Chicken Tikka Masala

Ingredients for Chicken Tikka Masala

• 675g boneless, skinless chicken breasts (3 to 4 breast halves total)

• 60ml plain whole-milk Greek-style yoghurt

• 2 tablespoons peanut oil

• 2 teaspoons fresh lime or lemon juice

• 1 large clove garlic, minced

• 1 tablespoon ground coriander

• 1 1/2 colheres de chá de cominho em pó

• 1/2 colher de chá de cardamomo em pó

• 1/2 colher de chá de noz-moscada em pó

• 1 1/2 colheres de chá de páprica

• 1/2 colher de chá de pimenta caiena

• 1 tablespoon grated peeled fresh ginger (from 1-inch piece)

• 4 tablespoons (1/2 stick) unsalted butter

• 1 large white onion, finely chopped

• 350ml canned tomato purée (see Cook's Notes for a fresh-tomato alternative)

• 180ml de água

• 120ml double cream or half-and-half

• 1 1/4 teaspoons kosher salt

• 1/2 colher de chá de pimenta-do-reino moída na hora

• 1/2 cup chopped fresh coriander plus additional sprigs for garnish

• Naan (Indian flatbread) and/or cooked Basmati Rice

• Equipment: Meat mallet or rolling pin, Microplane

Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.

In a small bowl, whisk together the yoghurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.

In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, double cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoons of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoons peanut oil between batches.

When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped coriander, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.

Transfer the chicken to a serving dish and garnish with additional coriander sprigs. Serve with naan, and/or if desired with Basmati Rice .

Aviso Legal

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