Classic Chicken Tikka Masala

Ingredients

• 1.5 lbboneless, skinless chicken thighs, cut into chunks
• 3/4 cupplain whole-milk yogurt
• 2 Tbsplemon juice
• 1 Tbspginger-garlic paste (or minced fresh)
• 2 tspgaram masala, divided
• 1 tspground cumin
• 1 tspground coriander
• 1 tspsmoked paprika or Kashmiri chile powder
• 1 tspkosher salt, plus more to taste
• 3 Tbspghee or vegetable oil, divided
• 1onion, finely diced
• 1 Tbspginger-garlic paste (for sauce)
• 1 tspground cumin (for sauce)
• 1 tspground coriander (for sauce)
• 128-oz can crushed tomatoes
• 3/4 cupheavy cream
• 1 Tbspbutter
• 1 tspsugar
• 1/4 cupcilantro, chopped, for garnish
• Cooked basmati rice, for serving

Nutrition / serving

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Method

1. 1

   Whisk yogurt, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, cumin, coriander, paprika, and salt together, then coat the chicken thoroughly. Marinate at least 1 hour, ideally overnight.

   ⏱Start 1:00:00
2. 2

   Thread or spread the marinated chicken on a foil-lined broiler pan and broil on high 8-10 minutes, turning once, until charred at the edges and just cooked through (it will finish cooking in the sauce).

   ⏱Start 8:00
3. 3

   Meanwhile, heat 2 tablespoons ghee in a large pot over medium heat and sauté the onion until deeply golden, 8-10 minutes.

   ⏱Start 8:00
4. 4

   Add the sauce ginger-garlic paste, cumin, and coriander, cooking 1 minute until fragrant.

   ⏱Start 1:00
5. 5

   Stir in the crushed tomatoes and simmer 15 minutes, stirring occasionally, until thickened and darkened.

   ⏱Start 15:00
6. 6

   Purée the sauce with an immersion blender until smooth, then return to low heat and stir in the cream, butter, sugar, and remaining garam masala.

7. 7

   Add the broiled chicken and any accumulated juices to the sauce and simmer 5-8 minutes until the chicken is fully cooked and the flavors meld.

   ⏱Start 5:00
8. 8

   Garnish with cilantro and serve over basmati rice.