Ingredients: |
Ingredients: Chicken Tikka:
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1 tsp salt
2 lb boneless, skinless chicken breasts
1 C plain yogurt
2 tbsp vegetable oil
2 med garlic cloves, minced or pressed
1 tbsp fresh ginger, grated
Masala Sauce:
3 tbsp vegetable oil
1 med onion, diced fine
2 med garlic cloves, minced or pressed
2 tsp fresh ginger, grated
1 serrano chile, ribs and seeds removed, flesh minced
1 tbsp tomato paste
1 tbsp garam masala
1 (28 oz) can crushed tomatoes
2 tsp sugar
1/2 tsp salt
2/3 C heavy cream
1/3 C chopped fresh cilantro leaves
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Directions: |
Directions:Chicken:
Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture. Press gently so mixture adheres to chicken. Place chicken on plate, cover with plastic wrap, and refrigerate for 30-60 min. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
Sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion, stir frequently until light golden, 8-10 min. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently until fragrant, about 3 min. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 min, stir occasionally. Stir in cream and return to simmer. Remove pan from heat and cover.
While sauce simmers, adjust oven rack to upper-middle position and heat broiler. Dip chicken into yogurt mixture (coat with a thick layer of yogurt) and arrange on wire rack set in rimmed cookie sheet or broiler pan. Discard extra yogurt mixture. Broil chicken until 160º at thickest parts and exterior is lightly charred in spots, 10-18 min. Flip chicken halfway through cooking.
Rest chicken for 5 min, then cut into 1 in. chunks and stir into warm sauce. Optional: stir in cilantro and/or salt. |
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