<ahref=https://jtom38.github.io/cookbook/%20course/main>Main</a></button></div></div></nav><divclass=container><divclass="block has-text-centered"><imgsrc=https://jtom38.github.io/cookbook/recipes/chicken-tikka-masala/thumbnail.pngalt="Missing thumbnail :("></div><divclass=block><divclass=content><h2id=ingredients>Ingredients</h2><p>Makes 6 servings</p><ul><li>6 garlic cloves, finely grated</li><li>4 tsp. finely grated peeled ginger</li><li>4 tsp. ground turmeric</li><li>2 tsp. garam masala</li><li>2 tsp. ground coriander</li><li>2 tsp. ground cumin</li><li>1 1/2 cups whole-milk yogurt (not Greek)</li><li>1 Tbsp. kosher salt</li><li>2 lb. skinless, boneless chicken breasts, halved lengthwise</li><li>3 Tbsp. ghee (clarified butter) or vegetable oil</li><li>1 small onion, thinly sliced</li><li>1/4 cup tomato paste</li><li>6 cardamom pods, crushed</li><li>2 dried chiles de árbol or ½ tsp. crushed red pepper flakes</li><li>1 28-oz. can whole peeled tomatoes, like San Marzano</li><li>2 cups heavy cream</li><li>[] 3/4 cup chopped cilantro, plus sprigs for garnish</li><li>Steamed basmati rice (for serving)</li></ul><h2id=preparation>Preparation</h2><h3id=step-1>Step 1</h3><p>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.</p><h3id=step-2>Step 2</h3><p>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.</p><h3id=step-3>Step 3</h3><p>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.</p><h3id=step-4>Step 4</h3><p>Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.</p><h3id=step-5>Step 5</h3><p>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.</p><h3id=step-6>Step 6</h3><p>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.</p><p>Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.</p></div></div></div><br><navclass=level><divclass="level-item has-text-centered"><divclass=block></div></div></nav><navclass=level><divclass="level-item has-text-centered"><div><h2class=subtitle>Tags</h2><divclass=buttons><buttonclass=button>
<ahref=https://jtom38.github.io/cookbook/%20tags/bon-apptite-recipie>Bon Apptite Recipie</a></button></div></div></div></nav><navclass=level><divclass="level-item has-text-centered"><div><pclass=heading>Original Site</p><divclass=button><ahref=https://www.bonappetit.com/recipe/chicken-tikka-masala>Link</a></div></div></div></nav><navclass=level><divclass="level-item has-text-centered"><div><pclass=heading>Date Posted</p><pclass=title>Mon Jun 27, 2022</p></div></div></nav><br><footerclass=footer><divclass="content has-text-centered"><p><strong>Tombleson Family Cookbook</strong></p></div></footer><scripttype=modulesrc=https://jtom38.github.io/cookbook/js/ionicons552/ionicons.esm.js></script>
