Chicken Tikka Masala
Ingredients
- Salt
- Garam Masala
- Cayenne Pepper
- Boneless Skinless Chicken, trimmed and pounded to even thickness
- Greek Yogurt
- Vegetable Oil
- Garlic, minced
- Ginger, grated
- (14.5 ounce) can Whole, Peeled Tomatoes
- Onion, chopped fine
- Serrano Chile, stemmed, seeded, and minced
- Tomato Paste
- Sugar
- Cilantro, chopped
Steps
- Combine salt, garam masala, and cayenne in a bowl. Pat chicken dry with paper towels and sprinkle thoroughly with spice mixture. Place chicken on plate, cover, and refrigerate for 30 minutes to 1 hour. Whisk yogurt, oil, garlic, and ginger together in bowl, cover, and refrigerate until needed.
- Process tomatoes and their juice in a food processor until smooth, about 15 seconds. Heat oil in a large saucepan over medium heat until shimmering. Add onion and cook until softened and lightly browned, 5-7 minutes. Stir in serrano, tomato paste, garam masala, garlic, and ginger and cook until fragrant, about 30 seconds. Stir in processed tomatoes, sugar, and salt and bring to simmer. Reduce heat to low, cover, and simmer, stirring occasionally, until flavors meld, about 15 minutes. Off heat, stir in yogurt, cover to keep warm.
- Meanwhile, adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in an aluminum foil lined rimmed baking sheet. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of mixture) and arrange on prepared wire rack. Discard excess mixture. Broil chicken until lightly charred in spots and chicken registers 160 degrees, 10-18 minutes, flipping chicken halfway through cooking.
- Transfer chicken to cutting board, let rest for 5 minutes, then cut into 1 inch pieces. Stir chicken pieces into warm sauce (do not simmer chicken in sauce). Stir in cilantro, season with salt to taste, and serve.
Notes!
"The Complete Cooking For Two Cookbook" America's Test Kitchen