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Chicken Tikka Masala

MASALA, MARINADE

1

cup

plain low-fat yogurt

2

garlic cloves, minced

1

tablespoon

finely grated fresh ginger

1 1/2

teaspoons

ground cumin

1 1/2

teaspoons

ground coriander

1/4

teaspoon

ground cardamom

1/4

teaspoon

cayenne pepper

1/4

teaspoon

ground turmeric

Salt, and freshly ground pepper

CHICKEN

2 1/2

pounds skinless, boneless chicken thighs, fat trimmed

Salt, and freshly ground pepper

2

tablespoons

plus 1 teaspoon vegetable oil

1/4

cup

blanched whole almonds

1

large

onion, finely chopped

2

garlic cloves, minced

1

teaspoon

minced fresh ginger

1 1/2

tablespoons

garam masala

1 1/2

teaspoons

pure chile powder

1/2

teaspoon

cayenne pepper

1

35-ounce can peeled tomatoes, finely chopped, juices reserved

Pinch, of sugar

1

cup

heavy cream

1

MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.

2

PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.

3

Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.

4

Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.

5

In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.

6

Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (13.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

615.44

Calories From Fat (59%)

362.42

% Daily Value

Total Fat 41.26g

63%

Saturated Fat 16.88g

84%

Cholesterol 229.15mg

76%

Sodium 224.49mg

9%

Potassium 801.98mg

23%

Total Carbohydrates 14.28g

5%

Fiber 2.22g

9%

Sugar 8.63g

 

Protein 47.26g

95%

Tips

This classic masala is often the first dish many try when exploring Indian food. We love Grace Parisi's version because it's easy to prepare and its slightly spicy tomato cream sauce is addictive. The chicken needs to marinate overnight, so plan accordingly.