India - Chicken Tikka Masala

By Addylicious

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted.

For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala.

The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Ingredients

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 teaspoon table salt
• 2 pounds boneless, skinless chicken breasts , trimmed of fat
• 1 cup plain whole-milk yogurt (see note above)
• 2 tablespoons vegetable oil
• 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
• 1 tablespoon grated fresh ginger
• Masala Sauce
• 3 tablespoons vegetable oil
• 1 medium onion , diced fine (about 1 1/4 cups)
• 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
• 2 teaspoons grated fresh ginger
• 1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
• 1 tablespoon tomato paste
• 1 tablespoon garam masala (see note above)
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons sugar
• 1/2 teaspoon table salt
• 2/3 cup heavy cream
• 1/4 cup chopped fresh cilantro leaves

Details

Servings 4

Preparation

Step 1

1. FOR THE SAUCE:
• Heat oil in large Dutch oven over medium heat until shimmering.
• Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes.
• Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes.
• Add crushed tomatoes, sugar, and salt; bring to boil.
• Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally.
• Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

2. FOR THE CHICKEN:
• Combine cumin, coriander, cayenne, and salt in small bowl.
• Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres.
• Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes.
• In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
• Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler.
• Foil line rimmed baking sheet with Wire Rack or broiler pan
• Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture.
• Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
• Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.