Chicken Tikka Masala

This creamy Indian dish gets extra flavor from its marinade.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Chicken Tikka Masala

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    Ingredients

    8 skinless and boneless chicken thighs 1 tsp ground turmeric
    2 garlic cloves 1 tsp ground cumin
    1in (2.5 cm) piece fresh ginger, peeled and sliced 1 1/4 cups heavy cream
    2 tbsp fresh lime juice 1 tbsp tomato paste
    2 tbsp chopped cilantro, plus more to garnish 1 tbsp fresh lemon juice
    2 tbsp vegetable oil salt and freshly ground black pepper
    1 red onion, chopped 1 fresh hot red chile, seeded

    directions

    Prep: 2 hours (120 mins) Total: More than 60 min
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    • 1

      Place the chicken thighs in a single layer in a shallow dish. Puree the garlic, ginger, lime juice, chile, cilantro and 1 tbsp of the oil in a food processor. Spread over the chicken. Cover and refrigerate for at least 2 and up to 8 hours.

    • 2

      Heat the remaining oil over medium-high heat. Add the onion and cook about 4 minutes, until beginning to brown. Stir in the turmeric and cumin and cook for 30 seconds. Remove from the heat.

    • 3

      Preheat the broiler. Line the broiler rack with oiled aluminum foil. Remove the chicken from the marinade, reserving the marinade. Place on the rack and broil, turning occasionally, about 5 minutes, until the chicken is singed and almost cooked through.

    • 4

      Meanwhile, add the reserved marinade to the onion mixture. Stir in the cream, tomato paste, and lemon juice. Bring to a boil over high heat, stirring often. Add the chicken to the sauce and reduce the heat to medium. Simmer for 5 minutes, until the chicken is cooked through. Season with salt and pepper. Sprinkle with cilantro and serve hot.

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