Sobre esta receta

Un clásico británico-indio muy querido que se ha convertido en un básico en cocinas caseras en todo el mundo. Trozos tiernos y chamuscados de pollo marinado se cocinan a fuego lento en una salsa exuberante de tomate y crema especiada que es rica, aromática y profundamente satisfactoria. Esta receta bien probada equilibra especias audaces con comodidad cremosa — lo suficientemente accesible para una cena entre semana, lo suficientemente impresionante para invitados.

Instrucciones

1. 1

   In a large mixing bowl, whisk together the milk yogurt, garlic, ginger, garam masala, cumin, turmeric, chili powder, kosher salt, and neutral oil. Add the chicken thighs chunks and toss well to coat every piece. Cover and refrigerate for at least 1 hour, or ideally overnight for the deepest flavor.

2. 2

   When ready to cook, position an oven rack in the top position and set the broiler to ^[high]. Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken thighs pieces in a single layer on the wire rack, shaking off any excess marinade.

3. 3

   Broil the chicken thighs for 10–12 minutes, flipping once halfway through, until the pieces are cooked through and have charred spots on the edges. The char is key — it adds the signature smoky flavor. Set aside.

4. 4

   While the chicken thighs broils, melt the butter with the neutral oil in a large, deep skillet or Dutch oven over ^[medium heat]. Add the diced large yellow onion and cook, stirring occasionally, for 10–12 minutes until softened and lightly golden. Don't rush this step — well-cooked onions form the flavor base of the sauce.

5. 5

   Add the garlic and ginger to the onions and cook for 2 minutes, stirring constantly, until fragrant. Then add the garam masala, cumin, coriander, chili powder, and turmeric. Stir and cook the spices for 1–2 minutes until they smell deeply aromatic and begin to stick to the pan slightly.

6. 6

   Add the tomato paste and stir it into the spiced onions. Cook for 2 minutes, letting it caramelize slightly. Pour in the tomatoes and kosher salt, stir everything together, and bring to a simmer. Cook uncovered for 15 minutes, stirring occasionally, until the sauce has thickened and darkened in color.

7. 7

   Reduce the heat to ^[low] and stir in the heavy cream. Taste the sauce and adjust kosher salt as needed. If the tomatoes are quite acidic, stir in the granulated sugar to balance. Let the sauce simmer gently for 5 minutes.

8. 8

   Add the broiled chicken thighs pieces (along with any resting juices from the pan) into the sauce. Stir gently to coat all the chicken, then simmer together for 5–8 minutes over ^[low heat] so the chicken thighs absorbs the sauce flavors.

9. 9

   Ladle into bowls or a serving dish. Drizzle with a swirl of heavy cream and scatter fresh cilantro over the top. Serve immediately with basmati rice, naan, or both.