Broiler-Charred Chicken Tikka Masala

By Sprig Originals ✓ · cooked up in Sprig

A weeknight-feasible version of the restaurant classic: yogurt-marinated chicken thighs charred under the broiler to mimic a tandoor, then folded into a glossy one-skillet tomato-cream sauce finished with cream and a last-minute bloom of garam masala. All the smoky depth of a $22 plate, made in a single 12-inch skillet.

Ingredients

• 2 lb boneless skinless chicken thighs, cut into 2-inch pieces
• 3/4 cup whole-milk Greek yogurt
• 1 1/2 tbsp finely grated fresh ginger
• 4 cloves garlic, finely grated
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 1 1/2 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp Kashmiri chile powder (or 1/2 tsp cayenne)
• 2 tsp kosher salt
• 1 tbsp lemon juice
• 1 tbsp neutral oil

• 3 tbsp unsalted butter
• 1 tbsp neutral oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp finely grated fresh ginger
• 1 tbsp tomato paste
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp Kashmiri chile powder
• 1 28-oz can whole peeled tomatoes, crushed by hand
• 1/2 cup water
• 1 1/4 tsp kosher salt
• 1 tsp sugar
• 3/4 cup heavy cream
• 1 1/2 tsp garam masala, for finishing
• 1 tbsp dried fenugreek leaves (kasoori methi), optional

• 1/3 cup chopped fresh cilantro
• Basmati rice and/or naan
• 2 tbsp heavy cream, for drizzling

Instructions

1. In a large bowl, whisk the yogurt, ginger, garlic, cumin, paprika, garam masala, turmeric, Kashmiri chile powder, 2 tsp salt, lemon juice, and 1 tbsp oil until smooth. Add the chicken pieces and turn to coat thickly. Cover and refrigerate at least 1 hour, ideally 4 to 24 hours.
2. Set an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high for 10 minutes. Line a rimmed baking sheet with foil and set a wire rack on top; lightly oil the rack (if you don't have a rack, oil the foil directly).
3. While the oven heats, start the sauce: melt the butter with 1 tbsp oil in a 12-inch skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, 10 to 12 minutes, until deeply golden at the edges.
4. Add the minced garlic and ginger and cook 1 minute until fragrant. Stir in the tomato paste, coriander, cumin, paprika, and 1/2 tsp Kashmiri chile powder and fry 60 to 90 seconds, until the paste darkens and the spices smell toasty.
5. Add the hand-crushed tomatoes with their juice, the water, 1 1/4 tsp salt, and the sugar. Bring to a simmer, then cook uncovered over medium-low, stirring and mashing occasionally, 20 to 25 minutes, until thickened and the fat begins to separate at the edges.
6. Meanwhile, shake excess marinade off the chicken (leave a thin clinging coat) and arrange the pieces on the prepared rack, spaced apart. Broil 7 to 9 minutes, until blistered and blackened in spots on top.
7. Flip each piece with tongs and broil 5 to 7 minutes more, until the second side is charred and the chicken registers 175°F on an instant-read thermometer. Rest on the rack; save any juices on the pan.
8. Optional but recommended for a silky restaurant texture: off the heat, blend the tomato base smooth with an immersion blender (or carefully in a regular blender), then return it to the skillet.
9. Stir the 3/4 cup heavy cream into the sauce and bring to a bare simmer over medium-low. Add the charred chicken plus any collected pan juices and simmer gently 5 to 8 minutes, so the chicken finishes cooking through and the sauce clings.
10. Crush the dried fenugreek leaves between your palms and stir them in with the finishing 1 1/2 tsp garam masala. Simmer 1 minute more, then taste and adjust salt, sugar, or heat. If the sauce is thicker than you like, loosen with a splash of water.
11. Off the heat, drizzle with the remaining 2 tbsp cream, scatter the cilantro, and serve hot with basmati rice and naan.

Chef's tips

Nutrition (per serving, estimated)

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