Chicken Tikka Masala
Charred yogurt-marinated chicken in a silky spiced tomato cream.
- boneless chicken thighs1½ lb
- plain yogurt½ cup
- garam masala2 tsp
- crushed tomatoes14 oz
- heavy cream½ cup
- 1
Marinate the chicken in yogurt with half the garam masala.
- 2
Sear the chicken in a ripping-hot skillet until charred at the edges, then set aside (cook to 165F).
165F - 3
Bloom the rest of the spices, add the crushed tomatoes, and simmer until deepened.
- 4
Stir in the cream and the chicken; simmer to coat.
Deep, saucy, forgiving — the flavors marry in the fridge. This is prep's best friend. Reheat gently with a splash of water or stock to loosen it.
Home: Warm gently in a pan with a splash of water or stock to loosen — it's a braise, it's even better today.
On the go: Microwave covered with a splash of water or stock, ~2 min, stir halfway. Forgiving — it's better on day two.
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