Chicken Tikka Masala
The chicken is great to make on its own for a weeknight meal, but when paired with the masala sauce it's to die for.
Ingredients
Chicken Marinade
- 1 c nonfat Greek yogurt
- 2 garlic cloves minced
- 1 tbsp finely grated fresh ginger
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper
- Salt and freshly ground pepper
- 2 1/2 lbs skinless boneless chicken thighs, fat trimmed
Sauce
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 2 garlic cloves minced
- 2 tsp minced fresh ginger
- 2 Tbsp garam masala
- 1 1/2 tsp chile powder I used a mix of ancho and guajillo
- 1 28-oz can whole peeled tomatoes
- 1 tsp sugar
- 1/4 c almond flour* can use finely ground almonds or cashews
- 1/2 c heavy cream
Instructions
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In a large bowl or plastic bag, add yogurt, garlic, ginger and all spices in marinade list, stirring to combine – then add chicken, turning to coat. Marinate for as long as possible, up to a day – but ideally at least 2 hours.
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Preheat broiler on high with the oven rack 6-8 inches away from the flame.
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In a large heavy-bottomed skillet or Dutch oven, heat vegetable oil until shimmering. Add onions, garlic and ginger and cook over medium heat, stirring frequently, until softened – about 6-8 minutes.
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Add garam masala and chile powder to the pot and stir to coat the onion mixture, toasting the spices for about a minute until fragrant.
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Add the can of tomatoes and their juices to the pot, taking the time to crush each tomato and their somewhat hard cores with your fingers as you pour them from the can to the pot. Add the sugar and stir to combine. Simmer on medium-low heat, partially covered, for about 20 minutes, until the sauce starts to thicken. If you’re using an immersion blender, this is the time to puree.
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While the sauce is simmering, line a broil pan or rimmed baking sheet with foil and spread the marinated chicken in a single layer, scraping all the remaining marinade onto the chicken with the back of a spoon. Broil for 6-7 minutes, then rotate the pan and continue to broil for another 6-7 minutes until the chicken is fully cooked and has some charred bits on the top.
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Pour any juices from the chicken pan into the sauce, and transfer chicken to a cutting board. Add almond flour (or ground nuts) and heavy cream to the sauce and stir, simmering for another 10ish minutes over low, uncovered, to continue to thicken.
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As the sauce is simmering with the almonds and cream, chop the chicken into large chunks and add to the sauce, gently stirring to completely incorporate (be careful not to lose that great charred crust you got on the chicken). After everything sits together for a few minutes, it’s ready!
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Serve with basmati rice or naan (or, let’s be honest, both).**
Recipe Notes
I knew I wanted a relatively smooth sauce vs. chunky (with onions and hand-crushed whole tomatoes), so I used my immersion blender to puree the sauce at a certain point mid-process. If you don’t mind a chunky sauce then ignore that step, or if you don’t have one but want a smoother sauce then I recommend either using a food processor to very finely mince the onions initially and the whole peeled tomatoes (or subbing for tomato puree) before they’re added to the pot.
*The almond flour adds a flavor as well as some body to the sauce, but it's not critical if you don't want have it on hand.
**Optional garnishes/add-ons, not necessarily traditional but lovely - a squeeze of lemon juice, a handful of chopped cilantro.