2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano or jalpeno chile , ribs and seeds removed, flesh minced
1 tablespoon tomato paste
Instructions
FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt 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 yogurt, oil, garlic, and ginger; set aside.
FOR THE SAUCE: Heat oil in large Dutch oven over medium heat
until shimmering. Add onion and cook, stirring frequently, until
light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato
paste, and garam masala; cook, stirring frequently, until
fragrant, about 3 minutes. Add crushed tomatoes, sugar, and
salt; 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.
While sauce simmers, adjust oven rack to upper-middle position
(about 6 inches from top 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 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 cilantro,
adjust seasoning with salt, and serve.
Originally Submitted
12/3/2008
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