Chicken Tikka Masala

For years, this was the most popular recipe on Food and Wine.com. It was included in the 40th Anniversary edition of Food and Wine magazine titled “Our 40 Best-Ever Recipes.” I have tried several recipes from this wonderful collection.

This is an easy version of this classic and popular Indian dish. I especially loved it because the sauce was so amazing. The original recipe makes a note that the marinade and sauce are also delicious with shrimp, lamb, and vegetables.

The recipe was adapted from Food and Wine, contributed by Grace Parisi. I doubled the garlic and used slivered almonds. We ate it over brown Basmati rice with warm naan and sautéed spinach. Yum!

Yield: Serves 4

For the Marinade:

• 1 cup plain low-fat yogurt
• 4 garlic cloves, minced
• 1 T finely grated fresh ginger
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp cayenne pepper
• 1/4 tsp ground turmeric
• coarse salt and freshly ground black pepper

For the Chicken:

• 2 1/2 pounds skinless, boneless chicken thighs, fat trimmed (8 to 10 thighs)
• coarse salt and freshly ground black pepper
• 2 T plus 1 tsp vegetable oil
• 1/4 cup blanched whole or slivered almonds
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp minced fresh ginger
• 1 1/2 T garam masala
• 1 1/2 tsp pure chile powder
• 1/2 tsp cayenne pepper
• One 35-ounce can peeled tomatoes, finely chopped, juices reserved (I used San Marzano tomatoes)
• pinch of granulated sugar
• 1 cup heavy cream
• warm naan and/or rice, for serving

1. In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
2. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
3. Preheat the broiler and position a rack about 8 inches from the heat.
4. Remove the chicken from the marinade; scrape off as much of the marinade as possible.
5. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
6. Transfer to a cutting board and cut it into 2-inch pieces.
7. Meanwhile, in a small skillet, heat 1 teaspoon of the oil.
8. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 3 to 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
9. In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering.
10. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes.
11. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
12. Add the tomatoes with their juices and the sugar and season with salt and pepper.
13. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
14. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer.
15. Stir in the chicken and pan drippings; simmer gently for 10 minutes, stirring frequently, and serve.

Note: The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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