Chicken Tikka Masala

Published: September 1, 2007

Serves 4 to 6

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. 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. Serve with basmati rice.

INGREDIENTS

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 (see note above)
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 (see note above)
1	tablespoon  tomato paste
1	tablespoon  garam masala (see note above)
1	(28-ounce) can crushed tomatoes
2	teaspoons  sugar
1/2	teaspoon  table salt
2/3	cup  heavy cream
1/4	cup  chopped fresh cilantro leaves

See Illustrations Below: Chicken Tikka Masala

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. 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. 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. 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.


STEP BY STEP: Chicken Tikka Masala

1. RUB: Coat chicken in salt and spice mixture and refrigerate.	2. MAKE SAUCE: Prepare creamy tomato-masala sauce.
3. DIP: Dunk chicken in protective coating of yogurt and oil.	4. BROIL: Broil chicken, then allow to rest.
5. COMBINE: Cut chicken into chunks and add to sauce.

STEP BY STEP: Key Ingredients for Chicken Tikka Masala

All of the ingredients for Chicken Tikka Masala are available at the supermarket. Here are notes on what to buy.
Chicken Breasts: Lean white meat pairs well with the rich tomato-cream sauce. The test kitchen prefers Bell and Evans.	Garam Masala: This combination of warm spices seasons the masala sauce. McCormick won a recent test kitchen tasting.
Plain Yogurt: Whole-milk yogurt forms a protective barrier on the chicken. Brown Cow is our favorite brand.	Crushed Tomatoes: Crushed tomatoes form the base of the masala sauce. Muir Glen was highly rated in a recent tasting