Chicken Tikka Masala

Leftover chicken tikka masala tastes phenomenal the next day because the spices develop more flavor overnight.

§ Prep time: 15 minutes

§ Cook time: 20 minutes

§ Yield: 2 to 4 servings

INGREDIENTS

For the chicken:

§ 1 pound boneless skinless chicken breasts, thighs, or a mix

§ 4 tablespoons plain whole milk yogurt

§ ½ tablespoon grated ginger

§ 3 cloves of garlic, minced

§ 1 teaspoon cumin

§ 1 teaspoon paprika

§ 1 1/4 teaspoons salt

For the curry:

§ 2 tablespoons canola oil, divided

§ 1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced)

§ 2 teaspoons grated ginger

§ 4 cloves garlic, minced

§ 1/2 tablespoon coriander

§ 1 teaspoon paprika

§ 1 teaspoon garam masala

§ 1/2 teaspoon turmeric

§ 1/2 teaspoon freshly ground black pepper

§ 1 14-ounce can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)

§ 4 tablespoons whole plain yogurt (I did not use the yogurt in the sauce and it still came out delicious)

§ 1/4 to 1/2 teaspoon cayenne pepper

§ 1/2 teaspoon salt

§ Cooked rice, to serve

§ Cilantro, to garnish (I did not use)

METHOD

1 Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about ½ to 1 inch wide. Place the chicken thigh pieces to a medium bowl. Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.

2 Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)

3 Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.

4 Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often. Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.

5 Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine.

6 Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.

7 Serve: Serve over cooked basmati rice and garnish with cilantro.