Chunks of chicken are marinated, broiled and served in a creamy, Indian-spiced tomato sauce absolutely bursting with flavor...you'll be licking your plate!
In a medium bowl, combine the yogurt, ginger, garlic, salt, pepper, coriander, cumin, and cayenne and stir to combine. Add chicken chunks and stir well so that all chicken pieces are thoroughly coated in the marinade. Cover with plastic wrap and marinate in the fridge for 30-60 minutes.
In a small pot, cook basmati rice according to package instructions.
In a large Dutch oven, heat oil & butter over medium heat until the butter is melted and foamy. Add onion and cook, stirring often, until light golden, about 8 minutes.
Add garlic, ginger, jalapeño, garam masala, coriander, cumin, paprika and cayenne and cook, stirring often, about 2 minutes.
Add tomato puree, water, salt, and sugar and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
While sauce simmers, adjust oven rack to upper position (about 4-5 inches from heating element) and preheat broiler. Line a baking sheet with aluminum foil, spray with cooking spray, and spread chicken pieces out evenly on the sheet in a single layer. Broil until charred on top and cooked through (so that a meat thermometer reaches at least 165°F), about 6-8 minutes, rotating the pan halfway through the cooking time. Set aside when finished.
Remove sauce from the heat. Use an immersion blender to thoroughly blend the sauce until very smooth.
(If you used a nonstick pot/pan instead of a dutch oven, be careful not to scratch your pan during blending. If you don't have an immersion blender, you can ladle/pour the sauce into a regular blender, just be sure to remove the circular insert from the top of the blender and cover it with a towel before blending, otherwise you'll have a masala-decorated kitchen on your hands.)
Add cream and stir until thoroughly combined. Taste and adjust salt if desired.
Using the foil as a hammock, add the chicken pieces and any juices that have collected into the sauce. Stir to combine, and serve over cooked basmati rice with a sprinkle of cilantro on top.
I like to use only half of the ribs and seeds from the jalapeño, that plus the cayenne in the sauce gives this dish a noticeable spicy kick. If you want it to be less spicy, remove all the seeds and ribs from the jalapeño and/or eliminate the cayenne from the sauce.
Let the chicken pieces cook under the broiler until you see noticeable charred bits - they add great flavor!
Chicken Tikka Masala https://yummynoises.com/chicken-tikka-masala/