Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 1 h 35 min
Total time: 5 h 5 min
Yield: 3 to 4 servings
Ingredients: 1 pound boneless, skinless chicken breasts (about 2); 1 teaspoon kosher salt; 1/4 cup freshly squeezed lemon juice (from about 1 medium lemon); 1/2 cup plain Greek yogurt, preferably from Straus Family Creamery (see the What to Buy note above); 2 medium garlic cloves, finely chopped; 1 tablespoon peeled and grated fresh ginger (from about 1 [3-inch] piece); 1/2 teaspoon turmeric; 1 teaspoon homemade garam masala (if using commercial garam masala, add 1/2 teaspoon each smoked paprika and cayenne pepper); 1/2 cinnamon stick; 5 whole cloves; 1 teaspoon fenugreek; 4 green cardamom pods; 1 black cardamom pod (or you can substitute 1/2 teaspoon smoked paprika); 8 tablespoons unsalted butter (1 stick), cut into 4 pieces; 2 teaspoons peeled and grated fresh ginger (from about 1 [2-inch] piece); 2 medium garlic cloves, finely chopped; 1 1/2 teaspoons kosher salt; 7 tablespoons tomato paste; 1/2 cup water; 1 cup heavy cream; Vegetable oil; Basmati rice

Chicken Indian Main Dish Easy

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3 to 4 servings Easy

Total: 1 hr 35 mins, plus at least 3 1/2 hrs marinating time

4 Ratings

Ingredients (22)

For the chicken:

1 pound boneless, skinless chicken breasts (about 2)
1 teaspoon kosher salt
1/4 cup freshly squeezed lemon juice (from about 1 medium lemon)
1/2 cup plain Greek yogurt, preferably from Straus Family Creamery (see the What to Buy note above)
2 medium garlic cloves, finely chopped
1 tablespoon peeled and grated fresh ginger (from about 1 [3-inch] piece)
1/2 teaspoon turmeric
1 teaspoon homemade garam masala (if using commercial garam masala, add 1/2 teaspoon each smoked paprika and cayenne pepper)

For the sauce:

1/2 cinnamon stick
5 whole cloves
1 teaspoon fenugreek
4 green cardamom pods
1 black cardamom pod (or you can substitute 1/2 teaspoon smoked paprika)
8 tablespoons unsalted butter (1 stick), cut into 4 pieces
2 teaspoons peeled and grated fresh ginger (from about 1 [2-inch] piece)
2 medium garlic cloves, finely chopped
1 1/2 teaspoons kosher salt
7 tablespoons tomato paste
1/2 cup water
1 cup heavy cream

To assemble and serve:

Vegetable oil
Basmati rice

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Chicken tikka masala—grilled boneless chicken in a spiced, creamy tomato sauce—is the quintessential Anglo-Indian comfort dish (read about the speculation swirling around its origins, and its similarity to the dish known as butter chicken, here). For our version we reached out to Indian-American chef Preeti Mistry of Juhu Beach Club, a modern Indian restaurant in Oakland, California—Preeti is one of our Kitchen Coaches. At her restaurant, chicken tikka masala is on the kids’ menu, a testament to how approachable and easy to love this dish is, two factors that also make it a great threshold recipe for Indian-cooking novices.

What to buy: For marinating the chicken, Preeti uses extra-tangy Greek yogurt from Straus Family Creamery. If using another brand, up the acidity by adding a teaspoon of lemon juice to the yogurt in the marinade.

You can use a commercial garam masala spice blend for this recipe, but Preeti strongly suggests making your own, using black cardamom pods (these are smoked over charcoal, so they have an earthy, smoky flavor—if using a garam masala blend, up the smoke and spice by adding 1/2 teaspoon each smoked paprika and cayenne pepper). Check out other spice-buying tips from Preeti.

Adapted from Preeti Mistry

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

For the chicken:

1Remove the tenders from the chicken breasts and cut off the thinner triangular bottom pieces. Split the remaining thick ends in half. You should end up with about 8 pieces, 1/4 to 1/3 inch in thickness. Toss in a bowl with the salt and lemon juice. Cover and refrigerate for at least 30 minutes or up to 3 hours.
2Make the marinade by combining all the remaining ingredients in a medium bowl. Use a whisk or immersion blender to mix well.
3Drain the chicken (discard the lemon juice) and add it to the yogurt marinade, coating the pieces well. Cover and refrigerate for at least 3 hours or as long as overnight.

For the sauce:

1Toast and grind the spices: Combine the cinnamon, cloves, fenugreek, green cardamom pods, and black cardamom pod (if using) in a small saucepan. Toast over medium heat, tossing or stirring occasionally, until the spices are fragrant and hot, about 4 minutes. Transfer to a spice grinder and process until fine. Transfer to a small bowl and add the smoked paprika (if using in place of the black cardamom).
2Melt the butter in a heavy 1-1/2-quart saucepan over medium heat. When it starts to bubble, add the ground spices and cook for 1 minute. Add the ginger, garlic, and salt and cook until the butter foams again, about 1 minute. Reduce the heat to medium low and add the tomato paste, using a small whisk to blend it into the butter mixture. Add the water in 2 additions, whisking until smooth. Simmer until the mixture is a pale brick red, about 3 minutes.
3Whisk in the cream and simmer until shiny and the volume of the sauce has reduced by a quarter, about 10 minutes. Remove from the heat and set aside.

To assemble:

1To cook the chicken, heat a grill pan over medium-high heat and lightly brush it with vegetable oil. Remove the chicken from the marinade, let any excess drip off, and place the pieces in the grill pan (you will probably have to do this in batches). Cook until the chicken has dark grill marks and the juices run clear, about 6 minutes on the first side and about 3 minutes on the second. Remove to a platter until all the pieces are cooked and cool enough to handle.
2Bring the sauce back to a simmer over medium-low heat. Cut the chicken into 3/4-inch squares and add it to the sauce, along with any juices from the platter. Simmer until the sauce is shiny and has thickened slightly, about 5 minutes. Serve with basmati rice.

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