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Ingredients
- 6 garlic cloves, finely grated
- 4 teaspoons finely grated peeled ginger
- 4 teaspoons ground turmeric
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 cups whole-milk yogurt (not Greek)
- 1 tablespoon kosher salt
- 2 pounds skinless, boneless chicken breasts, halved lengthwise
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 1 small onion, thinly sliced
- 1/4 cup tomato paste
- 6 cardamom pods, crushed
- 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
- 1 28-ounce can whole peeled tomatoes
- 2 cups heavy cream
- 3/4 cup chopped fresh cilantro plus sprigs for garnish
- Steamed basmati rice (for serving)
Details
Servings 6
Adapted from epicurious.com
Preparation
Step 1
Combine garlic, ginger, turmeric, garam
masala, coriander, and cumin in a small bowl.
Whisk yogurt, salt, and half of spice mixture
in a medium bowl; add chicken and turn to
coat. Cover and chill 4-6 hours. Cover and
chill remaining spice mixture.
Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste,
cardamom, and chiles and cook, stirring
often, until tomato paste has darkened
and onion is soft, about 5 minutes. Add
remaining half of spice mixture and cook,
stirring often, until bottom of pot begins
to brown, about 4 minutes.
Add tomatoes with juices, crushing them
with your hands as you add them. Bring to a
boil, reduce heat, and simmer, stirring often
and scraping up browned bits from bottom
of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro.
Simmer, stirring occasionally, until sauce
thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a
rimmed baking sheet with foil and set a wire
rack inside sheet. Arrange chicken on rack
in a single layer. Broil until chicken starts
to blacken in spots (it will not be cooked
through), about 10 minutes.
Cut chicken into bite-size pieces, add
to sauce, and simmer, stirring occasionally,
until chicken is cooked through, 8-10
minutes. Serve with rice and cilantro sprigs.
DO AHEAD: Chicken can be made 2 days
ahead. Cover; chill. Reheat before serving.
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