Marinara meets curry in this shortcut version of Indian tikka masala. And since the jarred sauce is already cooked (and packed with flavor) you don't have to simmer the dish for long.
Recipe courtesy of Food Network Kitchen
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Total:
4 hr 35 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Whisk together the yogurt with half of the curry powder, ginger and garlic in a large bowl. Coat the chicken in the curried yogurt mixture, cover and refrigerate for at least 4 hours and up to overnight.

Preheat the broiler to high. Line a rimmed baking sheet with foil. Arrange the chicken on the prepared baking sheet and broil until blackened in spots and about three-quarters of the way cooked through, about 10 minutes.

Meanwhile, melt the butter in a large pot over medium-high heat. Add the onion and remaining curry powder, ginger and garlic. Cook, stirring, until the onion turns translucent, soft and fragrant, about 5 minutes. Add the broiled chicken, any collected juices from the baking sheet and the marinara and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in the half-and-half and season to taste with salt.

Sprinkle with cilantro and serve with basmati rice or naan.

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