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Chicken Tikka Masala

Chicken Tikka Masala is not an Indian Dish. In fact, it is believed to have been created in the U.K. and is considered one of the most popular restaurant dishes. The dish has chicken that has been coated with yogurt, broiled and then served with a tomato based sauce that is seasoned with exotic spices and some hot peppers. Served over rice, this is a wonderful and different dish.
Course main
Cuisine British, Indian
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Author Debby - www.AFeastfortheEyes.net

Ingredients

CHICKEN:

  • 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

Yogurt Marinade for Chicken:

  • 1 cup plain whole-milk yogurt
  • 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 (I used a jalapeno)
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala recommended: McCormick Schilling brand
  • 1 can crushed tomatoes 28-ounce
  • 2 teaspoons sugar
  • 1/2 teaspoon table salt
  • 2/3 cup heavy cream

Garnish:

  • 1/4 cup chopped fresh cilantro leaves

Instructions

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.

Marinade:

  • In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

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.

Broiling the chicken:

  • While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler.
  • 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°F 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.

Notes

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted.
Recipe source: Cook's Illustrated