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Prep Time: 60 Minutes Cook Time: 270 Minutes |
Ready In: 330 Minutes Servings: 6 |
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The yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. 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) |
Directions:
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.
2. 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.
3. 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.
4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
5. 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.
6. 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.
7. DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
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