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Chicken Tikka Masala

Yield: 6 Servings
Prep Time: 12 hours 20 minutes
Cook Time: 40 minutes
Total Time: 13 hours

Ingredients

MASALA MARINADE:

  • 1 cup plain low-fat yogurt
  • 2 garlic cloves, minced
  • 1 tablespoon finely grated fresh ginger
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground turmeric
  • Salt and freshly ground pepper

CHICKEN:

  • 2 ½ pounds skinless boneless chicken breasts or thighs, fat trimmed
  • Salt and freshly ground pepper
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • ¼ cup blanched whole almonds
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh ginger
  • 1 ½ tablespoons garam masala
  • 1 ½ teaspoons pure chile powder
  • ½ teaspoon cayenne pepper
  • 1 (35-ounce) can crushed tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • Pinch of sugar
  • 1 cup heavy cream

Instructions 

  • MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper. 
  • Cut chicken in 1 inch cubes. Add the chicken to the marinade, turn to coat and refrigerate overnight. 
  • In a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground. 
  • In a large pot or deep skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper.
  • Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
  • Remove the chicken from the marinade and add to the tomato mixture. Cook until chicken is cooked through. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Garnish with cilantro.