Chicken Tikka Masala

Once you make this popular take-out dish yourself, your days of dial-and-dine are done. Much like the mix of spices sold as “curry powder,” garam masala blends vary from region to region; however, peppercorns, cloves, nutmeg, and cardamom are the ingredients that most often show up. While garam masala is available in most big grocery stores, try making your own; spices are better when ground at the last minute. Give it a shot—you probably have an old coffee grinder in the basement!

Serves 6

Ingredients

Yogurt marinade

• 1 cup (250 mL) plain yogurt (not low-fat)
• 2 cloves garlic, finely chopped
• 1 tablespoon (15 mL) finely grated fresh ginger
• 1 1/2 teaspoons (7.5 mL) ground cumin
• 1 1/2 teaspoons (7.5 mL) ground coriander
• 1/4 teaspoon (1 mL) ground cardamom
• 1/4 teaspoon (1 mL) ground turmeric
• Pinch of salt

For the chicken

• 2 1/2 pounds (1.2 kg) skinless, boneless chicken breasts
• 4 tablespoons (60 mL) vegetable oil or melted ghee, divided
• 1 large onion, cut into 1/4-inch (6 mm) slices
• 2 cloves garlic, finely chopped
• 1-inch (2.5 cm) piece fresh ginger, peeled and finely chopped
• 2 teaspoons (10 mL) garam masala
• 1 teaspoon (5 mL) red chili powder
• 1 1/2 cups (375 mL) canned diced tomatoes
• 1/2 cup (125 mL) water
• 1 teaspoon (5 mL) granulated sugar
• 1 cup (250 mL) full-fat sour cream
• 1 tablespoon (15 mL) sliced almonds, lightly toasted, for garnish
• Fresh cilantro leaves, for garnish
• Lime wedges, to serve

Directions

1. Prepare the marinade by combining all of the ingredients in a bowl and mixing well.
2. Wash the chicken breasts, and pat dry using paper towels. Using a sharp knife, make 2 to 3 shallow slashes in each chicken breast. Place the meat in a shallow dish (or resealable plastic bag), and pour the yogurt marinade overtop. Make sure that all of the meat is well coated in the marinade. Cover with plastic wrap (or seal the bag), and leave in the fridge to marinate overnight.
3. Preheat your grill to medium-high, then clean and oil the grill grates to prevent sticking.
4. Scrape the marinade off of the chicken, and transfer to a large plate. Season the meat with salt and freshly ground pepper, and drizzle with 2 tablespoons (30 mL) of the oil (or ghee) to prevent sticking.
5. Grill for 3 minutes per side just until you get good char marks. (The chicken will finish cooking in the curry.) Let cool for a few minutes, then cut into 2-inch (5 cm) pieces. Set aside.
6. Heat the remaining 2 tablespoons (30 mL) of oil (or ghee) in a large heavy-bottomed nonreactive skillet over medium heat until shimmering. Add the onions, garlic, and ginger, and partially cover. Cook, stirring occasionally, for 8 to 10 minutes, or until the onions are soft and golden brown.
7. Add the garam masala and chili powder, and continue to cook for another few minutes, stirring often to avoid any burning. Add the tomatoes, water, and sugar, and season with salt and freshly ground pepper. Cover and reduce the heat to medium-low, and simmer for 10 minutes or until slightly thickened. Add the grilled chicken and simmer, stirring occasionally, for 8 to 10 minutes or until the chicken is cooked through.
8. Stir in the sour cream. Serve topped with the almonds, cilantro, and lime wedges.