Chicken Tikka Masala
Yogurt-marinated chicken thighs charred under the broiler, then folded into a spiced tomato sauce enriched with cream. The broiler supplies the char that makes the sauce taste tandoor-cooked.
- 1
Whisk the yogurt with the ginger, garlic, cumin, paprika, turmeric, and 1 teaspoon of the salt in a bowl. Add the chicken, turn to coat, and refrigerate 30 minutes.
- 2
Heat the broiler with a rack set 6 inches from the element. Shake the excess marinade off the chicken and spread the pieces out on a foil-lined rimmed baking sheet.
- 3
Broil for 12 to 14 minutes, turning once, until the edges char and the thickest piece registers 165°F. Set the chicken aside with any juices that collect.
- 4
Heat the oil in a wide pot over medium heat. Cook the onion for 8 minutes, until soft and golden, then stir in the garam masala, cayenne, and remaining salt for 30 seconds.
- 5
Add the crushed tomatoes and simmer for 12 minutes, stirring now and then, until the sauce darkens and thickens enough to coat a spoon.
- 6
Stir in the cream, then the chicken and its juices. Simmer gently for 5 minutes, until the sauce clings to the meat. Scatter the cilantro over and serve.
Ingredients
- 1 cup plain whole-milk yogurt
- 1 tablespoon fresh ginger, grated
- 4 cloves garlic, grated
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons kosher salt
- 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1 tablespoon garam masala
- 1/2 teaspoon cayenne
- 1 (28 ounce) can crushed tomatoes
- 3/4 cup heavy cream
- 1/4 cup cilantro, chopped
Instructions
- 1
Whisk the yogurt with the ginger, garlic, cumin, paprika, turmeric, and 1 teaspoon of the salt in a bowl. Add the chicken, turn to coat, and refrigerate 30 minutes.
- 2
Heat the broiler with a rack set 6 inches from the element. Shake the excess marinade off the chicken and spread the pieces out on a foil-lined rimmed baking sheet.
- 3
Broil for 12 to 14 minutes, turning once, until the edges char and the thickest piece registers 165°F. Set the chicken aside with any juices that collect.
- 4
Heat the oil in a wide pot over medium heat. Cook the onion for 8 minutes, until soft and golden, then stir in the garam masala, cayenne, and remaining salt for 30 seconds.
- 5
Add the crushed tomatoes and simmer for 12 minutes, stirring now and then, until the sauce darkens and thickens enough to coat a spoon.
- 6
Stir in the cream, then the chicken and its juices. Simmer gently for 5 minutes, until the sauce clings to the meat. Scatter the cilantro over and serve.