
Yields:
4
Cook Time:
45 mins
Total Time:
9 hrs 30 mins
This classic masala is often the first dish many try when exploring Indian food. We love Grace Parisi's version because it's easy to prepare and its slightly spicy tomato cream sauce is addictive. The chicken needs to marinate overnight, so plan accordingly.
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Ingredients
Masala Marinade
- 1 cup plain low-fat yogurt
- 2 clove garlic
- 1 Tbsp. finely grated fresh ginger
- 1 1/2 tsp. ground cumin
- 1 1/2 tsp. ground coriander
- 1/4 tsp. ground cardamom
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground turmeric
- salt
- Freshly ground pepper
Chicken
- 2 1/2 lb. skinless, boneless chicken thighs
- salt
- Freshly ground pepper
- 2 Tbsp. vegetable oil
- 1 tsp. vegetable oil
- 1/4 cup blanched whole almonds
- 1 large onion
- 2 clove garlic
- 1 tsp. minced fresh ginger
- 1 1/2 Tbsp. garam masala
- 1 1/2 tsp. pure chile powder
- 1/2 tsp. cayenne pepper
- 1 can peeled tomatoes
- 1 pinch sugar
- 1 cup heavy cream
Directions
- Step 1In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne, and turmeric. Season with salt and pepper.
- Step 2Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat, and refrigerate overnight.
- Step 3Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
- Step 4Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
- Step 5In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic, and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder, and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
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