- 1 tablespoon ground turmeric
- 4 teaspoons garam masala
- 6 cloves garlic
- 1 2″ piece ginger, peeled
- 1 jalapeño, stemmed
- 1 28-oz. can whole peeled tomatoes, undrained
- 2 lbs. boneless skinless chicken breasts
- 1⁄4 cup Greek yogurt
- Kosher salt, to taste
- 6 tablespoons unsalted butter
- 1 teaspoon coriander seeds
- 1⁄2 teaspoon cumin seeds
- 1 tablespoon paprika
- 2 small yellow onions, finely chopped
- 1 cup heavy cream
- Cilantro leaves, for garnish
- Cooked basmati rice, for serving
In a food processor, puree turmeric, 2 teaspoons garam masala, garlic, ginger, jalapenos, and 1/2 cup water. Remove paste to a small bowl.
Without rinsing food processor, puree tomatoes, and press through a sieve.
Slice chicken breasts in half lengthwise. In a bowl, combine 2 tablespoons of the paste, chicken, yogurt, and salt.
Marinate for 30 minutes.
Move oven rack to top position of oven, and preheat broiler on high.
Transfer chicken to a foil-lined cookie sheet and broil until cooked and blackened in spots, about 8-10 minutes.
Flip chicken and cook another 8-10 minutes.
Let cool and chop into 1-inch chunks.
Heat butter in a large saucepan over medium 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 1/2 cup water; boil. Reduce heat; simmer until thickened, 6–8 minutes.
Stir in remaining masala and chicken; season with salt. Garnish with cilantro and serve with rice.
Approximate Nutritional Values: http://www.food.com/recipe/chicken-tikka-masala-25587