Directions: |
Directions:Marinate the meat:
Use a fork to prick the meat all over on both sides. Arrange on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat until the breasts are an even 1/2- to 3/4-inch thickness.
In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded meat, and rub the marinade over the meat. Set aside while you make the sauce.
Make the sauce:
In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, (or garam masala spice) and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes.
Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes.
DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.
While sauce is simmering, cook meat:
Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook meat, turning them a few times and lowering the heat if the meat chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total for chicken less time for Venison.
Transfer the meat as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
When all the meat is cooked, cut it into 1 1/2-inch pieces. Add the meat to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt.
DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days. |
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