Chicken Tikka Masala

Instructions

1. 1

   Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, 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.

2. 2

   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.

3. 3

   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.

4. 4

   Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

5. 5

   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.

6. 6

   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. Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Tips

• •

  Use regular whole-milk yogurt, not Greek, for the marinade—its thinner consistency coats the chicken evenly and the lactic acid tenderizes without making it chalky. Don't skip the full 4-6 hour marinade; that's what carries the spice deep into the meat.

• •

  When broiling the chicken, deliberately let it char in spots—those blackened edges mimic tandoor cooking and add smoky depth. Remember it should NOT be fully cooked at this stage; it finishes in the sauce, which keeps it juicy.

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  Toast the second half of the spice mixture with the tomato paste and onion until the bottom of the pot browns—this fond is crucial for flavor. Scrape it up when you add the tomatoes, and always crush the whole San Marzano tomatoes by hand for a better texture than pre-crushed.

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  For substitutions: use ghee over oil if possible for authentic richness, and if you lack cardamom pods, add ¼ tsp ground cardamom with the other spices. Chiles de árbol can be swapped for the ½ tsp red pepper flakes without loss.

• •

  Make ahead: the sauce and chicken keep 2 days chilled and actually improve as flavors meld. Reheat gently over low heat, adding a splash of cream or water if it's thickened too much, so the sauce doesn't break or scorch.