1/2 tsp cumin
1/2 tsp coriander
1/4 tsp cayenne pepper
1 tsp salt
2 lbs chicken breasts
boneless, skinless, trimmed of fat
2 cloves garlic
minced or pressed, about 2 teaspoons
1 tbsp ginger
1 cup plain yogurt
2 tbsp vegetable oil
3 tbsp vegetable oil
1 whole onion
medium in size, diced fine, about 1.25 cups
2 cloves garlic
minced or pressed
2 tsp ginger
1 whole serrano chile
ribs and seeds removed, minced
1 tbsp tomato paste
1 tbsp garam masala
1 can canned tomatoes
about 28 ounces, crushed
1 tsp sugar
1/2 tsp salt
2/3 cup heavy cream
basmati rice
exclude for paleo
1/4 cup cilantro
chopped, leaves only
Chicken tikka masala is one of our favorite dishes to order at an Indian restaurant. With all the cream involved, it probably isn't the leanest option on the menu, but the sauce sure is delicious! This recipe yields a lot of food, so invite people over to share or get ready to eat it for a few days in a row. We sometimes serve this with roasted cauliflower instead of rice.
Prep and process all the veggies. (We've found it convenient to chop 4 cloves of garlic and about 2 tablespoons of ginger then divide it.) Kick off the rice cooker. Move the oven rack about 6 inches away from the broiler. Line the cookie sheet with foil, the set the wire rack on top of the foil.
To season the chicken, combine the cumin, coriander, cayenne, and salt in a small bowl. Sprinkle and press this spice mix onto the chicken. Transfer the chicken to a plate, cover the plate with plastic wrap, then store it in the fridge for 30-60 minutes.
Prepare the yogurt sauce that will coat the chicken in the broiler. In a large bowl, whisk the yogurt, oil, garlic, and ginger. Reserve.
For the tikka masala sauce, start by preheating the dutch oven and oil over medium heat. When the oil shimmers, add the onion. Cook for 8-10 minutes, stirring frequently, until lightly browned.
Add the garlic, ginger, chile, tomato paste, and garam masala. Cook for about 3 minutes, stirring frequently.
Add the crushed tomatoes, sugar, and salt. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the dutch oven and simmer for 15 minutes. Stir occasionally.
Mix in the cream and bring the sauce back to a simmer. Transfer the dutch oven off heat, but keep it covered to keep the sauce warm. Transfer the sauce into an airtight container at this point if preparing the sauce in advance.
To broil the chicken, dip the seasoned chicken into the yogurt sauce. Transfer the coated chicken to the wire rack on the baking sheet. Each piece of chicken should have a thick coating of yogurt.
Broil the chicken for about 6 minutes, flip, then broil for another 6 minutes. The chicken should be slightly charred in spots, and the thickest part of the chicken should register at 160°F. Broil for additional time if needed to reach the target temp.
Rest the chicken for about 5 minutes, then cut the chicken into 1-inch pieces. Stir the chicken and cilantro into the sauce, taking care not to simmer the chicken in the sauce. Taste and season with salt if needed, then serve immediately with rice.
When we assign a recipe's complexity - low, medium, or high - we factor in how easy or difficult clean up is afterwards. We've marked this recipe as high complexity because cleaning up the wire rack is particularly difficult. We've found that soaking the wire rack inside of the rimmed baking sheet then scouring it with the brush we use to clean cast iron helps loosen up the charred-on yogurt. We then scrub whatever's left with a Dobie pad.