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Chicken Tikka Masala, from Cook's Illustrated

  • 6 servings
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This is a moderately spicy dish, that sounds "Indian" but really originated in the U.K. Served over rice, this is a wonderful and different dish. 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, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ 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.

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