How to Make Chicken Tikka Masala
The Mission: DIY Chicken Tikka Masala
In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Remove the chicken from the marinade; scrape off as much of the marinade as possible.
Broil the chicken, turning once or twice, until just cooked through and browned in spots. Transfer to a cutting board and cut it into 2-inch pieces.
In a small skillet, cook the almonds in the oil over moderate heat, stirring constantly, until golden.
In a large enameled cast-iron casserole, cook the onion, garlic and ginger over moderate heat, stirring occasionally, until tender and golden. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute.
Add the tomatoes with their juices and the sugar and season with salt and pepper. Cook until the sauce is slightly thickened.
Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened.