Recipes for curious cooks · Made in North Dakota
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Dinner · Tested at home

Chicken Tikka Masala

Original recipe by Jennifer Segal · Once Upon a Chef
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.

Yogurt-marinated chicken is browned under the broiler and finished in a spiced tomato-and-cream sauce.

Prep20 minutes
Cook40 minutes
Total1 hour, plus at least 1 hour to marinate the chicken
Makes4 to 6 servings
01

Get everything ready

Ingredients

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  • For the Chicken
  • For the Sauce

Turn up the heat

Let’s cook.

  1. Combine the yogurt with the chicken salt, turmeric, garam masala, coriander, and cumin. Coat the chicken in this mixture, cover, and refrigerate for at least 1 hour or overnight.
  2. Position a rack at the top of the oven and preheat the broiler. Put a wire rack on a foil-lined baking sheet and coat the rack with cooking spray. Arrange the chicken on it and add any remaining marinade.
  3. Broil 7–8 minutes to brown the tops without turning. The chicken finishes cooking in the sauce.
  4. Meanwhile, melt the butter over medium heat. Soften the onion and ginger for 5–7 minutes without browning. Stir in the sauce spices for 2 minutes.
  5. Add the tomatoes, cream, sauce salt, sugar, pepper, and ½ cup water. Bring to a boil, then simmer uncovered over medium-low heat for about 15 minutes to thicken; adjust seasoning.
  6. Add the chicken and simmer a few minutes until cooked through and hot. Finish with cilantro.

Recipe Notes

½ cup (120 ml) water for the sauce.

Nonstick cooking spray for the wire rack; amount not stated.

From Justin’s kitchen

Classic Indian dish. This is an absolutely excellent version of this.

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