March 2nd

My First Indian Recipe

I've always been intimidated by cooking Indian food, so I've never done it.  Well, this was super easy to make and didn't require any hard-to-get ingredients.

Chicken Tikka Masala
recipe from: The Complete America's Test Kitchen TV Show Cookbook 2001-2013

I am no expert on chicken tikka masala, but I think this turned out good!  I served it over basmati rice, which in my opinion is a good choice.

Ingredients

Chicken

• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1 tsp table salt
• 1/4 tsp cayenne pepper
• 1 tbsp grated fresh ginger
• 2 tbsp vegetable oil
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
• 1 cup plain whole-milk yogurt 
• 2 lbs boneless, skinless chicken breasts, trimmed of fat

Masala Sauce

• 3 tbsp vegetable oil
• 2 tsp grated fresh ginger
• 1 medium onion, diced fine (about 1 1/4 cups)
• 2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
• 1 fresh serrano chile, ribs and seeds removed, flesh minced [you can keep the seeds for added heat which is what I did or use a jalapeno if you don't have a serrano chile]
• 1 (28-oz) can crushed tomatoes
• 1 tbsp garam masala
• 1 tbsp tomato paste
• 1/2 tsp table salt
• 2 tsp sugar
• 2/3 cup heavy cream 
• 1/4 cup chopped fresh cilantro leaves 

Instructions

1. FOR THE CHICKEN: Combine salt, cayenne, coriander, cumin and in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together ginger, garlic, oil, and yogurt; set aside. 2. FOR THE MASALA SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 mins. Add ginger, garlic, tomato paste, chile, and garam masala; cook, stirring frequently, until fragrant, about 3 mins. Add salt, sugar, and crushed tomatoes; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 mins, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating 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 mins, flipping chicken halfway through cooking.
4. Let chicken rest 5 mins, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Grades:

Megan - A (Tasted good.  I'd make it again!)

Doug - A-

Noelle - C- (I thought she'd like it, but she wouldn't eat much of it.  Oh well...you can't always get straight A's...oh wait, I never do.)