Chicken Tikka Masala Recipe

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INGREDIENTS

6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons National turmeric
2 teaspoons National garam masala
2 teaspoons National coriander
2 teaspoons National ground cumin
1 1/2 cups whole-milk yogurt
1 tablespoon National salt
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
1 28-ounce can whole peeled tomatoes
2 cups Olpers cream
3/4 cup chopped fresh cilantro plus sprigs for garnish

PREPARATION TIME

64 minutes

HOW TO PREPARE

Combine garlic, ginger, National turmeric, National garam masala, coriander, and National cumin in a small bowl. Whisk yogurt, National 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.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.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.Add Olpers cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.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.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.

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