Classic Chicken Tikka Masala with Basmati Rice and Garlic Naan

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Chicken Tikka Masala

1. In a large bowl, combine ½ cup whole-milk yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon kosher salt, and the marinade spices. 3 min
2. Measure ½ teaspoon cumin, ½ teaspoon coriander, 1 teaspoon garam masala, ½ teaspoon smoked paprika, ¼ teaspoon turmeric, and ¼ teaspoon cayenne into the yogurt mixture and stir to combine. 2 min
3. Add the 2 pounds of chicken thigh pieces to the marinade, toss to coat thoroughly, and let sit at room temperature while you prepare the sauce (at least 10 minutes). 10 min
4. Finely dice the yellow onion, mince the 5 garlic cloves, and finely grate 1 tablespoon fresh ginger. 6 min
5. Timing-sensitive step. Heat 2 tablespoons neutral oil in a large heavy skillet or Dutch oven over high heat until shimmering, then cook the marinated chicken pieces in a single layer for 4–5 minutes, turning once, until charred in spots and just cooked through; transfer to a plate. 8 min
6. Timing-sensitive step. Reduce heat to medium, add 2 tablespoons butter to the same pan, and sauté the diced onion for 6 minutes until softened and golden. 6 min
7. Timing-sensitive step. Add the minced garlic and grated ginger and cook 1 minute until fragrant, then stir in 2 tablespoons tomato paste and cook a further 2 minutes until the paste darkens slightly. 3 min
8. Timing-sensitive step. Stir in 1 teaspoon cumin, ½ teaspoon coriander, 1 teaspoon garam masala, ½ teaspoon smoked paprika, ¼ teaspoon turmeric, and ¼ teaspoon cayenne and cook 30 seconds until fragrant.
9. Pour in the 14 oz crushed San Marzano tomatoes, stir well, and simmer over medium-low heat for 10 minutes until the sauce thickens and the oil begins to separate at the edges. 10 min
10. Stir in ½ cup heavy cream, return the cooked chicken and any resting juices to the pan, and simmer gently for 5 minutes until the chicken is warmed through and the sauce coats it richly. 5 min
11. Taste and adjust salt with the remaining ¼ teaspoon kosher salt if needed, then ladle into bowls and top with ¼ cup roughly chopped fresh cilantro. 2 min

Steamed Basmati Ricebase

1. Rinse 1½ cups basmati rice in a fine-mesh strainer under cold water, swishing until the water runs clear, about 30 seconds. 2 min
2. Combine the rinsed rice, 2¼ cups water, ½ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over high heat. 4 min
3. Once boiling, stir once, reduce heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid. 15 min
4. Remove from heat and let the rice steam, still covered, for 5 minutes, then fluff with a fork and serve. 5 min

Garlic Naanside

1. Melt 2 tablespoons unsalted butter and stir in 2 minced garlic cloves and 2 tablespoons finely chopped fresh cilantro to make the garlic butter. 3 min
2. Timing-sensitive step. Heat a large dry skillet or grill pan over medium-high heat and warm each of the 4 naan breads for 1–2 minutes per side until lightly toasted and pliable. 6 min
3. Immediately brush each warm naan with the garlic-cilantro butter and sprinkle with ¼ teaspoon flaky sea salt; serve at once. 2 min