This recipe came to us via an unexpected source. And if by “unexpected” you’re assuming that it’s my (Tess’) boyfriend who loves suggesting new, exciting meal ideas for me to try – then yes. BUT, that wasn’t the only unexpected part. The flavors, the ease of creation, and the simplicity of this recipe absolutely blew us away.
Admittedly, we hadn’t dove too deeply into Indian cuisine in the past (not many GF options), but after trying this for the first time, we wished we had! The fresh flavors and spice combinations create a complex and layered dish that really speaks for itself. Spooned over a bed of steamed basmati rice, the sauce and blackened chicken on a fork with a scoop of rice makes for the perfect bite.
If we haven’t already convinced you to try this simplistic Chicken Tikka Masala, we have no idea what will. It’s amazing! Enjoy!
Chicken Tikka Masala
Ingredients
- 6 cloves garlic, minced
- 4 tsp peeled ginger, minced
- 4 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 1/2 cups whole-milk yogurt (not greek!)
- 1 tbsp kosher salt
- 2 lbs boneless, skinless chicken breasts, sliced lengthwise and into bite-sized pieces
- 3 tbsp ghee or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 1 tsp ground cardamom
- 1/2 tsp crushed red pepper flakes (or more if you like it extra spicy!)
- 1 28 oz. can whole peeled San Marzano tomatoes
- 2 cups heavy cream
- 3/4 cup fresh cilantro, chopped
- steamed basmati rice, for serving
Instructions
- 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 for 30 minutes, at least. Cover and chill remaining spice mixture.
- Heat ghee or vegetable oil in a large heavy pot over medium heat. Add onion, tomato paste, 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 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.
- Add chicken pieces to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs over jasmine rice!
