Chicken Tikka Masala

Tender pieces of spice-rubbed chicken are coated in a garlicky yogurt mixture, broiled until lightly charred, and then folded into a rich tomato cream sauce flavored with garam masala, ginger and serrano chile. Fresh cilantro adds a bright finish to this deeply flavored Indian-inspired dish.

Chicken Tikka Masala

Servings: 4 to 6

Prep Time: About 25 minutes, plus 30–60 minutes refrigeration
Cook Time: About 35 minutes

Ingredients:

Chicken Tikka:

• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 1 teaspoon table salt
• 2 pounds boneless, skinless chicken breasts, trimmed of fat
• 1 cup plain whole-milk yogurt
• 2 tablespoons vegetable oil
• 2 medium garlic cloves, minced or pressed through a garlic press
• 1 tablespoon grated fresh ginger

Masala Sauce:

• 3 tablespoons vegetable oil
• 1 medium onion, finely diced, about 1¼ cups
• 2 medium garlic cloves, minced or pressed through a garlic press
• 2 teaspoons grated fresh ginger
• 1 fresh serrano chile, ribs and seeds removed, finely minced
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons sugar
• ½ teaspoon table salt
• ⅔ cup heavy cream
• ¼ cup chopped fresh cilantro leaves

Instructions:

1. Combine the cumin, coriander, cayenne and salt in a small bowl. Sprinkle the spice mixture over both sides of the chicken, pressing gently so it adheres.
2. Place the chicken on a plate, cover with plastic wrap and refrigerate for 30 to 60 minutes.
3. In a large bowl, whisk together the yogurt, 2 tablespoons vegetable oil, garlic and ginger. Set aside.
4. To make the sauce, heat 3 tablespoons vegetable oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring frequently, until light golden, 8 to 10 minutes.
5. Add the garlic, ginger, serrano chile, tomato paste and garam masala. Cook, stirring frequently, until fragrant, about 3 minutes.
6. Add the crushed tomatoes, sugar and salt and bring to a boil. Reduce the heat to medium-low, cover and simmer for 15 minutes, stirring occasionally.
7. Stir in the heavy cream and return the sauce to a simmer. Remove from the heat and cover to keep warm.
8. While the sauce simmers, adjust an oven rack to the upper-middle position, about 6 inches from the broiler element, and heat the broiler.
9. Using tongs, dip each piece of chicken into the yogurt mixture, coating it with a thick layer. Arrange the chicken on a wire rack set over a foil-lined rimmed baking sheet or broiler pan. Discard any remaining yogurt mixture.
10. Broil the chicken for 10 to 18 minutes, turning halfway through, until lightly charred in spots and the thickest part reaches 160°F.
11. Let the chicken rest for 5 minutes, then cut it into 1-inch pieces.
12. Stir the chicken into the warm masala sauce. Do not simmer the chicken in the sauce.
13. Stir in the cilantro, taste and adjust the seasoning with salt as needed. Serve hot.

Tip: Broiling the yogurt-coated chicken separately before adding it to the sauce creates the lightly charred exterior that gives chicken tikka masala much of its characteristic flavor.

Source: Cook’s Illustrated, September 2007