Chicken Tikka Masala

Method

1. 1

   Gather ingredients: 15 g garlic, 15 g ginger, 2 tsp turmeric, 2 tbsp garam masala, 2 tsp coriander, 2 tsp cumin, 240 ml plain yogurt, 1 tsp salt, 900 g chicken thighs, 30 g ghee, 1 onion, 50 g tomato paste, 4 cardamom pods, 2 dried chiles, 800 g canned whole peeled tomatoes, 240 ml heavy cream, 30 g cilantro, 500 g cooked basmati rice. Tools: small bowl, medium bowl, whisk, large heavy pot, rimmed baking sheet, foil, wire rack, broiler, knife, cutting board.

2. 2

   Combine minced garlic, grated ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl.

3. 3

   Add chicken to yogurt mixture and turn to coat. Cover and chill 4 to 6 hours. Cover and chill remaining spice mixture.

4. 4

   Heat ghee in a large heavy pot over medium heat. Add chopped onion, tomato paste, cardamom, and chiles. Cook, stirring often, until onion is soft and paste darkens, about 5 minutes.

5. 5

   Add remaining spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

6. 6

   Add tomatoes with juices, crushing them with hands. Bring to a boil, then simmer, scraping bottom of pot, until sauce thickens, about 10 minutes.

7. 7

   Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, about 35 minutes.

8. 8

   Preheat broiler. Line baking sheet with foil and wire rack. Arrange chicken on rack and broil until blackened in spots, about 10 minutes.

9. 9

   Cut chicken into bite-size pieces, add to sauce, and simmer until cooked through, about 10 minutes.

10. 10

    Serve chicken and sauce over rice, garnished with cilantro sprigs.