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  • Stephanie Maus

    Chicken Tikka Masala Recipe 1 tbsp. ground turmeric 4 tsp. garam masala 1 tsp. red food coloring (optional) 6 cloves garlic, crushed 1  2 1⁄2" piece ginger, peeled and chopped,    plus julienned strips for garnish 1 jalapeño, stemmed and chopped 1  28-oz. can whole peeled tomatoes, undrained 2 lbs. boneless skinless chicken breasts,    cut into 1 1⁄2" cubes 1⁄4 cup Greek yogurt, such as Fage Kosher salt, to taste 6 tbsp. unsalted butter 1 tsp. coriander seeds 1⁄2 tsp. cumin seeds 1 tbsp. paprika 2 small yellow onions, finely chopped 1 cup heavy cream Cilantro leaves, for garnish Cooked basmati rice, for serving 1. In a blender, purée turmeric, 2 tsp. garam masala, coloring, garlic, ginger, jalapeños, and 1⁄2 cup water. Put paste into a bowl. In the same blender, purée tomatoes and strain through a sieve. In a bowl, mix 2 tbsp. paste, chicken, yogurt, and salt; marinate for 30 minutes. Place oven rack 4" from heating element; heat to broil. Transfer chicken to a foil-lined sheet tray; broil until cooked, 5–6 minutes; set aside. 2. Heat butter in 6-qt. saucepan over medium-high heat. Add coriander and cumin; toast 4–6 minutes. Add paprika and onions; cook until soft, 6–8 minutes. Add remaining paste; brown for 5–6 minutes. Add tomatoes; cook for 2 minutes. Stir in cream and 1 cup water; boil. Reduce heat; simmer until thickened, 6–8 minutes. Stir in remaining masala and chicken; season with salt. Serve with garnishes and rice.

  • Courtney Munson

    chicken tikka masala - this looks amazing! definitely need to try it sometime #recipe #chicken #chickentikkamasala

  • Susan Haymon

    Chicken Tikka Masala Recipe | SAVEUR Reviews say reduce the tomatoes by 15% and cook the onions linger before adding the paprika in the last 6-8 minutes. This recipe fit rave reviews and posters say it is the best Indian chicken recipe on Saveur.

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