Wednesday, September 3, 2008

Chicken Tikka Masala

The hubster and I love Indian Food and we saw this made on the Cooks Illustrated show. It sounds very complex but in reality it is pretty easy, well that is easy for me to say as I had nothing to do with making it! I did eat it however, and it was wonderful!


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


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.

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.
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.

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.

5 comments:

Pam said...

What a great combination of flavors. It looks really tasty!

Raquel said...

Mmmmm, chicken tikka! Sadly, I am the only one in my abode who likes Indian food! Much love, Raquel XO

Anonymous said...

I should send you guys some of the authentic Indian spices we get here...lots of it here, as a matter of fact there is an Indian festival coming soon...they do entertainment, food, & gifts. We went to the Asian one last month and it was amazing. I bought babygirl a Vietnamese silk dressing gown-Emerald green-GORGEOUS!!! Keep up the Great blog! YUMMO!
TJ
XOXOXO

Jan said...

Another winner, Cheryl. I love chicken tikka, and have made it lots of times. As you say, it's easy to make but the list of ingredients looks a bit daunting.

Kevin said...

That chicken tikka masala looks really tasty!

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