Chicken Tikka Masala

Tender broiled chicken simmered in a rich tomato cream masala sauce with warm Indian spices. Bold flavor with a smooth, creamy finish that pairs perfectly with basmati rice or naan.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Special Equipment: Large Skillet

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into chunks

• 1/2 cup whole milk yogurt

• 1 1/2 teaspoons salt

• 1 teaspoon turmeric

• 1 teaspoon garam masala

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 4 tablespoons unsalted butter

• 1 medium yellow onion, finely chopped

• 1 tablespoon fresh ginger, finely chopped

• 1 1/4 teaspoons garam masala

• 1 1/4 teaspoons ground coriander

• 1 3/4 teaspoons ground cumin

• 1 can (14 oz) crushed tomatoes

• 1 1/4 cups heavy cream

• 1 teaspoon salt

• 1 teaspoon sugar

• 1/4 teaspoon black pepper

• 1/4 cup chopped fresh cilantro optional

Directions

1. In a large bowl mix yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken pieces and coat well. Cover and refrigerate at least 1 hour or overnight.

2. Preheat the broiler and place an oven rack in the top position. Line a baking sheet with foil and set a wire rack on top. Spray with cooking spray.

3. Place the marinated chicken on the rack and spoon any remaining marinade over the top. Broil 7 to 8 minutes until browned.

4. In a large pan melt butter over medium heat. Add chopped onion and ginger and cook until softened, about 5 to 7 minutes. Stir in garam masala, coriander, and cumin and cook 2 minutes.

5. Add crushed tomatoes, heavy cream, salt, sugar, pepper, and 1/2 cup water. Bring to a boil then reduce heat and simmer about 15 minutes until slightly thickened.

6. Add the broiled chicken to the sauce and simmer a few minutes until warmed through. Sprinkle with cilantro if using and serve with basmati rice or naan.