Home / Food & Drink / Chicken Tikka Masala
Chicken Tikka Masala

Chicken Tikka Masala

Masala Marinade:

1 cup plain low-fat yogurt

2 cloves garlic, minced

1 tbsp. finely grated fresh ginger

1 ½ tsp. ground cumin

1 ½ tsp. ground coriander

¼ tsp. ground cardamom

¼ tsp. cayenne pepper

¼ tsp. ground turmeric

Salt & freshly ground pepper


2 ½ pounds skinless, boneless chicken thighs, fat trimmed

Salt & freshly ground pepper

2 tbsp. vegetable oil

1 tsp. vegetable oil

¼ cup blanched whole almonds

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp minced fresh ginger

1 ½ tbsp. garam masala

1 ½ tsp. pure chile powder

½ tsp. cayenne pepper

1 can (35-ounce) peeled tomatoes, finely chopped, juices reserved

1 pinch sugar

1 cup heavy cream


In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne, and turmeric. Season with salt and pepper. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat, and refrigerate overnight. Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.

Meanwhile, 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 enameled cast-iron casserole, 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. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve. Serves: 4.

Leave a Reply

Your email address will not be published.

Scroll To Top