Chicken Tikka Masala
By Rebecca HaysPublished on January 23, 2012
Time
1½ hours, plus 30 minutes brining
Yield
Serves 4 to 6
Ingredients
Chicken Tikka
½ teaspoon ground cumin ½ teaspoon ground coriander ¼ teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat1 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)1 tablespoon grated fresh gingerMasala Sauce
3 tablespoons vegetable oil 1 medium onion, diced fine (about 1 ¼ cups)2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)2 teaspoons grated fresh ginger 1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)1 tablespoon tomato paste 1 tablespoon garam masala (see note above)1 (28-ounce) can crushed tomatoes 2 teaspoons sugar ½ teaspoon table salt ⅔ cup heavy cream ¼ cup chopped fresh cilantro leavesBefore You Begin
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.
Instructions
- Combine ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, and 1 teaspoon table salt in small bowl. Sprinkle both sides of 2 pounds chicken breasts with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover, and refrigerate for 30 to 60 minutes.
- In large bowl, whisk together 1 cup plain whole-milk yogurt, 2 tablespoons vegetable oil, 2 minced garlic cloves, and 1 tablespoon grated ginger; set aside.
- Heat 3 tablespoons vegetable oil in large Dutch oven over medium heat until shimmering. Add 1 finely chopped onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add 2 minced garlic cloves; 2 teaspoons grated ginger; 1 stemmed, seeded and minced serrano chile; 1 tablespoon tomato paste; and 1 tablespoon garam masala; cook, stirring frequently, until fragrant, about 3 minutes.
- Add 1 can crushed tomatoes, 2 teaspoons sugar, and ½ teaspoon table salt and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in ⅔ cup heavy cream and return to simmer. Remove pan from heat and cover to keep warm.
- While sauce simmers, adjust oven rack 6 inches from broiler 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 ¼ cup chopped cilantro, adjust seasoning with salt, and serve.
for the chicken
for the sauce
Time
1½ hours, plus 30 minutes briningYield
Serves 4 to 6Ingredients
Chicken Tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ 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
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 ¼ cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon table salt
⅔ cup heavy cream
¼ cup chopped fresh cilantro leaves
Test Kitchen Techniques
Ingredients
Chicken Tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ 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
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 ¼ cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon table salt
⅔ cup heavy cream
¼ cup chopped fresh cilantro leaves
Test Kitchen Techniques
Ingredients
Chicken Tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ 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
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger
Masala Sauce
3 tablespoons vegetable oil
1 medium onion, diced fine (about 1 ¼ cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
½ teaspoon table salt
⅔ cup heavy cream
¼ cup chopped fresh cilantro leaves
Test Kitchen Techniques
Why This Recipe Works
For our chicken tikka masala, we rubbed the chicken with a mixture of salt, coriander, cumin, and cayenne, then dipped it in yogurt mixed with oil, garlic, and ginger. To make our recipe easy in all seasons, we chose the broiler rather than the grill and cooked the chicken in large pieces to prevent it from drying out.
Before You Begin
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.
Instructions
- Combine ½ teaspoon ground cumin, ½ teaspoon ground coriander, ¼ teaspoon cayenne pepper, and 1 teaspoon table salt in small bowl. Sprinkle both sides of 2 pounds chicken breasts with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover, and refrigerate for 30 to 60 minutes.
- In large bowl, whisk together 1 cup plain whole-milk yogurt, 2 tablespoons vegetable oil, 2 minced garlic cloves, and 1 tablespoon grated ginger; set aside.
- Heat 3 tablespoons vegetable oil in large Dutch oven over medium heat until shimmering. Add 1 finely chopped onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add 2 minced garlic cloves; 2 teaspoons grated ginger; 1 stemmed, seeded and minced serrano chile; 1 tablespoon tomato paste; and 1 tablespoon garam masala; cook, stirring frequently, until fragrant, about 3 minutes.
- Add 1 can crushed tomatoes, 2 teaspoons sugar, and ½ teaspoon table salt and bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in ⅔ cup heavy cream and return to simmer. Remove pan from heat and cover to keep warm.
- While sauce simmers, adjust oven rack 6 inches from broiler 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 ¼ cup chopped cilantro, adjust seasoning with salt, and serve.
for the chicken
for the sauce
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