From: Martha Stewart
No cream here! This healthy take on the Indian takeout classic—Chicken Tikka Masala—relies on yogurt for its rich texture. Broiling the chicken thighs before braising gives the meat a hint of smokiness.
No cream here! This healthy take on the Indian takeout classic—Chicken Tikka Masala—relies on yogurt for its rich texture. Broiling the chicken thighs before braising gives the meat a hint of smokiness.
prep:25 mins
total:1 hr 30 mins
Servings:4
Ingredients
- 1/4 cup coarsely chopped fresh ginger (from a 3-inch piece)
- 1 cup coarsely chopped onion
- 3 tablespoons coarsely chopped garlic (from 5 to 6 cloves)
- 1/2 cup plain yogurt (not Greek), plus more for serving
- 1 1/2 pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground pepper
- 1 tablespoon tandoori spice mix, such as Frontier
- 3 tablespoons safflower oil
- 1 cup pureed canned tomatoes (from a 14 1/2-ounce can)
- Warmed naan or flour tortillas, cucumber spears, and fresh herbs, such as cilantro and mint, for serving
Directions
Step 1
In a food processor, puree ginger, onion, and garlic to a paste. Add 1/4 cup of the mixture to yogurt in a large bowl, reserving the remainder. Season chicken with salt, pepper, and 1 teaspoon tandoori spice. Add to yogurt mixture; toss to combine. Let stand 30 minutes; meanwhile, preheat broiler.
Step 2
Transfer chicken to a broiler pan and broil until browning in spots, 5 to 6 minutes. Flip and brown on the second side, 5 to 6 minutes more. Remove from broiler. (It won't be cooked through.)
Step 3
Heat a large straight-sided skillet over medium-high. Swirl in oil. Add reserved onion paste; cook until fragrant, about 2 minutes. Add remaining 2 teaspoons tandoori spice; cook 30 seconds. Stir in tomatoes, 1/2 cup water, and chicken. Bring to a boil, then reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Use 2 forks to shred chicken into bite-size pieces. Season with salt and pepper; serve with naan, cucumbers, herbs, and more yogurt.
