Chicken Tikka Masala

Charred, yogurt-marinated chicken simmered in a spiced tomato cream sauce, with fluffy basmati rice alongside.

1 hr 2 min total with steps overlapped (2 hr 15 min if done in order). 27 min hands-on. Serves 4.

Ingredients

Masala sauce

  • 3 tbsp ghee
  • 1 large yellow onion
  • 4 cloves garlic
  • 1 tbsp fresh ginger, peeled
  • 1 serrano chile, minced (optional)
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp Kashmiri chili powder
  • 1/2 tsp ground turmeric
  • 2 tbsp tomato paste
  • 1 can crushed tomatoes, 28 oz
  • 1 tsp kosher salt
  • 3/4 cup heavy cream
  • 1 tsp dried fenugreek leaves, kasuri methi, crushed between your palms (optional)
  • 1 tsp sugar (optional)
  • 1/4 cup cilantro, chopped

Chicken tikka

  • 2 lb boneless, skinless chicken thighs
  • 3/4 cup plain whole-milk yogurt
  • 2 tbsp lemon juice
  • 3 cloves garlic, grated
  • 1 tbsp fresh ginger, peeled and grated
  • 2 tsp garam masala
  • 1 tsp Kashmiri chili powder
  • 1 tsp ground cumin
  • 1 1/2 tsp kosher salt

Basmati rice

  • 1 1/2 cups basmati rice
  • 2 1/4 cups water
  • 1/2 tsp kosher salt

Steps

  1. 0:00 Cut Cut 2 lb boneless, skinless chicken thighs into 1 1/2 inch pieces, trimming off any large bits of fat. (6 min)
  2. 0:06 Mix Stir 3/4 cup plain whole-milk yogurt, 2 tbsp lemon juice, 3 cloves garlic, 1 tbsp fresh ginger, 2 tsp garam masala, 1 tsp Kashmiri chili powder, 1 tsp ground cumin and 1 1/2 tsp kosher salt together in a large bowl. (3 min)
  3. 0:09 Chop Finely chop 1 large yellow onion. Grate 4 cloves garlic and 1 tbsp fresh ginger. (6 min)
  4. 0:09 Marinate Toss the chicken in the marinade until coated, cover and let it sit at room temperature. (30 min, hands-off)
  5. 0:15 Cook Cook the onion in 3 tbsp ghee in a large pot over medium heat, stirring now and then, until soft and golden. (10 min, hands-off)
  6. 0:15 Rinse Rinse 1 1/2 cups basmati rice in several changes of cold water until the water runs almost clear. (2 min)
  7. 0:17 Cook Bring the rice, 2 1/4 cups water and 1/2 tsp kosher salt to a boil in a saucepan, then cover and cook over the lowest heat. (20 min, hands-off)
  8. 0:25 Bloom Add the garlic and ginger plus 1 serrano chile and stir for 1 minute. Stir in 2 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 2 tsp Kashmiri chili powder, 1/2 tsp ground turmeric and 2 tbsp tomato paste and cook 1 minute more. (2 min)
  9. 0:27 Simmer Add 1 can crushed tomatoes and 1 tsp kosher salt, bring to a simmer and cook until thick and the fat starts to pool at the edges. (15 min, hands-off)
  10. 0:36 Preheat Heat the broiler with a rack about 6 inches below the element. (5 min, hands-off)
  11. 0:37 Rest Take the pan off the heat and let it stand, covered, without lifting the lid. (10 min, hands-off)
  12. 0:39 Arrange Set a wire rack in a foil-lined sheet pan and spread the chicken on it in a single layer, letting excess marinade drip off. (2 min)
  13. 0:41 Broil Broil the chicken until charred in spots and just cooked through, flipping halfway. (12 min, hands-off)
  14. 0:42 Blend Blend the sauce smooth with an immersion blender. (2 min)
  15. 0:47 Fluff Fluff the rice with a fork. (1 min)
  16. 0:53 Combine Stir 3/4 cup heavy cream, 1 tsp dried fenugreek leaves and 1 tsp sugar into the sauce, then add the chicken and any juices. (2 min)
  17. 0:55 Simmer Simmer gently until the chicken is hot through and the sauce clings to it. Taste and adjust the salt. (6 min, hands-off)
  18. 1:01 Serve Scatter cilantro over the curry and serve it with the rice. (1 min)

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