Chicken Tikka Masala

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  ¼ cup or 61g

• Peanut oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Canned or bottled

  2 tsp or 10g

• Garlic

  Raw

  1 clove or 3g

• Coriander leaf

  Spices, dried

  1 tbsp or 2g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Paprika

  Spices

  1 ½ tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Ginger root

  Raw

  1 tbsp or 6g

• Butter

  Unsalted

  4 tbsp or 57g

• Onions

  Raw

  1 large or 150g

• Tomato puree

  Canned, without salt added

  1 ½ cup or 375g

• Water

  Plain, clean water

  ¾ cup or 178g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Salt

  Table

  1 ¼ tsp or 8g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Marinate the chicken: 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 yogurt, 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.
2. 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, heavy 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.
3. While sauce is simmering, cook chicken: Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon 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 tablespoon 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 cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.

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