From DN Recipes by David Nagy · Food & Beverage

Chicken Tikka Masala

Published

Chicken Tikka Masala

Blue items were added to the recipe

Ingredients

SERVINGS: 6
  • 6 garlic cloves, finely grated4 teaspoons finely grated peeled ginger
  • Juice of 2 limes
  • 1 tsp finely chopped jalapeno (for spicier sauce)
  • 4 teaspoons ground turmeric2 teaspoons garam masala2 teaspoons ground coriander2 teaspoons ground cumin
  • 1 teaspoon fenugreek 

  • 1 teaspoon cayenne pepper or red curry powder 
  • 1½ cups whole-milk yogurt (not Greek)1 tablespoon kosher salt
  • 25g cashews
  • 25g pumpkin seeds
  • 2 tbsp boiling water
  • 2 pounds skinless, boneless chicken breasts, halved lengthwise, OR skinless, boneless chicken thighs (more moist, better flavor)3 tablespoons ghee (clarified butter) or vegetable oil1 small onion, thinly sliced¼ cup tomato paste6 cardamom pods, crushed2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes1 28-ounce can whole peeled tomatoes (DiNapoli or Cento)2 cups heavy cream
  • 1/4-1/2 cup half & half (if needed)
  • ¾ cup chopped fresh cilantro plus sprigs for garnishSteamed basmati rice

Preparation

ACTIVE: 1 HRSTOTAL: 5½ HRS
  • Combine garlic, ginger, jalapeno, turmeric, garam masala, coriander, cayenne/red curry, lime juice 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 cashews and pumpkin seeds to food processor and pulverize. Add boiling water to make a nut paste. 

  • Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes. (from Rick Stein's India, Butter Chicken recipe)

  • 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, nut paste, fenugreek, and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes. Add  up to 1/2 cup of half & half if too thick. For added kick since the basic recipe is mild, add 1-2 tsp more cayenne pepper.           

  • 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. OR par-grill chicken to add flavor and grill marks, cooked to 90-100 degrees. If using breasts, it would be ideal to brine them for a few hours before grilling or broiling to ensure tenderness.

  • 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.

  • Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.