Anticiplate

Our new favorite ethnic cuisine is becoming Indian. We have a great Indian place by our house, and they are now building another one down the street. All the dishes are tasty, but I picked a “classic” dish for my first experiment. This dish is actually is not a traditional Indian dish, but has become the most popular Indian dish in the world. I got my recipe from the October edition of Cooks Illustrated.

 

 

 

Serves 2 (recipe can easily be doubled)

Inactive prep time: 30 minutes (marinating)

Prep time: 10 minutes

Cook time: 40 minutes

Chicken Tikka 

1/4 tsp. ground cumin

1/4 tsp. ground coriander

1/4 tsp. ground cayenne

1/2 tsp. kosher salt

1 lb. chicken breasts (about two)

1/2 c. plain whole milk yogurt (recommended Brown Cow)

1 tbsp. vegetable oil

1 clove garlic, finely minced

1/2 tbsp. fresh ginger, grated

 

Masala

1 1/2 tbsp. vegetable oil

1 small onion, diced (or 1/2 of a medium sized)

1 garlic clove, finely minced

1 tsp. fresh ginger, grated

1 serrano chile, de-seeded and minced (leave this out for less spiciness)

1/2 tbsp. tomato paste

1/2 tbsp. garam masala (found in the spice aisle)

1 14 oz. can crushed tomatoes (recommended Muir Glenn)

1 tsp. sugar

1/4 tsp. kosher salt

1/3 c. heavy cream

2 tbsp. cilantro, finely chopped

Basmati Rice, for serving

 

 

For the Chicken:

Preheat Broiler and adjust rack to 6 inches above the heating unit. 

 

Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle over chicken breasts on both sides. Let marinate on a plate, covered, in the refrigerator for 30 minutes while you are preparing the other elements of the dish. In another bowl, mix together the yogurt, garlic, oil, and ginger. Set aside. 

 

For the Sauce: (You could also start the Basmati Rice now)

Meanwhile, in a large pot (or Dutch oven), heat oil on medium heat until shimmering. Add the onion and stir frequently until cooked for 8 minutes, or until golden. Add the garlic, ginger, chile, tomato paste, and garam masala. Cook for 3 minutes or until fragrant. Add the tomatoes, sugar, and salt and bring to a boil. Reduce heat to medium low and cover. Simmer for 15 minutes, stirring occasionally. Stir in cream and return to a light simmer. Remover pan from heat and cover to keep warm. 

 

For the Chicken: 

Using tongs, dip chicken in the yogurt mixture. Cover chicken generously. Put in on a foil lined baking sheet. Broil chicken for 8 minutes on each side or until the thickest part register 160 with an instant read thermometer. 

 

Remove chicken and let sit for 5 minutes. Cut the chicken into 1 inch pieces and stir into the warm sauce. Do not simmer the chicken in the sauce. Stir in cilantro and adjust seasonings to taste. 

 

Serve with Basmati rice and naan bread.