Recipe by Eliza S
This recipe was in a recent issue of Cook's Illustrated. My husband and I both LOVED it. A few notes as well as some changes I made: They suggest using whole milk yogurt, I could only find lowfat and it still tasted fine. I did not have the serrano chile it calls for, but I did put in a bit extra cayenne and it was still delicious. If you do not have the garam masala they suggest you substitute the following: 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper. (I had the garam masala on hand so I'm not sure if the substitute is good or not.)
Top Review by Bonnie G #2
Great recipe CB, my DH was requesting a tikka masala recipe that reminds him of a favorite Indian restaurant we frequented when living in Saudi Arabia. This was it! While it looked pretty involved to put together it was easy with clear directions. Served this over steamed white rice and it was great. Will be making this many times in the future I'm sure.<br/><br/>As an update: We continue to use this recipe and it's never let us down - great flavors and always enjoyed
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 1.23 ml cayenne pepper
- 4.92 ml table salt
- 907.18 g boneless skinless chicken breasts, trimmed of fat
- 236.59 ml plain yogurt
- 29.58 ml vegetable oil
- 2 medium garlic cloves (minced or pressed through a garlic press,about 2 teaspoons)
- 14.79 ml fresh ginger (grated)
- 44.37 ml vegetable oil
- 1 medium onion, diced fine (about 1 1/4 cups)
- 2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)
- 9.85 ml fresh ginger (grated)
- 1 serrano chili (fresh, ribs and seeds removed, flesh minced)
- 14.79 ml tomato paste
- 14.79 ml garam masala
- 793.78 g can crushed tomatoes
- 9.85 ml sugar
- 2.46 ml table salt
- 158.51 ml heavy cream
- 59.14 ml fresh cilantro leaves (chopped)
Directions See How It's Made
- FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt 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 yogurt, oil, garlic, and ginger; set aside.
- FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 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.
- 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 minutes, flipping chicken halfway through cooking.
- 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.
- Serve with rice.