INGREDIENTS
CHICKEN
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (5 to 6 ounces each)
1 cup plain whole milk yogurt
2 tablespoons vegetable oil
1 tablespoon minced or grated fresh ginger
2 medium garlic cloves, minced
MASALA SAUCE
3 tablespoons vegetable oil
1 medium onion
2 medium garlic cloves, minced
2 teaspoons minced fresh ginger
1 serrano chile, minced
1 teaspoon garam masala
(you can buy garam masala but it's just a spice mixture you can look up and mix yourself)
1 teaspoon tomato paste
1 28-ounce can crushed tomatoes
2 teaspoons sugar
2/3 cup heavy cream
1/4 cup minced fresh cilantro leaves
1. For the chicken: Combine the salt, cumin, coriander, and cayenne in a small bowl. Pat the chicken dry with paper towels and sprinkle with the spice mixture, pressing gently so the mixture adheres. Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In a large bowl, whisk together the yogurt, oil, ginger, and garlic; set aside.
2. For the sauce: Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and 1/4 teaspoon salt and cook until softened and light golden, 5 to 7 minutes. Stir in the garlic, ginger, chile, garam masala, and tomato paste and cook until fragrant, about 30 seconds. Add the crushed tomatoes and sugar and bring to boil. Reduce the heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the cream and return to a simmer. Remove the pan from the heat and cover to keep warm. (The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken.)
3. While the sauce simmers, adjust an oven rack to the upper-middle position (about 6 inches from the heating element) and heat the broiler. Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet. Using tongs, dip the chicken into the yogurt mixture (the chicken should be coated with a thick layer of yogurt) and arrange on the wire rack. Discard the excess yogurt mixture. Broil the chicken until the thickest parts register 160 degrees on an instant-read thermometer and the exterior is lightly charred in spots, 10 to 18 minutes, flipping the chicken halfway through cooking.
4. Let the chicken rest 5 minutes, then cut into 1-inch chunks and stir into the warm sauce (do not simmer the chicken in the sauce). Stir in the cilantro, season with salt to taste, and serve.
A Note: We made this again recently and I would recommend to half the chicken or double the sauce. It was too much chicken for my taste.
Serve with rice pilaf. Recipe below.
BASIC RICE PILAF
INGREDIENTS
2 1/2 cups water
1 1/2 teaspoons salt
pinch ground black pepper
3 tablespoons unsalted butter
1 small onion, minced
1 1/2 cups basmati or other long-grain rice, rinsed
1. Bring the water to a boil, covered, in a small saucepan over medium-high heat. Off the heat, stir in the salt and pepper and cover to keep hot. Meanwhile, melt the butter in a large nonstick saucepan. Add the onion and cook until softened, 5 to 7 minutes.
2. Stir the rice into the onions and cook until the edges of the grains begin to turn translucent, about 3 minutes. Stir in the hot seasoned water and return to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, 16 to 18 minutes.
3. Off the heat, remove the lid, place a clean, folded kitchen towel over the saucepan, and replace the lid. Let stand for 10 minutes, then fluff the rice with a fork and serve.
Both of these recipes were taken from America's Test Kitchen's Best International Recipe book.
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