Name: Chicken Tikka Masala
Yield: 6 servings
Ingredients: 6 garlic cloves, finely grated; 4 tsp. finely grated peeled ginger; 4 tsp. ground turmeric; 2 tsp. garam masala; 2 tsp. ground coriander; 2 tsp. ground cumin; 1½ cups whole-milk yogurt (not Greek); 1 Tbsp. kosher salt; 2 lb. skinless, boneless chicken breasts, halved lengthwise; 3 Tbsp. ghee (clarified butter) or vegetable oil; 1 small onion, thinly sliced; ¼ cup tomato paste; 6 cardamom pods, crushed; 2 dried chiles de árbol or ½ tsp. crushed red pepper flakes; 1 28-oz. can whole peeled tomatoes, like San Marzano; 2 cups heavy cream; ¾ cup chopped cilantro, plus sprigs for garnish; Steamed basmati rice (for serving)

Photo by Alex Lau, food styling by Judy Mancini

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. This is part of BA's Best, a collection of our essential recipes.

Recipe notes