Chicken Tikka Masala

COURTNEY FJELDSTED

CHICKEN TIKKA

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon salt

2 pounds boneless, skinless chicken breasts, fat trimmed

1 cup plain whole milk yogurt

2 tablespoons vegetable oil

2 medium cloves garlic, minced

1 tablespoon grated fresh ginger

MASALA SAUCE

3 tablespoons vegetable oil

1 medium onion, diced fine

2 medium garlic cloves, minced

2 teaspoons grated fresh ginger

1 fresh Serrano chili, minced (or 2 tablespoons pickled Jalapeño)

1 tablespoon tomato paste

1 tablespoon Garam Masala

1 (28-ounce) can crushed tomatoes

2 teaspoons sugar

1/2 teaspoon salt

2/3 cup heavy cream

1/4 cup chopped fresh cilantro

For the chicken:

Combine cumin, coriander, cayenne, and salt in a large Ziploc bag. Shake. Add chicken breast and press spices to adhere to breasts. Seal and place in refrigerator for 30 to 60 minutes. In a large bowl combine yogurt, oil, garlic, and ginger. Set aside.

For the sauce:

Heat oil in large pan over medium heat until shimmering. Add onion and cook until golden, 8 to 10 minutes. Add garlic, ginger, chili, tomato paste, and Garam Masala. Cook 3 minutes. Add crushed tomatoes, sugar and salt. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir in cream and return to simmer. Remove pan from heat.

While the sauce simmers, adjust oven rack to 6 inches from the heating element and heat broiler. Dip chicken into yogurt mixture 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° on instant read thermometer and exterior is lightly charred in spots, 10 to 18 minutes (14 minutes,) flipping chicken halfway through cooking. Let chicken rest 5 minutes, then cut into 1-inch chunks. Remove Masala sauce from heat and stir chicken into warm sauce (do not simmer chicken in sauce.) Stir in cilantro. Serve.