Chicken Tikka Masala

Two threads that meet late: marinated char on one side, makhani sauce on the other.

Serves

Active75 min

Total6 hr

VesselsLARGE SKILLET + BOWL + DRY SKILLET + FLOURED BOARD + SHEET PAN + SKILLET

Units

Whole spices ground fresh and hand stretched naan, the full weekend version.

Adapted from The Best Chicken Tikka Masala (the masala) by J. Kenji López-Alt · Serious Eats, Naan (naan) by Pooja Makhijani · King Arthur Baking.

+ whole cumin, coriander, cardamom, cinnamon toasted and ground fresh: deeper, rounder warmth than jarred garam masala
+ fresh masala split between the marinade and the sauce: both threads carry the same warmth
+ hand stretched naan, blistered hot in a second skillet: chewy and charred instead of store bought
+ longer, slower simmer on the sauce: more reduction, richer body

set a large skillet over medium heat, heat the broiler for the chicken

3 1/2 lb chicken thighs

· boneless, skinless, cut into 2 in pieces

1 1/4 cups plain yogurt

· whole milk

2 tbsp ginger

· grated

8 cloves garlic

· minced

2 tbsp kashmiri chili powder

· or paprika + cayenne

marinate chicken

4 hr · or overnight

SHEET PAN · BROILER

char under the broiler

8 min · flip once, shake off excess, discard marinade

2 1/2 tbsp butter

2 tbsp cumin seeds

1 1/2 tbsp coriander seeds

4 pods green cardamom pods

1 stick cinnamon stick

· 2 in piece

toast + grind whole spices

3 min toast, grind fine · half into the marinade

1 can (15 oz) crushed tomatoes

3/4 cup heavy cream

build makhani sauce

15 min · simmer until thick, stir often

add chicken + simmer

10 min · until sauce clings

2 1/4 cups all purpose flour

· plus more for dusting

5 tbsp plain yogurt

· for the dough

1/2 tsp baking powder

1 tsp kosher salt

· for the dough

knead dough

8 min · smooth, tacky

rest dough

1 hr · covered, room temp

shape + roll naan

divide + roll thin, 1/4 in rounds

SKILLET · HIGH HEAT

blister naan

90 sec per side · hot and bubbled

plate + serve

spoon curry alongside hot naan

BOWL

LARGE SKILLET

DRY SKILLET · MEDIUM

LARGE SKILLET

FLOURED BOARD

set a large skillet over medium heat, heat the broiler for the chicken. Ingredients are rows; steps merge columns left to right.
1 1/4 cups plain yogurt, whole milk
3 1/2 lb chicken thighs, boneless, skinless, cut into 2 in pieces	marinate chicken, 4 hr · or overnight	sheet pan · broiler: char under the broiler, 8 min · flip once, shake off excess, discard marinade	add chicken + simmer, 10 min · until sauce clings		plate + serve, spoon curry alongside hot naan
2 tbsp ginger, grated
8 cloves garlic, minced
2 tbsp kashmiri chili powder, or paprika + cayenne
2 1/2 tbsp butter	build makhani sauce, 15 min · simmer until thick, stir often
2 tbsp cumin seeds		toast + grind whole spices, 3 min toast, grind fine · half into the marinade
1 1/2 tbsp coriander seeds
4 pods green cardamom pods
1 stick cinnamon stick, 2 in piece
1 can (15 oz) crushed tomatoes
3/4 cup heavy cream
2 1/4 cups all purpose flour, plus more for dusting	knead dough, 8 min · smooth, tacky	rest dough, 1 hr · covered, room temp	shape + roll naan, divide + roll thin, 1/4 in rounds	skillet · high heat: blister naan, 90 sec per side · hot and bubbled
5 tbsp plain yogurt, for the dough
1/2 tsp baking powder
1 tsp kosher salt, for the dough