Zapappy

Name: Charred Chicken Tikka Masala
Prep time: 30 min
Cook time: 45 min
Total time: 555 min
Yield: 6
Cuisine: British
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces; 3/4 cup plain whole-milk yogurt; 2 tablespoons lemon juice; 5 garlic cloves, finely grated; 1 tablespoon finely grated ginger; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons paprika; 2 1/4 teaspoons kosher salt, divided: 1 1/2 teaspoons (4.5 g) for the marinade and 3/4 teaspoon (2.3 g) for the sauce; 3 tablespoons unsalted butter; 1 large yellow onion, finely chopped; 4 garlic cloves, finely grated; 1 tablespoon finely grated ginger; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 can crushed tomatoes (28 ounces); 3/4 cup heavy cream; 1 1/2 teaspoons garam masala; 1 tablespoon lemon juice; 1/2 cup cilantro leaves

Cooking

Ingredients

Chicken Tikka

2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
3/4 cup plain whole-milk yogurt
2 tablespoons lemon juice
5 garlic cloves, finely grated
1 tablespoon finely grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
2 1/4 teaspoons kosher salt, divided: 1 1/2 teaspoons (4.5 g) for the marinade and 3/4 teaspoon (2.3 g) for the sauce

Tomato Masala

3 tablespoons unsalted butter
1 large yellow onion, finely chopped
4 garlic cloves, finely grated
1 tablespoon finely grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 can crushed tomatoes (28 ounces)
3/4 cup heavy cream
1 1/2 teaspoons garam masala
1 tablespoon lemon juice
1/2 cup cilantro leaves

Directions

Marinate the Tikka

Whisk the yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, and 1 1/2 teaspoons (4.5 g) of the salt in a bowl, then coat the chicken. Cover and refrigerate for at least 4 hours or up to 12 hours.
Set a wire rack over a foil-lined broiler pan. Arrange the chicken with space between pieces and let stand at room temperature for 15 minutes while the broiler heats.

Build the Masala

Melt the butter in a large skillet over medium. Cook the onion with 1/2 teaspoon (1.5 g) of the remaining salt for 12 minutes until very soft and pale gold. Add the garlic, ginger, cumin, coriander, and turmeric for 90 seconds.
Stir in the crushed tomatoes and simmer uncovered for 15 minutes. Let the sauce cool for 3 to 5 minutes. Blend in small batches in a heat-safe blender with a vented lid, following the manufacturer’s hot-liquid instructions, until smooth; return to low heat, and stir in the cream and garam masala.

Char and Finish

Broil the chicken 5 inches (13 cm) from the element for 6 minutes, turn, and broil 4 to 6 minutes more until charred at the edges and about 160°F (71°C) in the thickest piece.
Fold the hot tikka and any browned pan juices into the sauce. Simmer gently only until the thickest chicken piece reaches 165°F (74°C), 1 to 3 minutes, then stir in the lemon juice and half the cilantro. Taste and add the final 1/4 teaspoon (0.8 g) salt as needed; garnish with the remaining cilantro.

Allergen and Product Check

Allergen note: the base recipe contains milk. The dairy-free cashew-cream option introduces cashew (tree nut); for a nut-free dairy-free version, use an unsweetened oat culinary cream labeled for the relevant allergies and reduce only if needed to match the stated consistency.