Dec 11, 2007

Chicken Tikka Masala

I'm back from a two month trip to Japan. I'm so glad to be back home to my kitchen. I was living in a hotel for the last two months and did not have access to any kitchen. This chicken tikka masala I made before I left to Japan. I wanted to post it before I left, but didn't get a chance to. It was my friend's birthday that night, and we had Indian night. I made chicken tikka masala, palak paneer (absolutely my favorite Indian dish), and naan. The picture does not do this dish justice, this was so good!!! Here's the recipe

Chicken Tikka Masala
Cook's illustrated

Chicken Tikka:
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 tsp salt
2 lbs chicken breasts
1 cup plain yogurt
2 tbsp vegetable oil
2 medium garlic cloves, minced
1 tbsp grated fresh ginger

masala sauce
3 tbsp vegetable oil
1 medium onion, dice fined
2 medium garlic cloves, minced
2 tsp grated fresh ginger
1 serrano chile
1 tbsp tomato paste
1 tbsp garam masala
1 can crushed tomatoes
2 tsp sugar
1/2 tsp table salt
2/3 cup heavy cream
1/4 cup fresh cilantro leaves

  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.



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