Skip to main content

Chicken Tikka Masala


I've been making this recipe since it was first published in Bon Appetit in 2013 and it still knocks my socks off. They suggest serving the chicken as breasts, but I prefer to go ahead and cube it before starting prep.

Chicken Tikka Masala
Bon Appetit


6 cloves garlic, grated
4 tsp ginger, grated
4 tsp turmeric
2 tsp garam masala
2 tsp coriander
2 tsp cumin
1 1/2 c yogurt (not Greek)
1 T coarse salt
2 lb chicken breast (boneless, skinless, cut into chunks)
3 T ghee
1 onion, thinly sliced
1/4 c tomato paste
6 pods cardamom, crushed
2 dried chiles de arbol, or, 1/2 tsp red pepper flakes
1 28 oz can tomatoes
2 c heavy cream
3/4 c cilantro, chopped


Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

Comments

Popular posts from this blog

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take...

Curried Chicken Soup

      I made this soup so often in the 1990s, but frankly had forgotten about it.   Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Aromatic Yellow Rice (Peelay Chaaval)

Aromatic Yellow Rice (Peelay Chaaval) Madhur Jaffrey's Indian Cooking 2 c basmati rice 2 2/3 c water 1 1/4 tsp salt 3/4 tsp turmeric 3-4 whole cloves 1" stick cinnamon 3 bay leaves 3 T unsalted butter, cut into small pieces Put rice in bowl and wash in several changes of water. Drain. Pour 5 c water over rice and let soak 30 minutes. Drain. Combine drained rice, water, salt, turmeric, cloves, cinnamon and bay leaves in a large pot. Bring to a boil. Cover, turn heat very low, and cook 25 minutes. Let pot rest, covered and undisturbed, for 10 minutes. Add small pats of butter to the rice and mix gently with fork. Remove whole spices before serving.