Broiler-Charred Chicken Tikka Masala
Yogurt-marinated chicken charred hard under the broiler, then simmered in a spiced tomato-cream sauce until it's absorbed as much as it's given.
- Serves
- 4
- Prep
- 20 min (plus 2 hr marinate)
- Cook
- 30 min
- Written
Method
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Whisk the yogurt, lemon juice, half the garlic, half the ginger, 2 tsp of the garam masala, 2 tsp of the cumin, the smoked paprika, cayenne, and salt in a large bowl. Add the chicken and turn to coat, then cover and refrigerate at least 2 hours or overnight.
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Spread the marinated chicken in a single layer on a foil-lined sheet pan. Broil on high, turning once, until charred at the edges and cooked through, 10 to 12 minutes total.
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Melt the butter in a large pot over medium heat. Add the onion and cook, stirring occasionally, until soft and golden, about 6 minutes.
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Stir in the remaining garlic and ginger, the remaining garam masala and cumin, and the coriander; cook until fragrant, about 1 minute.
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Add the crushed tomatoes and simmer, stirring occasionally, until thickened and deep red, about 12 minutes.
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Stir in the cream and the broiled chicken along with any juices; simmer until the sauce clings to the chicken, about 5 minutes.
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Season with salt to taste and scatter with cilantro before serving.
Notes
The broiler is doing the job a tandoor would — get the chicken close to the element and let the edges actually blacken in spots before the sauce goes anywhere near it. That char is most of the flavor; a gentle bake gets you tomato soup with chicken in it.
Serve over rice, but the sauce is the reason to keep naan in the house. Leftovers reheat better than they started — give it a day in the fridge before you decide it needs more salt.