CHICKEN TIKKA MASALA RECIPE | EPICURIOUS.COM

Steps:

• Combine garlic, ginger, turmeric, garam
• masala, coriander, and cumin in a small bowl.
• Whisk yogurt, salt, and half of spice mixture
• in a medium bowl; add chicken and turn to
• coat. Cover and chill 4-6 hours. Cover and
• chill remaining spice mixture.
• Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste,
• cardamom, and chiles and cook, stirring
• often, until tomato paste has darkened
• and onion is soft, about 5 minutes. Add
• remaining half of spice mixture and cook,
• stirring often, until bottom of pot begins
• to brown, about 4 minutes.
• Add tomatoes with juices, crushing them
• with your hands as you add them. Bring to a
• boil, reduce heat, and simmer, stirring often
• and scraping up browned bits from bottom
• of pot, until sauce thickens, 8-10 minutes.
• Add cream and chopped cilantro.
• Simmer, stirring occasionally, until sauce
• thickens, 30-40 minutes.
• Meanwhile, preheat broiler. Line a
• rimmed baking sheet with foil and set a wire
• rack inside sheet. Arrange chicken on rack
• in a single layer. Broil until chicken starts
• to blacken in spots (it will not be cooked
• through), about 10 minutes.
• Cut chicken into bite-size pieces, add
• to sauce, and simmer, stirring occasionally,
• until chicken is cooked through, 8-10
• minutes. Serve with rice and cilantro sprigs.
• DO AHEAD: Chicken can be made 2 days
• ahead. Cover; chill. Reheat before serving.