A comforting classic with global roots, this Chicken Tikka Masala is rich, spiced, and deeply satisfying. Adapted from a New York Times recipe, this version cuts back on the cream and omits the ground almonds, allowing the spices and tomato to come through with a bit more clarity and edge, while still delivering a velvety, well-balanced sauce.

Ingredients

Masala Marinade

1/3 cup plain low-fat yogurt

2 garlic cloves, minced

1 tablespoon finely grated fresh ginger

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/4 teaspoon ground cardamom

1/4 teaspoon cayenne pepper

1/4 teaspoon ground turmeric

Kosher salt

Freshly ground black pepper

Chicken

2 1/2 pounds skinless, boneless chicken thighs, fat trimmed

Salt & freshly ground black pepper

1 Tablespoon vegetable oil

1 large onion, finely chopped

2 garlic cloves, minced

1 teaspoon minced fresh ginger

1 1/2 tablespoons garam masala

1 1/2 teaspoons chile powder

1/4 teaspoon cayenne pepper

6 cups whole peeled tomatoes (if using canned: one large and one small for 42.5 ounces), finely chopped, juices reserved

1 pinch of sugar

1/4 cup heavy cream (or half and half)

Directions

1) Make the marinade: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne, and turmeric. Season with salt and pepper.

2) Make the chicken: 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 for several hours or overnight.

3) Preheat the broiler (or an air fryer) and position a rack about 8 inches from the heat. Remove the chicken from the marinade and season it with salt and pepper. Spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until browned in spots, about 10 minutes. If using an air fryer, no need to turn over. Transfer to a cutting board and cut it into 2-inch pieces.

4) In a large enameled cast-iron casserole, heat the oil until shimmering. Add the onion and cook over low heat, stirring frequently, for about 8 minutes. Add garlic and ginger, and cook for another 1 to 2 minutes. Add the garam masala, chile powder, and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar; season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the cream and chicken and simmer gently until thickened, about 10 minutes longer.

5) Serve with naan bread (Trader Joe’s sells a delicious, garlicky one in the frozen section) or basmati rice and a side veggie, such as peas.