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Chicken Tikka Masala

Name: Chicken Tikka Masala
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 1/2 teaspoon, ground cumin; 1/2 teaspoon, ground coriander; 1/4 teaspoon, cayenne pepper; 1 teaspoon, table salt; 2 pounds, boneless, skinless chicken breasts, trimmed of fat; 1 cup, plain whole-milk yogurt (see note above); 2 tablespoons, vegetable oil; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 tablespoon, grated fresh ginger; 3 tablespoons, vegetable oil; 1 , medium onion, diced fine (about 1 1/4 cups); 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 2 teaspoons, grated fresh ginger; 1 , fresh serrano chile, ribs and seeds removed, flesh minced (see note above); 1 tablespoon, tomato paste; 1 tablespoon, garam masala (see note above); 1 , (28-ounce) can crushed tomatoes; 2 teaspoons, sugar; 1/2 teaspoon, table salt; 2/3 cup, heavy cream; 1/4 cup, chopped fresh cilantro leaves

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Appears in Cook's Illustrated September/October 2007, America's Test Kitchen TV

Chicken tikka masala is the single most popular Indian restaurant dish in the world. Our recipe makes it easy for home kitchens.

SERVES4 to 6

TIME1½ hours, plus 30 minutes brining

has video

WHY THIS RECIPE WORKS

For our chicken tikka masala, we rubbed the chicken with a mixture of salt, coriander, cumin, and cayenne, then dipped it in yogurt mixed with oil, garlic, and ginger. To make our recipe easy in all seasons, we chose the broiler rather than...

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