Chicken Tikka Masala

Name: Chicken Tikka Masala
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 tbsp. ground turmeric; 4 tsp. garam masala; 1 tsp. red food coloring (optional); 6 cloves garlic, crushed; 1 (2 1⁄2") piece ginger, peeled and chopped, plus julienned strips for garnish; 1 jalapeño, stemmed and chopped; 1 (28-oz.) can whole peeled tomatoes, undrained; 2 lb. boneless skinless chicken breasts, cut into 1 1⁄2" cubes; 1 ⁄ 4 cup Greek yogurt, such as Fage; Kosher salt, to taste; 6 tbsp. unsalted butter; 1 tsp. coriander seeds; 1 ⁄ 2 tsp. cumin seeds; 1 tbsp. paprika; 2 small yellow onions, finely chopped; 1 cup heavy cream; Cilantro leaves, for garnish; Cooked basmati rice, for serving

Serves
serves 6

MATT TAYLOR-GROSS

By SAVEUR Editors

Published on January 20, 2010

The chicken in this dish is kept separate from the sauce until the end to preserve its succulence.

Ingredients

1 tbsp. ground turmeric
4 tsp. garam masala
1 tsp. red food coloring (optional)
6 cloves garlic, crushed
1 (2 1⁄2") piece ginger, peeled and chopped, plus julienned strips for garnish
1 jalapeño, stemmed and chopped
1 (28-oz.) can whole peeled tomatoes, undrained
2 lb. boneless skinless chicken breasts, cut into 1 1⁄2" cubes
¹⁄₄ cup Greek yogurt, such as Fage
Kosher salt, to taste
6 tbsp. unsalted butter
1 tsp. coriander seeds
¹⁄₂ tsp. cumin seeds
1 tbsp. paprika
2 small yellow onions, finely chopped
1 cup heavy cream
Cilantro leaves, for garnish
Cooked basmati rice, for serving

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Instructions

Step 1

In a blender, purée turmeric, 2 tsp. garam masala, coloring, garlic, ginger, jalapeños, and 1⁄2 cup water. Put paste into a bowl. In the same blender, purée tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5–6 minutes; set aside.

Step 2

Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4–6 minutes. Add paprika and onions; cook until soft, 6–8 minutes. Add remaining paste; brown for 5–6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6–8 minutes. Stir in remaining masala and chicken; season with salt. Serve with garnishes and rice.

In a blender, purée turmeric, 2 tsp. garam masala, coloring, garlic, ginger, jalapeños, and 1⁄2 cup water. Put paste into a bowl. In the same blender, purée tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5–6 minutes; set aside.
Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4–6 minutes. Add paprika and onions; cook until soft, 6–8 minutes. Add remaining paste; brown for 5–6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6–8 minutes. Stir in remaining masala and chicken; season with salt. Serve with garnishes and rice.