Chicken Tikka Masala

Yogurt and spice–marinated chicken thighs are blackened and simmered in a vibrant tomato and cream curry.

Chicken Tikka Masala

Prep Time: 1 day, 15 mins

Cook Time: 50 mins Yield: 8 cups

Serving Size: 2 cups

Ingredients

4 garlic cloves, minced 2 TB. fresh ginger root, grated 1⁄3 cup plain whole-milk yogurt 3 TB. Curry Spice Mixture 1 lb. (450g) skinless, boneless chicken thighs, cut into large pieces 5 TB. unsalted butter

2 TB. minced shallot

2 TB. tomato paste 2 serrano peppers, seeded and minced 1 cup canned diced tomatoes, with juice 2 cups heavy cream 1 cup chicken broth 1 tsp. sea salt 3 cups cauliflower florets 1⁄2 cup fresh cilantro, chopped

Nutrition per Serving

Fat 75% Protein 17% Net Carb 8% Ratio 1.3:1

Calories 768 Fat 64g Protein 33g Total Carbohydrate 20g Dietary Fiber 5g Net Carbohydrate 15g

To make Curry Spice Mixture, combine 4 tsp. garam masala, 2 tsp. turmeric, 1 tsp. ground coriander, 1 tsp. ground cumin, and 1 tsp. ground cardamom.

1Combine 2 garlic cloves, 1 tablespoon ginger root, yogurt, and 11⁄2 tablespoons Curry Spice Mixture in a resealable plastic bag. Add chicken, seal the bag, and gently massage contents to mix. Refrigerate for 12 to 24 hours.

2Heat a Dutch oven over medium heat. Add unsalted butter and stir until melted.

3Add remaining 2 garlic cloves, shallot, remaining 1 tablespoon ginger root, tomato paste, and serrano peppers. Cook, stirring frequently, for 3 to 5 minutes, or until shallot softens. Add remaining 11⁄2 tablespoons Curry Spice Mixture and cook for 1 minute, or until fragrant.

4Add tomatoes, scraping up any browned bits from the bottom. Add heavy cream, chicken broth, and sea salt and bring to a simmer. Cover and simmer for 15 minutes.

5Meanwhile, arrange the oven rack to the highest position. Preheat the broiler on high.

6Scrape yogurt mixture off chicken pieces and discard mixture. Arrange chicken on a wire rack over a rimmed baking sheet. Broil for 8 to 12 minutes, or until lightly blackened on top.

7Add chicken and cauliflower florets to sauce. Cover and simmer for 10 to 15 minutes, or until chicken is cooked and cauliflower is tender. Sprinkle with fresh cilantro to serve.