Boya Ren

My favorite Indian dish is Chicken Tikka Masala. It's very strong in its flavor and often helps me destress from my college life. Although I have not cooked it myself yet, I looked up its recipe and I hope I could try to cook it one day!

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

• Steamed basmati rice (for serving)

STEPS

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.

7. Do Ahead: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.