Chicken Tikka Masala
For the chicken:
For the sauce:
- 2 tablespoons vegetable oil
- 1 large onion diced
- 2 garlic cloves minced or pushed through a press
- 1 inch knob fresh ginger peeled and minced
- 1 1/2 tablespoon garam masala
- 1/4 teaspoon cayenne
- 1 Serrano chili pepper halved
- One 28-ounce can fire roasted crushed tomatoes you can use regular if you can’t find these
- 1 teaspoon sugar
- ½ teaspoon salt
- 1/4 cup heavy cream
- Marinate the chicken: In a small food processor, pulse the garlic and ginger (or chop finely by hand). Add the yogurt, cumin, coriander, cayenne, salt, and oil and puree until smooth. In a large bowl or Tupperware container, mix the chicken with the yogurt mixture until very well coated. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Make the sauce: In a medium Dutch oven or lidded saucepan, heat the vegetable oil over a medium flame. Saute the onions, garlic, and ginger until soft, about 8-10 minutes. Stir in the garam masala, cayenne, and serrano chili pepper. Cook for 2 more minutes, until very fragrant. Carefully pour in the tomatoes, sugar, and salt.
- Simmer partially covered over medium-low heat, stirring occasionally, for 20 minutes. (The sauce should be much thicker than what you expect–the cream and the chicken juices will thin it later.)
- Meanwhile, cook the chicken: Preheat the broiler. Remove the chicken from the marinade and lay the pieces flat on a foil-lined baking sheet. Broil until the chicken is slightly browned on top (it wont get too charred), about 5 minutes. Flip the chicken and broil again on the other side for another 5-7 minutes. (The chicken will not be completely cooked through when you remove it.) Remove to a cutting board and roughly chop. Pour any remaining juices into the masala sauce, along with the reserved marinade.
- Add the chicken and juices to the sauce. Simmer for 10-15 minutes until the sauce has thickened and the chicken is very tender. Add the cream and stir to combine. Stir in half of the cilantro.
- Serve alongside basmati rice and garnish with the remaining cilantro.