My house smells wonderful while preparing this dish. This classic Indian dish uses a lot of ingredients, but once you have them, you can experiment with other recipes too. I cook for people that do not like heat, so I rarely add any red pepper to the whole batch. Keep that in mind when you make this.

Tips:

• To serve, just steam some Basmati rice, maybe Naan and a green vegetable.

• I found that the original recipe lacked salt in the sauce, so I added about 2 teaspoons.

• I didn’t have cardamom pods, but I did have cardamom powder, so I added about 1/2 teaspoon.

• I reduced the amount of cream to one cup, by accident, but it was enough creaminess I think

• Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Chicken Tiki Masala

Originally from Bon Appetit

Serves 6

PREP 10 minutes + 4 hours for marinading

COOK 50 minutes

INGREDIENTS

6 garlic cloves, finely grated

4 tsp. finely grated peeled ginger

4 tsp. ground turmeric

2 tsp. garam masala

2 tsp. ground coriander

2 tsp. ground cumin

1½ cups whole-milk yogurt (not Greek)

1 Tbsp. kosher salt

2 lb. skinless, boneless chicken breasts, halved lengthwise

3 Tbsp. ghee (clarified butter) or vegetable oil

1 small onion, thinly sliced

¼ cup tomato paste

6 cardamom pods, crushed

2 dried chiles de árbol or ½ tsp. crushed red pepper flakes

1- 28-oz. can whole peeled tomatoes, like San Marzano

2 cups heavy cream

¾ cup chopped cilantro, plus sprigs for garnish

INSTRUCTIONS

1. Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

2. Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

3. Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

4. Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

5. Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

6. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.