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Weeknight Chicken Tikka Masala

Ingredients · Serves 6 · Prep 20 min · Total 1 hr 35 min

  • Marinade
  • ¾ cup plain yogurt, whole-milk
  • 1 tbsp lemon juice
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 3 cloves garlic, grated
  • 1 tbsp fresh ginger, grated
  • 2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
  • Sauce
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp tomato paste
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
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Weeknight Chicken Tikka Masala

Ingredients, continued

  • Sauce (continued)
  • ¼ tsp cayenne pepper, or more to taste
  • 1 can crushed tomatoes, 28 oz
  • 1 tsp sugar
  • 1 tsp kosher salt
  • ¾ cup heavy cream
  • To serve
  • fresh cilantro, chopped (optional)
  • cooked basmati rice or naan
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Weeknight Chicken Tikka Masala

Steps

  1. In a large bowl, stir together all the marinade ingredients except the chicken.
  2. Add the chicken and toss until every piece is coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
  3. In a Dutch oven over medium heat, melt the butter with the oil. Add the onion and cook, stirring often, until soft and golden.
  4. Add the garlic, ginger and tomato paste and stir until the paste darkens a shade.
  5. Add all the sauce spices and stir constantly until fragrant.
  6. Pour in the crushed tomatoes, then stir in the sugar and salt.
  7. Bring to a bubble, turn the heat to low, set the lid ajar and simmer, stirring now and then.
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Weeknight Chicken Tikka Masala

Steps, continued

  1. While the sauce simmers, move an oven rack 6 inches below the broiler and heat the broiler to high. Line a sheet pan with foil and set a wire rack on it.
  2. Lift the chicken out of the marinade, letting the extra drip off, and spread it on the rack in one layer. Throw away the leftover marinade and wash your hands.
  3. Broil until the chicken is charred in spots.
  4. Turn the pieces with tongs and broil until the second side is spotty and browned. It doesn't need to be cooked through yet.
  5. Stir the cream into the sauce, then add the chicken and any juices from the pan.
  6. Simmer gently, uncovered, until the largest piece of chicken reads 165°F (74°C) on an instant-read thermometer.
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Weeknight Chicken Tikka Masala

Steps, continued

  1. Taste and add salt or cayenne if you like. Sprinkle with cilantro and serve with rice or naan.
  2. Cook to 165°F inside (check with a thermometer).