Chicken Tikka Masala

Dr. Sweetpea and I absolutely LOVE Indian food. We used to go to Indian restaurant buffets together when we lived in Chicago and we have gone to a couple here in Minneapolis. I always always ALWAYS devour their Chicken Tikka Masala like nobodies business. Seriously, the creamy, spicy, sauce with the big tender pieces of chicken is one of my favorite comfort foods. So imagine my delight when I found this amazing Chicken Tikka Masala recipe online. Super easy to make at home and tastes very similar to the stuff I have eaten at restaurants. This is definitely keeper in our household.

Chicken Tikka Masala

(Source: Bon Appetit)

6 garlic cloves, finely grated

4 teaspoons finely grated peeled ginger

4 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 cups whole-milk yogurt (not Greek)

1 tablespoon kosher salt

2 pounds skinless, boneless chicken breasts, halved lengthwise

3 tablespoons ghee (clarified butter) or vegetable oil

1 small onion, thinly sliced

1/4 cup tomato paste

6 cardamom pods, crushed

2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes

1 (28 ounce) can whole peeled tomatoes (I used tomato sauce)

2 cups heavy cream (I used 1 cup instead of 2 cups)

3/4 cup chopped fresh cilantro plus sprigs for garnish

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

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. 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.