Un-authentic Chicken Tikka Masala

This recipe isn’t authentic because A) it’s not spicy and B) it didn’t take 6 hours to make! 😛

But both of those factors are pluses in my book, so I approve! 😀  This is one of few recipes that I like that’s full of tomatoes, but the other flavors cover up the tomato enough that Tikka Masala always has my stamp of approval (unless it burns my tongue off and I can’t taste anything).

  • 6 Tbs vegetable oil
  • 1 onion, chopped
  • 1 Tbs garam masala
  • 1 Tbs grated fresh ginger
  • 2 garlic cloves, minced
  • 1 28-oz. can crushed tomatoes
  • 2/3 c. heavy cream
  • 1 c. plan Greek yogurt (full-fat is best, 2% is okay, but don’t use fat-free)
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp coriander (I used ground cardamom instead, because that’s what I had, and it turned out nice!)
  • 1/2 tsp paprika, cayenne, or spicer spice if you like that numb-tongue sensation
  • 2 lbs boneless skinless chicken breasts

Move oven rack to bottom, or 6 inches from the broiler element and preheat to broil. Set wire rack in aluminum foil-lined rimmed baking sheet.

Combine oil and chopped onion and cook over medium-high heat until onion is softened, about 5 minutes.  Stir in garam masala, ginger, and garlic.  Cook until fragrant, about 30 seconds. Stir in tomatoes, cover, and simmer gently, stirring occasionally, about 15 minutes.  Stir in cream, cover, and keep warm.

In medium bowl, combine yogurt, salt, cumin, coriander, and paprika (or other spice).

Pat chicken dry with paper towels.  Cut into large strips (I cut my chicken breasts in half, and the largest one I cut into thirds) and dip in yogurt mixture.  Chicken should be coated in a thick layer of yogurt; by the last strip, I was using the chicken to wipe yogurt off the sides of the bowl.

Broil chicken 10 minutes, then flip and cook another 7-10 minutes, until lightly charred in spots and chicken registers 160 F (if you have an internal thermometer).  (To be honest, I kept setting the timer in 5-minute increments until it was browned; the total time was probably closer to 30 minutes.)

Cut chicken into bite-size chunks and stir into warm sauce.  Do not simmer chicken in sauce!  Just stir it in and serve.


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