
MARVELLOUS MASALA. Pictured is a serving of Chicken Tikka Masala. The
recipe appears in Cooking at Home with Bridget and Julia. (Daniel J.
van Ackere/America’s Test Kitchen via AP)
From The Asian Reporter, V28, #14 (July 16, 2018), page 12.
A simple chicken tikka masala that’s neither mushy nor dry
By America’s Test Kitchen
Chicken tikka masala is arguably the single most popular Indian
restaurant dish in the world. Turns out, it’s not an authentic Indian dish —
it was invented in a London curry house.
Without historical roots, there is no definitive recipe. The variations
we found had mushy or dry chicken and sauces that were unbearably rich
and/or overspiced. We wanted an approachable method for producing moist,
tender chunks of chicken in a rich, lightly spiced tomato sauce.
For more recipes, cooking tips, and ingredient and product
reviews, visit <www.americastestkitchen.com>.
* * *
Chicken Tikka Masala
Servings: 4-6
Start to finish: 30 minutes
6 tablespoons vegetable oil
1 onion, chopped fine
1 tablespoon garam masala
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
2/3 cup heavy cream
1 cup plain Greek yogurt
Salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts, trimmed
1/4 cup minced fresh cilantro
* * *
Combine oil and onion in Dutch oven and cook over medium-high heat until
softened, about five minutes. Stir in garam masala, ginger, and garlic and
cook until fragrant, about 30 seconds. Stir in tomatoes, cover, and simmer
gently, stirring occasionally, until flavors meld, about 15 minutes. Stir in
cream, cover, and keep warm.
Meanwhile, adjust oven rack six inches from broiler element and heat
broiler. Line broiler-pan bottom with aluminum foil and lay slotted broiler
pan on top. Combine yogurt, one teaspoon salt, cumin, coriander, and cayenne
in medium bowl. Pound thicker ends of breasts as needed, then pat dry with
paper towels.
Using tongs, dip chicken into yogurt mixture (chicken should be coated
with thick layer of yogurt) and arrange on prepared broiler-pan top. Discard
excess yogurt mixture. Broil chicken until lightly charred in spots and
chicken registers 160º Fahrenheit, 10 to 18 minutes, flipping halfway
through cooking.
Transfer chicken to cutting board, let rest for five minutes, then cut
into one-inch chunks. Stir chicken into warm sauce and allow to heat
through, about two minutes. Stir in cilantro and season with salt to taste.
Serve.
Nutrition information per serving: 456 calories (236 calories from fat);
26 g fat (8 g saturated, 1 g trans fats); 149 mg cholesterol; 533 mg sodium;
15 g carbohydrate; 3 g fiber; 9 g sugar; 40 g protein.
* * *
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