Chicken Tikka Masala

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Pre-Notes

Serve this dish with homemade Naan! 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.

Ingredients

Chicken Tikka

1. 1/2 t ground cumin
2. 1/2 t ground coriander
3. 1/2 t cayenne pepper
4. 1 t salt
5. 2 lbs boneless, skinless chicken breasts, trimmed of fat
6. 1 c plain whole-milk yogurt
7. 2 T vegetable oil
8. 2 medium garlic cloves, minced (about 2 teaspoons)
9. 1 T fresh ginger, grated

Masala Sauce

10. 6 T vegetable oil
11. 2 medium onion, diced fine (about 2 1/2 cups)
12. 4 medium garlic cloves, minced (about 2 teaspoons)
13. 4 t fresh ginger, grated
14. 2 fresh serrano chile, ribs and seeds removed, flesh minced
15. 2 T tomato paste
16. 2 T garam masala
17. 2 (28 oz) can crushed tomatoes
18. 4 t sugar
19. 1 t salt
20. 1 1/3 c heavy cream
21. 1/2 c cilantro, chopped

Rice

22. basmati rice, prepared to package directions

Instructions

Chicken Tikka

1. Combine cumin, coriander, cayenne, and salt in small bowl.
2. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres.
3. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes.
4. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

Masala Sauce

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

Cooking Chicken - broiler

1. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler.
2. 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.
3. Discard excess yogurt mixture.
4. 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.

Cooking Chicken - grill

1. While sauce simmers, preheat grill.
2. 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.
3. Discard excess yogurt mixture.
4. Grill 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.

Serving

1. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce).
2. Stir in cilantro, adjust seasoning with salt, and serve over basmati rice.

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