Chicken Tikka Masala

CHICKEN TIKKA MASALA, by Cooks Illustrated
Masala Sauce – CAN MAKE AHEAD UP TO 4 DAYS
Ingredients:
3 T vegetable oil
1 med. Onion, diced (1 ¼ c)
2 garlic cloves, minced (2 t)
2 t. fresh ginger
1 serrano chile, ribs and seeds removed (for less spicy), flesh minced
1 T tomato paste
1 T garam masala
(buy at store or make – 2 t coriander, ¼ t ground cardamom, ¼ t cinnamon, ½ t black pepper)
1 can crushed tomatoes (28 oz)
2 t sugar
½ t salt
2/3 c. heavy cream
¼ c cilantro

Heat oil. Cook onion until golden, 8-10 min. Add ingred. Garlic – garam masala. Cook 3 min. Add tomatoes, sugar and salt. Bring to boil. Reduce heat to a simmer and cook 15 min. Stir in cream and return to simmer. Put cilantro in at end when ready to serve.

Chicken Tikka – DO FIRST
½ t cumin
½ t coriander
¼ t cayenne
1 t salt
2 lbs. boneless chicken breast
1 c plain whole-milk yogurt
2 T oil
2 garlic cloves, minced
1 T fresh ginger

Combine spices in bowl and sprinkle on chicken, pressing gently to adhere. Cover with plastic wrap and refrigerate 30-60 min. Whisk rest of ingredients. While sauce above simmers, adjust oven rack to about 6 inches from top and heat broiler. Dip chicken into yogurt mixture. Make it thick dip. Arrange on baking sheet that has foil on it. Broil 10-18 min. and flip half-way through. Temperature will read 160 degrees. Let chicken rest 5 min then cut into 1 inch chunks. Do NOT simmer in sauce.

Serve with basmati rice.