Chicken Tikka Masala

This is my absolute favorite Indian recipe. There’s just something about garlic, spices, tomatoes, and cream that is supremely comforting and flavorful without being overpowering. I use garam masala in this recipe, which is a traditional Indian spice that you can find at any Indian market and in the ethnic foods section of most major grocery stores. If you cannot find ghee, substitute clarified unsalted butter, but there’s something about the intrinsically nutty and savory flavor of ghee that’s almost cheese-like and adds another level of depth to the dish, so I recommend using it if you can. • serves 4

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Marinade and Chicken

• 1 cup plain full-fat yogurt
• 1 teaspoon tomato paste
• 1 garlic clove, minced
• ½ teaspoon grated fresh ginger
• ½ teaspoon freshly cracked black pepper
• ¼ teaspoon cumin
• ¼ teaspoon cayenne
• 1 pound large boneless skinless chicken breasts (about 2)

Tikka Masala

• 4 tablespoons ghee or clarified butter
• 1 tablespoon extra virgin olive oil
• 2 tablespoons plus 1 teaspoon tomato paste
• 8 garlic cloves, minced
• 1 tablespoon freshly grated fresh ginger
• 9 plum tomatoes, diced
• 1 serrano chile, seeded and diced
• 1 teaspoon garam masala
• ½ teaspoon cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• ¼ teaspoon cinnamon
• ¼ teaspoon cardamom
• 1½ cups chicken stock
• ⅓ cup heavy cream
• Kosher salt to taste
• Naan, or prepared basmati rice, for serving

To marinate the chicken, in a medium bowl, mix together the yogurt, tomato paste, garlic, ginger, black pepper, cumin, and cayenne until smooth. Toss the chicken breasts in the mixture until coated. Place the chicken breasts and marinade in a resealable plastic bag, squeeze as much air as possible out of the bag, and seal it. Refrigerate for at least 4 hours or overnight.

Heat a gas grill to medium heat or heat a grill pan over medium heat on the stovetop. Remove the chicken from the bag (discard the marinade). Grill until cooked through and light char-grill marks appear on both sides of the chicken. Let cool slightly. When cool enough to handle, cut the chicken into roughly 2-inch cubes and set aside.

For the tikka masala, in a large pot, melt the ghee with the oil over medium-high heat. Toast the tomato paste in the ghee and oil for 3 minutes. Add the garlic and ginger and cook, stirring, for 3 minutes. Add the tomatoes, chile, garam masala, cumin, cayenne, paprika, cinnamon, and cardamom and cook, stirring, for 3 more minutes. Add the stock and simmer until the mixture has thickened slightly, about 30 minutes.

Let cool slightly before emptying into a blender or food processor and blending until smooth. Pour the pureed mixture back into the pot and place over medium heat. Add the chicken and simmer until the flavors steep into the meat, about 30 minutes. Add the cream and stir to combine. Salt to taste and serve alongside naan or rice.