1/2teaspooncurry powderuse hot or mild, according to your preference
2poundsbonelessskinless chicken breasts, trimmed of fat (Note: SoupAddict usually uses a mix of breasts and thighs. Thighs are more flavorful and, in these times, economical. Which is a nice way of saying that SoupAddict is a cheapskate.)
2medium garlic clovesminced or pressed through a garlic press (about 2 teaspoons)
1tablespoongrated fresh ginger
for the masala sauce
about 1 1/4 cups
2mediumgarlic clovesminced or pressed through a garlic press (about 2 teaspoons)
2teaspoonsgrated fresh ginger
1fresh serrano chileribs and seeds removed, flesh minced (Note: if you like things ¡HOT!, as opposed to [hot], incorporate the ribs and seeds. That's where most of the heat of hot peppers resides.)
128-ounce can crushed tomatoes
1/4cupchopped fresh cilantro leaves
for the chicken
Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. Use that time to prep the other ingredients. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. While the chicken cooks, make the sauce
for the sauce
Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
While sauce simmers, cut the chicken into 1-inch chunks. After you remove the sauce pan from the heat, stir the chicken into warm sauce (you don't want the chicken to simmer in the sauce). Stir in cilantro, adjust seasoning with salt, and serve.
Chicken Tikka Masala was originally published on https://soupaddict.com/chicken-tikka-masala/