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<span class=links><a href=/cookbook/></a> > <a href=/cookbook/posts/>Posts</a> > Chicken Tikka Masala</span></div><div class=progress><div class=wrapper><nav id=TableOfContents><ul><li><a href=#ingredients>Ingredients</a></li><li><a href=#preparation>Preparation</a><ul><li><a href=#step-1>Step 1</a></li><li><a href=#step-2>Step 2</a></li><li><a href=#step-3>Step 3</a></li><li><a href=#step-4>Step 4</a></li><li><a href=#step-5>Step 5</a></li><li><a href=#step-6>Step 6</a></li></ul></li></ul></nav></div></div></div></div><div id=head-tags><div class=tags><a class=tag-link href=/tags/dinner>dinner</a>
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<a class=tag-link href=/tags/bon-apptite>bon apptite</a></div></div><div id=body-inner><h1>Chicken Tikka Masala</h1><p><img src=./../../images/ba-tikka-masala-2_jpg.jpg alt></p><h2 id=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><h2 id=preparation>Preparation</h2><h3 id=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><h3 id=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><h3 id=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><h3 id=step-4>Step 4</h3><p>Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.</p><h3 id=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><h3 id=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><footer class=footline></footer></div></div><div id=navigation><a class="nav nav-prev" href=/cookbook/posts/japanese-curry/ title="Japanese chicken Curry"><i class="fa fa-chevron-left"></i></a>
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