Monday, January 7, 2013

Chicken Tikka Masala


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

INSTRUCTIONS

  1. 1. 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.
  2. 2. 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.
  3. 3. 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 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
  4. 4. 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.

    Serve over Basmati rice.

    Serving Directions from Freezer:  Thaw and gently warm in either sauce pan or oven.  Serve over rice.