Chicken Tikka Masala

Spiced, charred chicken in a creamy tomato sauce. Marinate it the night before if you can.

• Prep time: 20 minutes, plus marinating
• Cook time: 35 minutes
• Total time: 55 minutes
• Servings: 4

Ingredients

For the chicken

• 1.5 lb (680 g) boneless chicken thighs, cut into chunks
• 1/2 cup (120 g) plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon salt

For the sauce

• 2 tablespoons butter
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon garam masala
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 can (14 oz / 400 g) crushed tomatoes
• 3/4 cup (180 ml) heavy cream
• 1/2 teaspoon salt
• Fresh cilantro, and rice or naan, to serve

Instructions

1. Marinate. Mix the chicken with the yogurt, lemon juice, spices, and salt. Refrigerate for at least 1 hour.
2. Char the chicken. Heat your broiler to high. Spread the chicken on a lined tray and broil for 8 to 10 minutes, until charred at the edges. It will finish cooking in the sauce.
3. Start the sauce. Melt the butter in a large pan over medium heat. Cook the onion for 8 minutes, until golden.
4. Add the aromatics. Stir in the garlic, ginger, and spices. Cook for 1 minute.
5. Simmer. Add the tomatoes and salt. Simmer for 10 minutes.
6. Finish. Stir in the cream and chicken. Simmer for 8 to 10 minutes, until the chicken reaches 165°F (74°C).
7. Serve. Top with cilantro and serve with rice or naan.

Tips

• Smoother sauce: Blend the sauce before adding the cream.
• Lighter version: Use coconut milk or evaporated milk instead of cream.

Storage

Refrigerate for up to 3 days or freeze for up to 2 months. It often tastes better the next day.

Nutrition (per serving, approximate, without rice)

540 calories, 37 g protein, 15 g carbs, 37 g fat