Chicken Tikka Masala

By á-4202

Ingredients

• Chicken:
• 1 1/2 lbs BL/SL chicken breasts (3 to 4 breast halves)
• 1/4 cup plain whole-milk Greek-style yogurt
• 2 TBS peanut oil, divided
• 2 tsp fresh lime or lemon juice
• 1 lrg clove garlic, minced
• Sauce:
• 1 TBS ground coriander
• 1 1/2 tsp ground cumin
• 1/2 tsp ground cardamom
• 1/2 tsp ground nutmeg
• 1 1/2 tsp paprika
• 1/2 tsp cayenne
• 1 TBS grated peeled fresh ginger
• 4 TBS (1/2 stick) unsalted butter
• 1 lrg white onion, finely chopped
• 1 1/2 cups canned tomato puree
• 3/4 cup water
• 1/2 cup heavy cream or half & half
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

Details

Servings 4
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

Chicken:
1) Use a fork to prick the chicken breasts all over on both sides. Arrange chicken on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2 to 3/4" thickness.

2) In a small bowl, whisk together the yogurt, 1 TBS peanut oil, lime juice and garlic. Add the pounded chicken and rub the marinade over the meat. Set the chicken aside while you make the sauce.

Sauce:
1) In a small bowl, whisk together the coriander, cumin, cardamon, nutmeg, paprika, cayenne and grated ginger. In a heavy, wide 4 quart pot or saute pan over med-high heat, melt the butter. Add the onion and saute, stirring occasionally, until light brown and caramelized, about 5 mins. (Note that because they are sauteed so quickly over med-high heat, the onions will not caramelize evenly.)

2) Reduce the heat to med then stir in the spice and ginger mixture. Add the tomato puree, water, heavy cream and salt. Bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 mins. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

3) While the sauce is simmering, heat a heavy 12" griddle or skillet over med-high heat until very hot and add 1/2 TBS of peanut oil. Working in two batches, cook the chicke breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 - 8 mins total.

4) Transfer the chicken as cooked to a cutting board. Wipe the pan clean with a paper towel and cook the remaining chicken in the remaining 1/2 TBS of peanut oil as above. When all of the chicken is cooked, cut into 1 1/2" pieces.

5) Add the chicken to the simmering sauce and continue to gently simmer, stirring occasionally, for 5 mins. Remove the pan from the heat, stir in the black pepper and chopped cilantro and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, and refrigerated, covered up to 3 days.

Serve with naan and Basmati Rice.