Chicken Tikka Masala

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1/2 cup plain whole-milk yogurt
• 2 tablespoons fresh lemon juice
• 4 garlic cloves, minced, divided
• 2 tablespoons grated fresh ginger, divided
• 3 teaspoons garam masala, divided
• 2 teaspoons ground cumin, divided
• 2 teaspoons paprika, divided
• 1 teaspoon fine sea salt, divided
• 2 tablespoons neutral oil, divided
• 1 tablespoon unsalted butter
• 1 large yellow onion, finely diced
• 1/4 teaspoon cayenne pepper
• 1 can (15 ounces) crushed tomatoes
• 1/2 cup water
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro

Method

1. 1

   Step 1. Allow about 75 minutes, including 30 minutes of refrigerated marination. Use a 12-inch deep skillet, a foil-lined broiler-safe rimmed pan, and an instant-read thermometer. About 25 minutes of preparation and 40 minutes of cooking overlap 20 minutes of marination and sauce simmering. This makes the curry only; rice or bread is not included in its timing.

2. 2

   Step 2. Mix the yogurt, lemon juice, 2 garlic cloves, 1 tablespoon ginger, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon paprika, and 1/2 teaspoon salt in a bowl. Coat the chicken in the mixture, cover, and refrigerate for 30 minutes.

3. 3

   Step 3. During the final 15 minutes of marination, heat 1 tablespoon oil and the butter in the skillet over medium heat. Cook the onion for 10–12 minutes until softened and deeply golden. Stir in the remaining 2 garlic cloves, 1 tablespoon ginger, 1 teaspoon garam masala, 1 teaspoon cumin, 1 teaspoon paprika, and the cayenne for 1 minute.

4. 4

   Step 4. Position a rack 6 inches below the broiler and heat on high. Brush the foil-lined pan with the remaining 1 tablespoon oil. Lift the chicken from the marinade and spread it on the pan without crowding; discard leftover marinade. Broil for 12–16 minutes, turning once, until charred in spots and the largest pieces reach 165°F. Check sideways into the center with the thermometer.

5. 5

   Step 5. While the chicken broils, add the tomatoes, measured water, and remaining 1/2 teaspoon salt to the onion mixture. Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally, until the sauce deepens in color, thickens, and loses its raw tomato aroma. Keep the onion texture rather than blending the sauce.

6. 6

   Step 6. Stir the cream and remaining 1 teaspoon garam masala into the sauce and bring to a gentle simmer. Add the cooked chicken and any juices on its pan. Simmer together for 3–5 minutes, stirring gently, until hot and well coated. Keep the heat low enough to avoid aggressive boiling.

7. 7

   Step 7. Spoon into four bowls and scatter with cilantro. The sauce should cling to the chicken while leaving enough to spoon alongside. Refrigerate leftovers in shallow containers within 2 hours; reheat gently, stirring, to 165°F.