Serves 4
30-ISH MINUTES
You’re going to have cravings on COOK90, cravings for things you’ve only ever eaten out or ordered in: the Indian delivery you get every other week, the corner Chinese spot you hit on your way home from work. Epicurious editor Rhoda Boone developed a few recipes to quell those cravings, including this tikka masala, which takes about a half hour to cook—faster, probably, than it takes your delivery guy to arrive. Serves 4
1 (2½-inch) piece ginger, peeled
4 garlic cloves, peeled
½ medium yellow onion
1½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 teaspoons kosher salt, divided, plus more for seasoning
¾ teaspoon freshly ground black pepper, divided, plus more for seasoning
2½ teaspoons garam masala, divided
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 tablespoon tomato paste
1½ teaspoons ground turmeric
⅛ to ¼ teaspoon cayenne pepper
1 (28-ounce) can crushed tomatoes
1 (10-ounce) package frozen peas, thawed
½ cup plain yogurt (not Greek-style)
1 tablespoon fresh lemon juice
¼ cup fresh cilantro leaves and tender stems
Naan, for serving
Pulse the ginger and garlic in a food processor until finely chopped. Add the onion and keep pulsing until it, too, is finely chopped.
In a medium bowl, toss the chicken with 1½ teaspoons of the kosher salt, ½ teaspoon of the black pepper, and 1 teaspoon of the garam masala.
Heat a 12-inch or larger skillet over high heat and add the oil. When the oil is hot, add the chicken and cook, tossing, until lightly browned on all sides and cooked through, about 5 minutes. Transfer the chicken to a clean bowl and set aside.
Heat that same skillet over medium-high heat and add the butter, chopped onion mixture, remaining ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper. Cook, stirring occasionally, until the onion is softened and translucent, about 3 minutes. Add the tomato paste, turmeric, cayenne, and remaining 1½ teaspoons garam masala and cook, stirring constantly, for 30 seconds. Add the tomatoes and cook, stirring occasionally, until hot, about 2 minutes. Return the chicken to the pan, add the peas, and cook, stirring occasionally, until everything is warmed through, about 1 minute more.
Remove the skillet from the heat and stir in the yogurt and lemon juice. Taste the chicken and add more kosher salt and/or black pepper if it needs it. Divide the tikka masala among four plates, top with the cilantro, and serve with naan.