Low Iodine Chicken Tikka Masala
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Learn more →Ingredients
4 servings
For the chicken marinade
- 1½ lb boneless, skinless chicken thighs, cut into 1½-inch pieces
- ¾ cup whole-milk yogurt
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp sweet paprika
- ½ tsp ground turmeric
- ½ tsp kosher salt
For the masala sauce
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tomato paste
- 1½ tsp garam masala
- 1 tsp ground cumin
- 1 tsp sweet paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp kosher salt, plus more to taste
- 1 tsp sugar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- 2
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Spread the marinated chicken in a single layer on a broiler-safe baking sheet. Broil for 10–12 minutes, flipping once halfway through, until the chicken is charred at the edges and registers 165°F (74°C) on an instant-read thermometer. Set aside.
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