Chicken Tikka Masala

Chicken Tikka Masala

Yield: 3 Servings

Ingredients:

For the Chicken and Marinade:

    • 2 boneless, skinless chicken breasts
  • 1 teaspoon coarse salt
  • 1/4 cup lemon juice
  • 1/2 cup plain Greek yogurt
  • 2 medium garlic cloves, finely chopped
  • 1 tablespoon peeled and grated fresh ginger
  • 1/2 teaspoon turmeric
  • 1 teaspoon garam masala

For the Sauce:

  • 1/2 cinnamon stick
  • 5 whole cloves
  • 1 teaspoon fenugreek
  • 4 green cardamom pods
  • 1 black cardamom pod (or substitute 1/2 teaspoon smoked paprika)
  • 8 tablespoons unsalted butter, cut into 4 pieces
  • 2 teaspoons peeled and grated fresh ginger
  • 2 medium garlic cloves, finely chopped
  • 2 tablespoons coarse salt
  • 7 tablespoons tomato paste
  • 1/2 cup water
  • 1 cup cream
  • vegetable oil
  • basmati rice, cooked

Method:

  1. For the Chicken: Remove the tenders from the chicken breasts and trim the thinner triangular bottom pieces.
  2. Split the remaining thick ends in half. You should end up with about 8 pieces, 1/4 to 1/3 inch in thickness.
  3. Toss in a bowl with the salt and lemon juice.
  4. Cover and refrigerate for at least 30 minutes or up to 3 hours.
  5. For the Marinade: Make the marinade by combining the yogurt, garlic, ginger, turmeric and garam a marsala in a medium bowl.
  6. Drain the chicken (discard the lemon juice) and add it to the yogurt marinade, coating the pieces well.
  7. Cover and refrigerate for at least 3 hours or as long as overnight.
  8. For the Sauce: Combine the cinnamon, cloves, fenugreek, green cardamom pods, and black cardamom pod (if using) in a small saucepan.
  9. Toast over medium heat, tossing or stirring occasionally, until the spices are fragrant and hot, about 4 minutes.
  10. Transfer to a spice grinder and process until fine.
  11. Transfer to a small bowl and add the smoked paprika (if using in place of the black cardamom).
  12. Melt the butter in a heavy 1-1/2-quart saucepan over medium heat.
  13. When it starts to bubble, add the ground spices and cook for 1 minute.
  14. Add the ginger, garlic, and salt and cook until the butter foams again, about 1 minute.
  15. Reduce the heat to medium low and add the tomato paste, using a small whisk to blend it into the butter mixture.
  16. Add the water in 2 additions, whisking until smooth.
  17. Simmer until the mixture is a pale brick red, about 3 minutes.
  18. Whisk in the cream and simmer until shiny and the volume of the sauce has reduced by a quarter, about 10 minutes.
  19. Remove from the heat and set aside.
  20. To Assemble: To cook the chicken, heat a grill pan over medium-high heat and lightly brush it with vegetable oil.
  21. Remove the chicken from the marinade, let any excess drip off.
  22. Grill the chicken until the chicken has dark grill marks and the juices run clear, about 6 minutes on the first side and about 3 minutes on the second.
  23. Remove to a platter until all the pieces are cooked and cool enough to handle.
  24. Bring the sauce back to a simmer over medium-low heat.
  25. Cut the chicken into 3/4-inch squares and add it to the sauce, along with any juices from the platter.
  26. Simmer until the sauce is shiny and has thickened slightly, about 5 minutes.
  27. Serve with basmati rice.