Recipe Type: Entree
Author: Lori Tolbert (based on Cook’s Illustrated)
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 6
One of my favorite meals ever! Great served with garlic naan bread and basmati rice.
- CHICKEN TIKKA:
- 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
- 2 tablespoons vegetable oil
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
- 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
- 1/4 fresh jalapeno chile , ribs and seeds removed, flesh minced (more or less depending on how spicy you like things)
- 1 tablespoon tomato paste
- 1 tablespoon garam masala seasoning (got mine from Asian market, but I’ve read that McCormick also makes a decent one)
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons brown sugar
- 1/2 teaspoon table salt
- 2/3 cup heavy cream (I substitute fat free half-and-half and some plain yogurt)
- 1/4 cup chopped fresh cilantro leaves
- 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. In large bowl, whisk together yogurt, oil, and garlic. Pour half into a pan that’s large enough to hold your chicken in a single layer. Place chicken on to of yogurt and spread remaining sauce on top. Cover and refrigerate for several hours or over night.
- 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. If serving immediately, bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. OR, put in a crock pot and let simmer for a few hours. Just before serving, stir in cream (or half-and-half / yogurt) and heat through. Do not boil. Remove pan from heat and cover to keep warm.
- While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, 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.
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