Chicken Tikka Masala

 
  • Cooking and Prep: 5.5 h
  • Serves: 4
  • No Allergens

As a lifelong enthusiast of Indian cuisine, chicken tikka masala was one of the first dishes I fell in love with. The chicken is marinated in a spice-packed mixture similar to traditional Indian chicken tikka kebabs, and then it is wrapped up in a rich, velvety gravy. The succulent chicken is perfect for entertaining and best served with some garlic naan.

Ingredients (30)

Marinated Chicken

Sauce

Start Cooking

Marinate the Chicken

  1. Combine the coconut milk, garlic, ginger, turmeric, garam masala, coriander, cumin, chili powder, and salt in a large bowl. Add the chicken and stir to coat. Cover with plastic wrap and place in the refrigerator for four to six hours.

  2. When ready to cook, preheat the broiler to high, arrange an oven rack in the top position, and lightly grease a sheet pan. Remove the chicken from the marinade and place it on the prepared sheet pan, reserving the excess marinade. Place on the top rack and broil until it begins to char all around, flipping the chicken halfway through, for 15 to 20 minutes total.

Make the Sauce

  1. In a large pot, heat the oil over medium heat. Add the cardamom pods and cumin seeds and toast for 30 to 45 seconds. Add the onion, chili, garlic, and ginger. Cook until the onion begins to caramelize around the edges, seven to eight minutes. Add the turmeric, ground cumin, chili powder, coriander, and salt and black pepper to taste and sauté for one minute. Add the tomato paste and cook until it has darkened, about three minutes.

  2. Add the puréed plum tomatoes and bring to a boil over medium-high heat. Reduce the heat to low and simmer, stirring often, until the sauce thickens, five minutes. Add the reserved marinade and cook until the mixture is slightly reduced, 10 minutes. Add the cooked chicken, coconut milk, lemon juice, and sugar, then cook until the chicken is opaque, 10 minutes more. Sprinkle the chopped cilantro on top. Serve with garlic naan on the side.

Credits

Recipe excerpted from Eitan Eats the World, Courtesy of Eitan Productions and Penguin Random House/Clarkson Potter



 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST
For the latest and trendiest recipes!
BACK TO TOP