Chicken Tikka Masala

Ingredients

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp cayenne pepper

• 1  salt

• 2 lbs boneless, skinless chicken breast.

• 1 cup plain whole-milk yogurt

• 2 Tbsp veg oil

• 4 garlic cloves, minced

• 2 Tbsp grated fresh ginger

MASALA SAUCE

• 3 Tbsp veg oil

• 1 onion, diced

• 3 cloves garlic, minced

• 2 tsp grated fresh ginger

• 3 Serrano chiles, seeded and diced

• 2 Tbsp tomato paste

• 2 tsp each cumin seed, must seed, fennel seed

Instructions

1. CHICKEN: Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres.  Place chicken on plate cover with plastic and refrigerate for 30-60 min

2. In a Large bowl, whisk together yogurt, oil, garlic and ginger.  Set aside.

3. SAUCE:  heat oil in a large Dutch oven over medium heat.  Add onion and cook stirring frequently, until light golden, 8-10 min. 

4. Add cumin, mustard and fennel seeds.  

5. Add garlic, ginger, chili, tomato paste, and garam masala.  

6. Cook, stirring frequently, until fragrant; 3-4 minutes.

7. Add crushed tomatoes, sugar and salt, bring to boil.

8. Reduce heat to medium-low, cover and simmer for 15 minutes, stirring occasionally.

9. Stir in cream and yogurt return to simmer.

10. Remove pan from heat, cover to keep warm

11. While the sauce simmers, adjust the oven rack to upper-middle position (about 6 inches from heating element) heat broiler.

12. Dip chicken in yogurt mixture and arrange on a wire rack sent in foil lined rimmed baking sheet.

13. Discard unused yogurt mixture.

14. Broil chicken until thickest part registers 160˚ F and exterior is lightly charred in spots; 8-10 minutes. Flipping halfway through cooking

15. Let chicken rest for 5 minutes, then cut into 1-inch chunks and stir into warm sauce.

16. Stir in cilantro, adjust salt, Serve.

17. Serve with Basmati rice.