Chicken Tikka Masala

Method

1. 1

   Step 1

   In a large nonreactive bowl, combine the yogurt, 1 tbsp garam masala, lemon juice and ¾ tsp salt. Add the chicken and stir until thoroughly coated, then cover and refrigerate for at least 1 hour or up to 12 hours; this recipe serves 4.

2. 2

   Step 2

   Heat the oil in a 12-inch (30 cm) deep sauté pan over medium heat. Add the onion and cook for 8–10 minutes, stirring frequently, until softened and lightly golden at the edges.

3. 3

   Step 3

   Add the garlic and ginger and cook for 1 minute, stirring constantly. Stir in the remaining 1 tbsp garam masala, cumin, paprika and cayenne, then cook for 30 seconds until fragrant, without letting the spices scorch.

4. 4

   Step 4

   Add the tomatoes, water and remaining ¾ tsp salt, scraping the bottom of the pan to release any browned bits. Bring to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until slightly thickened.

5. 5

   Step 5

   While the sauce simmers, preheat the broiler / grill on high for 5 minutes, with the rack approximately 6 inches (15 cm) below the element. Line a broiler-safe 13 × 18-inch (33 × 46 cm) rimmed metal baking sheet with foil, then arrange the chicken in a single layer with space between the pieces, letting excess marinade drip off first. Discard the leftover marinade.

6. 6

   Step 6

   Broil / grill the chicken for 10–14 minutes, turning halfway through, until browned with lightly charred edges and the thickest pieces reach 165°F (74°C) on an instant-read thermometer. Check frequently toward the end, as broiler / grill strength varies; move the tray farther from the element if the chicken darkens before cooking through.

7. 7

   Step 7

   Remove the sauce from the heat and carefully blend until smooth using an immersion blender, keeping the blade fully submerged to prevent splashing. If the pan is too shallow for safe blending, transfer the sauce to a tall heatproof container first, then return it to the pan.

8. 8

   Step 8

   Stir the cream into the sauce and return to low heat, then add the cooked chicken and any juices from the baking sheet. Simmer gently for 5–7 minutes, stirring occasionally, until the sauce coats the chicken; do not boil vigorously. Scatter with the cilantro / coriander and serve with rice or naan, if desired.