Sweet & Savory Kitchens

Margaux says…

Cook’s Illustrated does it again, as usual.  Well, did it in 2007 in the Sept/Oct issue, at least.  I love Indian food, and chicken tikka masala is my favorite.  But when you have two small children, going out for Indian food isn’t an option because fiery hot food isn’t gonna fly.  And my husband and I just don’t get out to dinner alone much anymore.  So the fabulous Indian restaurants that are available to us up on Devon Ave. are just gonna have to wait a few more years.  Luckily we got to frequent them enough in our pre-kid years to hold us over.  Plus, we have this weeknight version of chicken tikka masala to hold us over, too…it is really really good.

You really can make this on a weeknight.  I did, with one kid “helping” and the other snacking happily in her high chair, our usual dinner making time routine.  The sauce can even be made ahead of time, to make it even easier…but really, I say why bother because it’s easy enough to just make it that night.  The sauce is super flavorful, the chicken super tender, and served over basmati rice you have a fantastic meal!

Chicken Tikka Masala

adapted by Cook’s Illustrated

Chicken Tikka

1/2 tsp Ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1 tsp table salt
2 lbs boneless, skinless chicken breasts, trimmed of fat
1 cup plain whole-milk yogurt (it really tastes best with this, but you can use lowfat if you must!)
2 tbsp vegetable oil
2 medium garlic cloves, pressed through garlic press
1 tbsp grated fresh ginger

Masala Sauce

3 tbsp vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 garlic cloves, minced or pressed through garlic press
2 tsp grated fresh ginger
1 serrano chile, ribs and seeds removed and minced (unless you want more heat…then leave them in and mince)
1 tbsp tomato paste
1 tbsp garam masala
1 28 oz can crushed tomatoes
2 tsp sugar
1/2 tsp table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro

1. For the chicken: Combine cumin, coriander, cayenne and salt in a 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 a large bowl, whisk together yogurt, oil, garlic and ginger, set aside.
2. For the sauce: Heat oil in a large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8-10 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.
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, 10-18 minutes, flipping chicken halfway through cooking.
4. 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.