Chicken Tikka Masala

Chicken

• 1/2 tsp ground coriander

• 1/2 tsp ground cumin

• 1 tsp table salt

• 1/4 tsp cayenne pepper

• 1 tbsp grated fresh ginger

• 2 tbsp vegetable oil

• 2 medium garlic cloves, minced

• 1 cup plain greek yogurt

• 2 lbs boneless, skinless chicken breasts, trimmed of fat

Masala Sauce

• 3 tbsp vegetable oil

• 2 tsp grated fresh ginger

• 1 medium onion, diced fine

• 2 medium garlic cloves, minced

• 1 fresh serrano chile, ribs and seeds removed, flesh minced- optional if you don’t want it too spicy

• 1 (28-oz) can crushed tomatoes

• 1 tbsp garam masala

• 1 tbsp tomato paste

• 1/2 tsp sea salt

• 2 tsp sugar

• 1/2 cup heavy cream

• 1/4 cup chopped fresh cilantro leaves

Instructions

1. FOR THE CHICKEN: Combine salt, cayenne, coriander, cumin and 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 ginger, garlic, oil, and yogurt; set aside.

2. FOR THE MASALA SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 mins. Add ginger, garlic, tomato paste, chile, and garam masala; cook, stirring frequently, until fragrant, about 3 mins. Add salt, sugar, and crushed tomatoes; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 mins, 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 mins, flipping chicken halfway through cooking.

4. Let chicken rest 5 mins, 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.

Serves 4 to 6.

Based on recipe by ATK cookbook

Crack open a cold lager - I like Cobra 🇮🇳 beer or an off-dry Riesling or fruity Rosé if you prefer vino.