Chicken Tikka Masala

Serves 4 to 6

Make Ahead: You can make the sauce up to 4 days in advance. Just seal in an airtight container and gently reheat before adding the hot chicken.

Chicken Tikka
1/2 tsp of ground cumin
1/2 tsp of ground coriander
1/4 tsp of cayenne pepper
1 tsp table salt
2 pounds of boneless, skinless chicken breast (trimmed of fat)
1 cup plain whole-milk yogurt (can substitute w/ low fat yogurt)
2 tblsp of vegetable oil
2 medium garlic cloves, minced or pressed through garlic press (about 2 tsp)
1 tblsp grated fresh ginger

Masala Sauce
3 tblsp vegetable oil
1 medium onion diced fine (about 1/4 cup)
2 medium garlic cloves minced or pressed through garlic press (about 2 tsp)
2 tsp grated fresh ginger
1 serrano chile minced, ribs and seeds removed (or left in if you want it spicy and HOT!)
1 tblsp tomato paste
1 tblsp of garam masala*
1 (28 ounce) can crushed tomatoes
2 tsp sugar
table salt
2/3 cup heavy cream
1/4 cup fresh chopped cilantro

Rice
Basmati Rice - follow directions on package.

For the Chicken
Combine cumin, coriander, cayenne and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture sticks to the chicken. Place chicken on plate, cover and refridgerate for 30 - 60 minutes (this part can be skipped if you don't have time).

In a large bowl whisk together yogurt, oil, garlic and ginger; set aside.


For the Sauce
Heat oil in large dutch oven/pan over medium heat until simmering. Add onion and cook, stirring frequently until the onion is light golden (about 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 1/2 tsp of salt; bring to a boil.  Reduce heat to medium-low, cover and simmer for about 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 heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (get a good thick layer) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken for about 5 minutes and then flip for another 5. Chicken should be lightlly charred in spots.

Let chicken sit about 5 minutes, then cut into 1-inch chuncks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust season with salt and serve over basmati rice.

*Garam masala
If you can't find garam masala (indian spice) you make your own.
2 tsp ground coriander
1/4 tsp ground cardamom
3/4 tsp ground cinnamon
1/2 tsp ground black pepper