wire rack inside. Spray rack with cooking spray. Remove chicken from yogurt and place on rack. Place under broiler for 10 minutes, or until it starts to blacken in spots. Rotate sheet tray if one part is blackening more than others. Note that this will not cook the chicken all the way through.
- Move chicken to cutting board and cut into bite sized pieces. Add to sauce and cook for 8-10 minutes to cook chicken through. You may continue cooking it for longer if you want sauce to be thicker.
- Serve over rice with extra cilantro for garnish.