Chicken Tikka Masala

Tonight I am attempting to make Chicken Tikka Masala, based on the following recipe (my alterations to the recipe are in brackets)

Serves 4 to 6.   Cooks Illustrated, September 1, 2007.  

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice [I served it over jasmine rice cooked with salt & saffron, then I dotted the rice with butter when it was done].

Ingredients

Chicken Tikka
1/2	teaspoon ground cumin
1/2	teaspoon ground coriander
1/4	teaspoon cayenne pepper (I omitted this)
1	teaspoon table salt
2	pounds boneless, skinless chicken breasts , trimmed of fat
1	cup plain whole-milk yogurt (see note above)
2	tablespoons vegetable oil
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) [I used garlic powder]
1	tablespoon grated fresh ginger [I used powdered ginger]
Masala Sauce
3	tablespoons vegetable oil [I used 2 tablespoons oil, but probably could have reduced this to one TBS]
1	medium onion , diced fine (about 1 1/4 cups) [I used onion powder]
2	medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons) [I used garlic powder]
2	teaspoons grated fresh ginger [I used powdered ginger]
1	fresh serrano chile , ribs and seeds removed, flesh minced (see note above) [I omitted the chile, as we are not fans of spicy food]
1	tablespoon tomato paste
1	tablespoon garam masala (see note above) [I used the powdered spice mix mentioned above rather than premixed garam masala]
1	(28-ounce) can crushed tomatoes
2	teaspoons sugar
1/2	teaspoon table salt
2/3	cup heavy cream
1/4	cup chopped fresh cilantro leaves [I omitted these]

Instructions

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.  [Since I didn't use whole onion & garlic, I just sauteed the spices & tomato paste in 2 TBS oil.] 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 180 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.  [Oops, I just set off the smoke detector!!]  [Update: this is even better when the chicken is cooked on an outdoor grill!]

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.

Will give feedback on flavor after dinner!

[EDIT:  Oh lordy, that is TASTY!!]

Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
1 teaspoon garlic powder
1 teaspoon powdered ginger

Masala Sauce
1 tablespoon vegetable oil
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon powdered ginger
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 tablespoon tomato paste
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1 tablespoon parsley flakes

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 spices and tomato paste; 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 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 parsley, adjust seasoning with salt, and serve.

KEEWERD