Chicken Tikka Masala (Cook's Illustrated)
Chicken Sauce
1 tsp salt 3 tbs veg. oil
1/2 tsp cumin 1 onion, chopped fine
1/2 tsp coriander 2 garlic cloves, minced
1/2 tsp cayenne pepper 2 tsp grated fresh ginger
2 lbs boneless chicken 1 serrano chile, minced
1 c. plain whole-milk yogurt 1 tbs tomato paste
2 tbs vegetable oil 1 tbs garam masala
1 tbs grated fresh ginger 1 28 oz can crushed tomatoes
2 garlic cloves, minced 2 tsp sugar
3/4 c. heavy cream
1/4 c. chopped cilantro
1. To prepare the chicken: Combine salt, cumin, coriander, and cayenne in a small bowl. Sprinkle both sides of the chicken with the spice mixture, pressing gently so mixture adheres. Place chicken on a plate, cover with plastic wrap and refrigerate for 30 to 60 minutes. Meanwhile, whisk yogurt, oil, ginger and garlic together in a large bowl and set aside.
2. To prepare the sauce: Heat oil in a large dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8-10 minutes. Add garlic, ginger, serrano, tomato paste, and garam masala and cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar and 1/2 tsp of salt and 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.
3. To cook the chicken: While sauce simmers, position oven rack 6 inches from heating element and heat broiler. Using tongs, dip chicken into the yogurt mixture (thick layer of yogurt) and arrange on wire rack set in aluminum foil-lined rimmed baking sheet or broiler pan. Broil chicken until thickest part registers 160 degrees and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. 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, season with salt to taste and serve.
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