Chicken Tikka Masala

I have already posted a Tikka Masala recipe. It is a good recipe, and I have made it a few times. But I really wanted Tikka Masala and I didn't have enough time to make it in the crock pot so I found another recipe on Chew Out Loud. The title was Chicken Tikka Masala - This is IT! And I will tell you what, this is IT! I like it better than the crock pot version because I think it has more distinct flavors that are just amazing! And it really didn't take too much more time than throwing it all in the crock pot. You can click on the link above for the recipe or keep on reading. At any rate, I would strongly suggest you make this recipe!

Chicken Tikka Masala

Chicken
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
2 pounds boneless, skinless chicken breasts - dried well, pounded evenly flat
1 cup plain (unsweetened) whole milk yogurt (I used low fat plain and it turned out just fine)
2 Tablespoons vegetable oil
2 teaspoons ground ginger
1 Tablespoon ground garlic

Sauce
3 Tablespoons vegetable oil
1 onion, finely chopped
6 garlic cloves, minced
2 teaspoons grated fresh ginger, peeled
1/4 teaspoon chili powder
2 Tablespoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground tumeric
1 Tablespoon tomato paste
1 (28 ounce) can crushed tomatoes, undrained
2 teaspoons sugar
2/3 cup heavy cream
1/4 cup chopped fresh cilantro
dashes of kosher salt to taste

Directions

For the chicken:
Combine salt, cumin, coriander, and cayenne in small bowl. Sprinkle both sides of dry, evenly-pounded chicken with spice mixture, pressing in so mixture sticks. Place chicken in single layer and set aside. Whisk yogurt, oil, ginger, and garlic together in large bowl and set aside.

For the Sauce (can be made a day or two before, without the chicken):
Heat oil in large heavy pot over medium heat. Add onion and cook until golden, about 8 minutes. Add garlic, ginger, tomato paste, and cook about 3 minutes. Add the rest of sauce ingredients, except for the cream and cilantro, and bring to boil.  Reduce to medium low, cover, and simmer 15 minutes, stirring occasionally. Lastly, stir in cream and return to simmer a few minutes. Remove from heat and cover to keep warm.

While sauce is keeping warm, place oven rack 6 inches from heat broiler. Dip chicken well into yogurt mixture, coating with thick layer of yogurt. Arrange each piece on wire rack lined with aluminum foil.  Broil chicken about 5-9 minutes, flip over halfway, and broil another 5-9 minutes. The exterior will be lightly browned in spots.

Let chicken rest 5 minutes. Cut into bite size chunks and stir into warm sauce when ready to eat. Do not simmer chicken in the sauce. If sauce needs warming, warm it up first and then toss the chicken in when ready to serve. Lastly, season with kosher salt to taste, toss in fresh cilantro, and serve immediately over Basmati rice.

Enjoy!