This chicken tikka masala was a request from M. I have had some great Indian food at Indian restaurants, but every time I have attempted the cuisine at home the result has never had the same complexity of flavours. This dish was good, creamy with a bit of a bite from the turmeric and cilantro, but it wasn't as spicy as I hoped it would be and, really, I feel like if I am going to go through the trouble of making Indian food, I want it spicy.
I followed this recipe from Bon Appetit. The recipe involves marinating the chicken in a yogurt marinade, then cooking the sauce, then broiling the chicken till partially cooked and adding it back into the sauce to finish cooking. I got lazy and left the chicken marinating overnight (we went out for sushi instead) which seemed to turn out fine. I love recipes that allow you to make elements of the dish ahead of time. It somehow feels like less work if I can fit a bit of cooking into breaks in my work day (as I work mostly from home) rather than setting aside a big chunk of time to cook everything at once. Still, the recipe took two hours to put together after the chicken had marinated.
I don't think I will be putting this one on rotation, but I am looking forward to finding ways to use up the (many) leftover cardamom pods we purchased for this recipe. (I'm thinking some sort of dessert or baked good like this chocolate and cardamom panna cotta or these pistachio and cardamom cookies).