So remember my first tikka masala trial? It was quite a disappointment, the flavors were all wrong and even though it was good, it wasn’t what my taste buds are used to. Blame it on the chef at Inde Blue, he has turned me into a chicken tikka masala snob. I wasn’t giving up though and knew I could count on the folks of American’s Test Kitchen to find me a solution. I saw this on another blog, but then also received an email with a video on this particular dish. I put it on the menu for a Sunday so I could make some homemade naan alongside of it.
I watched the video and got to work in the kitchen. Two words: spot on. The chicken was incredibly juicy and the sauce was the perfect tomato creaminess with a little touch of heat. I will definitely be making this again in the future. You can also make the sauce ahead of time which of course for busy folks is always a bonus. I think my quest has ended for the perfect recipe at home, although I do have my eye on one other version, we shall see!
Chicken Tikka Masala
What you’ll need:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 lbs boneless, skinless chicken breasts
1 cup plain yogurt
2 tablespoons vegetable oil
2 garlic cloves, minced
1 tablespoon grated fresh ginger
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1 serrano chile, minced (ribs and seeds removed)
1 tablespoon tomato paste
1 tablespoon garam masala
1 28-oz can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro
What you’ll do:
To prepare the chicken: Mix the cumin, coriander, cayenne, and salt together in a small bowl. Sprinkle the mixture evenly over both sides of the chicken. Put the chicken on a plate, cover with plastic and refrigerate for 30-60 minutes. Whisk the yogurt, vegetable oil, garlic and ginger together in a wide bowl. You’ll use this to coat the chicken later before cooking – set aside for now.
To make the sauce: Meanwhile, pour the oil into a large Dutch oven set over medium heat. Once the oil is hot, add the onion and cook, stirring often, until golden, about 8 minutes. Add the garlic, ginger, serrano chile, tomato paste and garam malasa. Cook until fragrant, about 3 minutes, stirring almost constantly. Stir in the crushed tomatoes, sugar and salt then bring the sauce to a boil. Reduce the heat so your sauce is simmering and cover the pan. Let simmer for 15 minutes, stirring a few times. Add the heavy cream, stir to combine and bring the sauce back to a simmer (uncovered). Take the pan off of the heat and cover to keep warm. (You can also make the sauce ahead – just refrigerate it once it cools slightly then rewarm when you want to serve.)
To cook the chicken: Position an oven rack about 6 inches from your broiler and preheat the broiler. Set a wire rack inside of a foil-lined baking sheet. Remove the chicken from the refrigerator and dip each piece in the yogurt mixture. You want a relatively thick layer coating the chicken. Transfer the chicken to the wire rack. Broil the chicken until it is cooked through (to an internal temperature of 160 F), about 10-18 minutes, flipping the chicken over halfway through the cooking time. (The cooking time will depend in large part on the thickness of your chicken pieces.) Let the chicken rest for about 5 minutes, then cut it into 1-inch pieces and add to the warm sauce. Add the cilantro to the sauce as well and season to taste before serving.
Source: Tracey’s Culinary Adventures originally from Cook’s Illustrated