Wednesday, July 27, 2011
When Evie was little she used to think she needed to try everything I was cooking with. Once when I was cutting up garlic for this dish she asked for a piece and with some reluctance ("you really aren't going to like this Evie...") I let her have a piece. You should have seen her face! I don't think she's tried anything off my cutting board since then.
Chicken Tikka Masala
This recipie takes more time than the former. I find cutting the veggies at lunch or even the night before really helps save time when throwing this together. The recipie does say you can make the sauce up to 4 days ahead and gently reheat before adding the chicken. Also, they say to use whole milk yogurt, I've never been able to find this at our grocery so just use whatever plain yogurt you can find. (Also, the picture does not do this dish justice! It is so yummy!)
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts, trimmed of fat (I'll use 3-4 frozen breasts usually)
1 cup plain whole milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 serrano chilie, ribs and seeds removed, flesh minced (if you want it spicier leave in the ribs and seeds)
1 tablespoon tomato paste
1 tablespoon garam masala (substitute with 2 teas. ground coriander, 1/4 teas. ground cardamom, 1/4 teas. ground cinnamon, and 1/2 teas. ground black pepper)
1 (28 oz) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1. For the Chicken: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adhears. Place chicken on plate, cover with plastic wrap and refridgerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic and ginger; set aside.
2. 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 a 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 to 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 with basmati rice (I often use jasmine or any rice on hand...)
Let me know if anything is confusing and doesn't make sense. Also, let me know if you need me to explain any cooking terms.
~Cooks Illustrated #88