I love Indian food but the idea of making it at home always seems daunting to me. This week, I decided to try to replicate Grace Parisi’s Chicken Tikka Masala as featured in Food & Wine. The results were incredible and the aroma that permeated my home was straight out of an Indian restaurant.

For those of you who prefer not to eat chicken, replace it with cubed paneer, a fresh cheese from India.

Marinade Ingredients:

• 1 cup plain yogurt
• 2 garlic cloves, minced
• 1 Tbsp. finely grated fresh ginger
• 1 ½ tsp. ground cumin
• 1 ½ tsp. ground coriander
• ¼ tsp. ground cardamom
• ¼ tsp. cayenne pepper
• ¼ tsp. ground turmeric
• ½ tsp. each salt and pepper

Roasted Almonds

Chicken Ingredients:

• 2 ½ pounds skinless, boneless chicken thighs, fat trimmed
• Salt and freshly ground pepper
• 2 Tbsp. plus 1 tsp. vegetable oil
• ¼ cup slivered almonds
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp. minced fresh ginger
• 1 ½ Tbsp. Garam Masala
• 1 ½ tsp. pure chile powder
• ½ tsp. cayenne pepper
• One 28-ounce can peeled tomatoes, finely chopped, juices reserved
• ½ cup water
• ½ tsp. granulated sugar
• 1 cup heavy cream
• Easy Basmati Rice recipe
• ¼ cup chopped cilantro

Onions with Spices

Marinade Directions:

1. In a gallon-size zip top bag, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne, turmeric, salt and pepper.
2. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, seal the bag and rub the marinade into the chicken. Refrigerate overnight.

Chicken Simmering

Chicken Directions:

1. Preheat the broiler and position a rack about 8 inches from the heat.
2. Remove the chicken from the marinade, scraping off some of the marinade. Season the chicken with salt and pepper.
3. Line a baking sheet with foil and spread the pieces of chicken on it. Broil the chicken, turning once or twice, until almost cooked through and browned in spots, about 15 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
4. Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over medium heat, stirring often, until golden, about 3-5 minutes. Transfer the almonds to a paper towel-lined plate and let cool completely. In a small food processor, pulse the almonds until finely ground. Set aside.
5. In a large cast-iron casserole or skillet, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over medium heat, stirring occasionally, until tender and golden, about 8 minutes.
6. Add the Garam Masala, chile powder and cayenne and cook, stirring, for 1 minute.
7. Add the tomatoes with their juices, the water and the sugar. Cover partially and cook over medium heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
8. Add the cream, ground almonds and the chicken and cook over low heat, stirring occasionally, until thickened, about 20 minutes.
9. Serve with Basmati rice and chopped cilantro.

Makes 4 servings.

{Inspired by Food & Wine Chicken Tikka Masala)