Chicken Tikka Masala

Ingredients

• 2 lb boneless skinless chicken thighs, cut into chunks
• 3/4 cup plain whole-milk yogurt
• 1 tbsp fresh lemon juice
• 3 cloves garlic cloves, finely grated
• 1 tbsp fresh ginger, finely grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp kosher salt
• 2 tbsp neutral oil or ghee
• 1 large yellow onion, finely diced
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, finely grated
• 1 tbsp tomato paste
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 can (28 oz) crushed tomatoes
• 1 tsp kosher salt
• 1 cup heavy cream
• 2 tbsp fresh cilantro, chopped

Instructions

1. Combine yogurt, lemon, garlic, ginger, garam masala, cumin, paprika and salt.
2. Add chicken and coat thoroughly.
3. Cover and refrigerate at least 30 minutes and preferably several hours.
4. Heat broiler or a very hot grill pan.
5. Remove excess marinade from chicken and arrange pieces without crowding.
6. Broil or sear until browned and lightly charred in spots. The chicken does not need to finish cooking at this stage.
7. Heat oil or ghee in a large skillet over medium heat.
8. Add onion and cook 7-8 minutes until soft and golden.
9. Add garlic and ginger and cook approximately 1 minute.
10. Add tomato paste, garam masala, cumin, coriander and turmeric.
11. Cook another minute.
12. Add crushed tomatoes and salt.
13. Simmer approximately !15 minutes.
14. Stir in heavy cream.
15. Add browned chicken.
16. Simmer gently approximately 10 minutes until chicken reaches 165F and the sauce is rich and cohesive.
17. Taste and adjust seasoning.
18. Finish with cilantro.

Nutrition

Chef's Notes

Marinate the chicken as long as possible for the best flavor. The sauce should be rich and creamy but still taste of tomato and spice.

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