Dinner · 35 min · indian

Chicken Tikka Masala

✓ USDA-verified nutrition data

Ingredients

• 6 oz Chicken thighs
• 1/4 cup Greek yogurt
• 3/4 cup Tomato puree
• 2 tbsp Cream
• 1 tbsp Garam masala
• 1.5 cups Cauliflower rice

Steps

1. Cut the chicken thighs into bite-size pieces and toss them in a bowl with the Greek yogurt, half the garam masala, and a pinch of salt. Marinate 10 minutes at room temperature — the yogurt tenderizes the chicken and helps the spices cling.
2. Heat your oven's broiler to high and spread the chicken in a single layer on a foil-lined sheet pan, shaking off the excess marinade. Set the pan 4 to 6 inches from the broiler element.
3. Broil 6 to 8 minutes, flipping once, until the edges are charred in spots. Charred edges are the goal here — they give you the flavor of a clay oven at home.
4. Meanwhile, simmer the tomato puree with the remaining garam masala in a large saucepan over medium heat for 5 minutes, stirring, until it darkens slightly and thickens. This cooks out the raw tomato edge.
5. Add the broiled chicken to the sauce and simmer 12 minutes, until the chicken is cooked through and the sauce coats it thickly. Stir in the cream off the heat so it stays smooth and silky.
6. Warm the cauliflower rice in a covered pan for 4 to 5 minutes and spoon the tikka masala over it. Taste the sauce and add salt until it tastes rich and balanced.

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