Chicken Tikka Masala

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See original recipe at: epicurious.com

kept byourrecipies333
recipe byEpicurious

Notes:

Not sure if it's perfect, but it's not bad.

Categories:
- Chicken
- Dinner
- Indian
- masala
- Savory
- Spicy

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Ingredients:

FOR THE CHICKEN
1 1/2 pounds boneless, skinless thin-sliced chicken breasts (3 to 4 breast halves total)
1/4 cup plain whole-milk Greek-style yogurt
2 tablespoons peanut oil
2 teaspoons fresh lime or lemon juice
1 large clove garlic, minced

FOR THE SAUCE
1 tablespoon ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1 1/2 teaspoons paprika
1/2 teaspoon cayenne
1 tablespoon grated peeled fresh ginger (from 1-inch piece)
4 tablespoons (1/2 stick) unsalted butter
1 large white onion, finely chopped
1 1/2 cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)
3/4 cup water
1/2 cup heavy cream or half-and-half
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro plus additional sprigs for garnish

TO SERVE
Basmati rice
Naan

Marinate the chicken:
Cut chicken into 1-inch cubes.

In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic.
Add the chicken, and rub the marinade over the meat. Cover and put in the fridge 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, 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.
While sauce is simmering, cook chicken:
Remove the chicken from the fridge an place on a baking tray. Broil on high until the chicken begins to become crispy and just balck around the edges. Remove from oven and flip pieces over to cook on the opposite side until evenly cooked all around.
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.

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

Cook's Notes: •If you prefer to make the sauce with fresh tomatoes, chop 1 pound fresh tomatoes and purée them, including the skins and seeds, in a blender with 1 tablespoon tomato paste and 3/4 teaspoon sugar. When using fresh tomatoes, omit the 3/4 cup water from the recipe.

•If you are really short on time, substitute the meat from a rotisserie chicken.