Chicken Tikka Masala
from Cook's Illustrated Sept./Oct. 2007, pg. 15
Serves 4 to 6
For the Chicken Tikka:
1/2 t. ground cumin
1/2 t. ground coriander
1/4 t. cayenne
1 t. table salt
2 pounds boneless, skinless chicken breasts, trimmed of fat
1 cup plain whole-milk yogurt
2 medium cloves of garlic, minced or pressed through a garlic press (about 2 t.)
1 T. fresh ginger, grated
For the Masala Sauce:
3 T. vegetable oil
1 medium onion, diced fine ( about 1 1/4 cups)
2 medium garlic cloves, minced or pressed through garlic press (about 2 t.)
2 t. fresh ginger, grated
1 serrano chile, ribs and seeds removed, flesh minced
1 T. tomato paste
1 T. garam masala
1 28-ounce can crushed tomatoes
2 t. sugar
1/2 t. table salt
2/3 cup heavy cream ( I used light)
1/4 cup chopped fresh cilantro leaves (or basil, if you dislike cilantro)
Quickly --- Add crushed tomatoes, sugar, and salt; ----scrape all of the brown bits on the bottom of the pan into the tomato liquid --- and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionallly.
While sauce simmers, adjusts oven rack to upper-middle position (about 6 inches from heating element) and heat broiler.
Let chicken rest for 5 minutes, then cut into 1-chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Tonight, we served it over rice (basmati or kasmati) and creamed spinach (frozen) which Tom made to go along with it. fyi -- it keeps well in the fridge, just gently reheat it. And it can be frozen too.