Chicken Tikka Masala
Yogurt-marinated chicken charred under the broiler, then simmered in a creamy, spiced tomato sauce. Serve with rice or naan.
- Servings
- 4
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr 30 min
Ingredients
For the chicken
For the sauce
Equipment
- Rimmed baking sheet
- Large skillet or pot
Instructions
Mix the chicken with the yogurt, half the garam masala, the grated garlic and the salt. Marinate in the fridge for at least 30 minutes, or up to overnight.
Heat the broiler with a rack about 6-inch from the heat. Spread the chicken on a foil-lined baking sheet and broil, turning once, until charred in spots, 10–12 minutes. It will finish in the sauce.Heat the broiler with a rack about 15 cm from the heat. Spread the chicken on a foil-lined baking sheet and broil, turning once, until charred in spots, 10–12 minutes. It will finish in the sauce.
Melt the butter in the skillet over medium heat. Cook the onion until soft and golden, 8–10 minutes. Add the garlic, ginger, cumin, paprika, turmeric, cayenne and the rest of the garam masala and stir for 1 minute.
Add the tomato sauce and salt and simmer, stirring, until thick and darker, 10 minutes. Stir in the cream.
Add the chicken and its juices and simmer gently until cooked through, 8–10 minutes. The thickest piece should read 165°F. Scatter with cilantro and serve with rice or naan.Add the chicken and its juices and simmer gently until cooked through, 8–10 minutes. The thickest piece should read 74°C. Scatter with cilantro and serve with rice or naan.
Notes
- Freezes well for up to 3 months. The sauce thickens in the fridge; loosen with water when reheating.
My notes
Saved in this browser only.
Nutrition estimate
- Calories
- 580
- Protein
- 50 g
- Carbs
- 15 g
- Fat
- 36 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
