Ingredients
Chicken:
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 pounds boneless, skinless chicken breasts, trimmed
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
Sauce:
- 3 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 1 fresh serrano chile, seeded and minced
- 1 tablespoon tomato paste
- 1 tablespoon garam masala
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons granulated sugar
- Salt
- 2/3 cup heavy cream
- 1/4 cup chopped fresh cilantro
Directions
For the chicken:
-
In a small bowl combine salt, cumin, coriander, and cayenne. Sprinkle chicken all over with spice mixture, pressing mixture into chicken. Wrap chicken in plastic and refrigerate for 30 minutes to 1 hour. Meanwhile, whisk yogurt, oil, ginger, and garlic in a large bowl.
For the sauce:
-
Heat oil in a large Dutch oven over medium heat until hot and shimmering. Add onion and cook, stirring often, until softened and light brown, about 8-10 minutes. Add garlic, ginger, serrano, tomato paste, and garam masala, stirring often, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to a simmer. Remove pan from heat and cover to keep warm. Sauce can be made up to 4 days ahead of time.
Cook the chicken:
-
Meanwhile, set oven rack 6-inches away from upper heating element. Preheat broiler. Spray a large wire rack with nonstick cooking spray and place over a foil-lined rimmed baking sheet. Dip spiced chicken into yogurt mixture, coat evenly, then place on a wire rack. Discard remaining yogurt mixture. Broil chicken until an instant-read thermometer inserted into the thickest part registers 160 degrees F and the exterior is slightly charred in spots, 10-18 minutes total, flipping chicken halfway through.
To finish:
-
Let chicken rest 5 minutes then cut into 1-inch chunks. Stir chicken into warm sauce. Stir in cilantro, season to taste with salt, and serve.
What a great recipe Tessa! This looks so delicious and flavorful, and I'd love to try it for myself!
This looks delicious! I love making take-out at home 🙂
You have done a great job with the tikka masala. I agree that Indian food/spices names can be overwhelming and the list is usually long, if you are not used to using them, but once use them you will realize almost all the recipes use the same spices in most of the dishes. But this is one of my favorite!
Tikka masala is the next dish on my to-do list – thanks for the recipe!
Chicken Tikka Masala is the national dish of England! It was created in England, where there is a significant population of Indian descendants. Thought you might enjoy this interesting tidbit. Your picture looks great!
I've made this recipe from Cook's Illustrated several times and love it! It tastes almost exactly like the Chicken Tikka Masala at my favorite Indian restaurant, which is, unfortunately, 800 miles away….
Tessa would you marry me??
And what temperature should you preheat the broiler to??
Emily, I've never used a broiler that allowed you to select a temperature. Most of the ovens I've used just have a “broiler” button – sometimes they allow you to choose between “high” and “low” – I used “high.”
I made this today oMG so good! 🙂
Wow is that real Jboundridge, me I will make this in sunday for our family reunion hope they like it.. htanks for the recipe..
VZ 58
Wow thanks for the ingredients you share in here I will try this at home because I think my husband like this dish..
קבלה
This sounds so delicious. Thanks for sharing this recipe.
Simon
A debt of gratitude is in order for sharing this data. I truly like your blog entry all that much. You have truly shared an instructive and fascinating blog entry with individuals..