Rye Free Chicken Tikka Masala

Total time1 hr 30 min

Prep time25 min

Cook time35 min

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Ingredients

4 servings

For the chicken marinade

1½ lb boneless, skinless chicken thighs, cut into 1½-inch pieces
¾ cup whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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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 oil 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
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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