So many requests!

So many of you have asked for the recipe, so I might as well just post it for future generations. I really was shocked that the Garam Masala spice was right there with the McCormick’s seasonings at Albertson’s, but now it’s in my cupboard, and I’m good to go…grocery stores are so international now! I also messed up and got the Corriander whole instead of ground, but it didn’t make that much of a difference that I could tell…it was just annoying that I’d picked up the wrong thing. Just take the recipe with you (that’s what I forgot to do) when you go to the grocery store, and you’ll be sure to get the right spices instead of trying to crush the whole spices yourself, or even calculate how much of the ground spice would make a up a whole clove because you got it in the wrong physical state of being. He he he….yes, it was an interesting cooking process using whole corriander instead of ground and ground cardamom instead of the whole pods.

And, now, reading it again, it looks like you can even fake your own Garam Masala spice with four other more common spices, so even if you can’t find the real thing, you can make the dish just fine. Hmm. Wish I’d known that. ALWAYS take the recipe with you!

Also…warning…I chopped up the chile and then rubbed the spices on the chicken….you rinse off your hands after that, right?…which I did…but I’m also sick, so I scratched my nose after rinsing, and my face nearly blew up from the heat. Whoah! I think it was the chili that burned so much, but I spent several minutes in the middle of the process holding my nose and mouth under some cold running water, and then even found some burn cream to put on it. Ouch. As usual, the onions made me tear up a little bit, but THAT one made me full-on cry! Whew. Later on I read on the recipe that if you want the dish to be hotter, you leave the seeds in there?…NO thanks! He he he. Really, I’m fine, it was just a random flash of surprise that was gone after five minutes, and you’d never know I was such a dork…I just thought I’d warn so that not only can you play it safe yourself, but also so that you will be able to keep your kids away from those powerful little peppers!
Enjoy!

Chicken Tikka Masala
from the America’s Test Kitchen Episode: Indian Favorites, Simplified

This dish is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 4 to 6

Chicken Tikka
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts , trimmed of fat
1 cup plain whole-milk yogurt (see note above)
2 tablespoons vegetable oil
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
1 tablespoon grated fresh ginger

Masala Sauce
3 tablespoons vegetable oil
1 medium onion , diced fine (about 1 1/4 cups)
2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons grated fresh ginger
1 fresh serrano chile , ribs and seeds removed, flesh minced (see note above)
1 tablespoon tomato paste
1 tablespoon garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

1. 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. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. 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.
3. While sauce simmers, 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.
4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Garam Masala: This combination of warm spices seasons the masala sauce. McCormick won a recent test kitchen tasting.

~ by bylorena on November 10, 2008.