ENJOY EASY DILICIOUS CHICKEN TIKKA MASALA

 EASY DILICIOUS CHICKEN TIKKA MASALA

PREP TIME: 25 mins

TOTAL TIME: 1 hr 50 

What does tikka masala taste like? 

Tangy and deeply spiced, tikka masala is a tomato and cream sauce that traditionally includes garam masala, turmeric, ginger, garlic, and chiles. It also features all the delicious flavors from a batch of the same spices included in the tikka marinade.

How spicy is chicken tikka masala?

Chicken tikka masala is a milder dish—it packs in loads of flavor, but isn't an extremely spicy dish. One of our favorite things about making it at home? You get to control the spice levels completely! Add more or less based on personal preference. 

What's the difference between chicken tikka and chicken tikka masala? 

Chicken tikka refers to chicken that's been marinated in yogurt and then roasted. You can find chicken tikka served on skewers or roasted and served dry. The "masala" in chicken tikka masala refers to the cream sauce that the meat is served in. 

How is tikka masala different from curry?

 You're going to want to marinate your chicken for at least 30 minutes, but if you have the time, the longer the better to get the most flavorful protein possible. 

 Ingredients

• 4 cloves garlic, grated
• 1 tbsp. grated peeled fresh ginger (from a 1" piece)
• 2 1/2 tsp. garam masala
• 2 tsp.ground coriander
• 2 tsp. ground turmeric
• 1 1/2 tsp. ground cumin
• 1/3 c. plus 1 tbsp. tomato paste, divided
• Kosher salt
• 1 c. whole-milk yogurt
• 2 lb. skinless, boneless chicken breasts
• 2 tbsp.vegetable oil or ghee
• 1 yellow onion, finely chopped
• 1 o 3 fresh red chiles, seeded and finely chopped, or 1/4 to 1/2 tsp. crushed red pepper flakes
• 2 1/2 c.tomato puree
• 1 c. heavy cream
• 1/2 c. fresh cilantro leaves, finely chopped, plus more for serving
• Steamed basmati rice and naan, for serving

Directions

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1.     Step 1In a small bowl, mix garlic, ginger, garam masala, coriander, turmeric, cumin, 1 tablespoon tomato paste, and 1/4 teaspoon salt until a paste forms.

2.    Step 2In a medium bowl, stir yogurt, 1/2 teaspoon salt, and half of spice paste until well combined; cover and refrigerate remaining spice paste. Place chicken on a cutting board. Using a paring knife, make a few shallow cuts in each breast. Add to bowl and turn to coat. Cover and refrigerate at least 30 minutes and up to 6 hours. 

3.    Step 3In a large pot over medium heat, heat oil. Add onion and chiles and cook, stirring often, until softened, 5 to 7 minutes. Add remaining 1/3 cup tomato paste and cook, stirring constantly, until darkened, 2 to 3 minutes. Add remaining spice paste and cook, stirring constantly, until fragrant, 2 to 3 minutes.

4.    Step 4Stir in tomato puree and 1/2 cup water, scraping up any browned bits in bottom of pot. Bring to a simmer and cook, stirring often and reducing heat to low if needed to maintain a gentle simmer, until mixture thickens, 10 to 12 minutes. Stir in cream and gently simmer, stirring frequently, until slightly thickened, 10 to 12 minutes.

5.    Step 5Meanwhile, preheat broiler with an oven rack 6" from heat. Line a rimmed baking sheet with foil and place a wire rack inside sheet. Transfer chicken with marinade to rack and arrange in a single layer. Spoon any remaining marinade in bowl over chicken. Broil until chicken is mostly cooked and marinade has thickened and is golden in spots (chicken will not be fully cooked at this point), 10 to 12 minutes.

6.    Step 6Cut chicken into bite-size chunks. Add chicken and cilantro to tomato mixture. Very gently simmer, stirring occasionally, until chicken is cooked through, 5 to 8 minutes; season with 1/2 teaspoon salt.

7.     Step 7Divide rice among bowls. Spoon chicken tikka masala over. Top with cilantro. Serve with naan & Rice alongside.

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