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Meat
Easy
4 Servings
Allergens 
No Allergens specified
5 Hours, 30 Minutes
Diets
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.
1 (13.5-ounce) can full-fat coconut milk
1 tablespoon grated garlic
1 tablespoon finely grated fresh ginger
1 tablespoon ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin, such as Pereg
1 teaspoon Kashmiri chili powder (available in specialty stores or online) or regular chili powder
1 teaspoon kosher salt
2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
vegetable oil, for greasing
3 tablespoons vegetable oil
6 black cardamom pods
1 teaspoon cumin seeds
1 onion, thinly sliced
1 green chili pepper, such as a Thai green chili or jalapeño, thinly sliced
1 tablespoon finely grated garlic
1 tablespoon finely grated fresh ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cumin, such as Pereg
1/2 teaspoon Kashmiri chili powder or regular chili powder
1/2 teaspoon ground coriander
Kosher salt
freshly ground black pepper
1/4 cup Tuscanini Tomato Paste
6 plum tomatoes, puréed (about 2 cups), or 14 and 1/2 ounces Tuscanini Diced Tomatoes
1 cup full-fat coconut milk
1 tablespoon fresh lemon juice or Tuscanini Lemon Juice
pinch of sugar
1/4 cup fresh cilantro, chopped
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.
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.
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.
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.
Recipe excerpted from Eitan Eats the World, Courtesy of Eitan Productions and Penguin Random House/Clarkson Potter
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Anyone know where I can get garam masala black cardamom pods and cumin seeds?
You should be able to find them in an ethnic food store or some health food store, another option is purchasing it through Amazon, if you like in the US.