Chicken Tikka Masala

Chicken Tikka Masala
Print Recipe
Chicken Tikka Masala
Print Recipe
For Chicken Tikka
For Masala Sauce:
Chicken Tikka
  1. Combine the cumin, coriander, cayenne, and salt in a small bowl.
  2. Sprinkle both sides of the chicken with the spice mixture, pressing gently so the mixture adheres.
  3. Place the chicken on a plate, cover it with plastic wrap, and refrigerate it for 30 to 60 minutes.
  4. In a large bowl, whisk together the yogurt, oil, garlic, and ginger; set aside.
Masala Sauce
  1. Heat oil in large Dutch oven over medium heat until shimmering.
  2. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes.
  3. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.
  4. Add crushed tomatoes, sugar, and salt; bring to boil.
  5. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
  6. Stir in cream and return to simmer.
  7. Remove pan from heat and cover to keep warm.
  1. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat the broiler.
  2. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan.
  3. Discard excess yogurt mixture.
  4. Broil chicken until thickest parts register 160°F and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
  5. Let chicken rest 5 minutes, then cut into one-inch chunks and stir into warm sauce (do not simmer chicken in sauce).
  6. Stir in cilantro if desired and adjust seasoning with salt.
  7. Serve over basmati rice.
Recipe Notes

May 4, 2008
This was delicious! Everyone loved it! Left out the cilantro because the store was out: that was fine. Recipe from Cook’s Illustrated.

* You can replace the 1 tablespoon of garam masala with: 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper.

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