Chicken Tikka Masala

Browned chicken thighs simmered in a blended tomato-curry sauce finished with yogurt, served over rice pilaf.

Ingredients

• 6 boneless skinless chicken thighs

Salt and pepper

• 2 tbsp vegetable oil
• 4 tbsp butter
• 2 garlic cloves, minced
• 2 onions, chopped
• 1 red bell pepper, chopped
• 3 tbsp Madras curry blend
• 2 tbsp garam masala
• 2 tbsp paprika
• 4 dried Kashmiri chiles
• 1 (25-oz) jar tomato puree
• 1/2 cup water
• 1 cup thick Greek yogurt
• Dried curry leaves and cilantro, for garnish
• Rice pilaf, for serving

Directions

1. Season the chicken with salt and pepper. Heat the oil and butter in a large pan over medium-high heat.
2. Brown the thighs about 4 minutes per side, then transfer to a plate.
3. Add the garlic, onions, bell pepper, curry blend, garam masala, paprika, Kashmiri chiles, tomato puree and water to the pan and simmer 10 to 12 minutes until the chiles soften.

Blend the pan contents until smooth.

1. Return the chicken to the pan, pour the sauce over, and simmer covered for 1 hour. Stir in the yogurt at the end.
2. Serve over lemon rice pilaf, garnished with cilantro and curry leaves.

Notes

Andrew Zimmern’s chicken tikka masala, built on a blended tomato-and-spice sauce.