Chicken Tikka Masala
This dish, made with chunks of yogurt-marinated chicken cooked in a richly-spiced tomato gravy, is so popular in Great Britain that it has been declared a national dish. You can buy Kashmiri pepper, ginger-garlic paste, and garam masala at Indian markets and online.
Serves: 6Hands-on: 30 minutesTotal: 5 hours 15 minutesDifficulty: Medium
- 1 tsp. Kashmiri red pepper powder
- 1½ Tbsp. ginger-garlic paste
- 1½ Tbsp. coriander powder
- 1 tsp. garam masala
- ½ cup plain yogurt
- 1½ tsp. lemon juice
- 2 lbs. boneless, skinless chicken thighs, cut into large cubes
- 1 can (14.5 oz.) diced tomatoes, puréed
- 1 Tbsp. onion powder
- 1½ tsp. ground black pepper
- 1 tsp. ground fennel seeds
- 2½ Tbsp. olive oil, divided
- ½ cup heavy cream
- 1 Tbsp. chopped cilantro
- In a large bowl, add the Kashmiri red pepper powder, ginger-garlic paste, coriander powder, garam masala, yogurt, lemon juice, and chicken and mix well. Cover the bowl and let it sit in the refrigerator for at least 1 hour.
- Thread the chicken pieces onto skewers. Brush lightly with 1 tablespoon oil. Grill the skewered chicken until done, about 8 minutes per side. When cooked, remove from skewers and set the grilled chicken pieces aside.
- Combine the tomatoes, onion powder, black pepper, ground fennel seeds, and olive oil together in a slow cooker. Cover and cook on low for 3 hours, letting the masala simmer into a thicker sauce.
- During the last 45 minutes of cooking, add the heavy cream and stir in the chicken pieces. Add up to ¾ cup water, if necessary. Stir everything together well and continue cooking for 45 minutes.
- Preheat broiler. Transfer the chicken tikka to an oven-safe baking dish. Place under the broiler until the top starts to brown, about 3 minutes. Remove from oven. Top with cilantro and serve hot.