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::cooking for two:: Chicken Tikka Masala

I love Indian food.  When it comes to curries, PTB is more likely to opt for a red curry from our favorite Thai restaurant.  For some reason he seems to never be crazy about the idea of going out for Indian.  Luckily, when I make something, he doesn’t question it.  It either tastes good or it doesn’t.  This recipe got a solid “When can we have this again?”.

I made this recipe from America’s Test Kitchen’s Cooking for Two.  One of my favorite things about this book is that for each recipe it goes through their trial and error to perfect the recipe.  I feel like I learn a little bit with each recipe, rather than just following a recipe.  What I learned from this recipe?  This method for cooking chicken made it delicious, moist, and so incredibly easy.  Why don’t I do this more often?!

CHICKEN
What You Need
Step One

1/2 cup plain whole milk yogurt
2 cloves of garlic, minced
1″ piece of ginger, minced
1 Tbsp vegetable oil
Step Two
2 chicken breasts
1/2 tsp garam masala
1/8 tsp cayenne pepper
dash of salt

In a small bowl, whisk together all step one ingredients and put in the fridge.

Pat chicken dry and coat on both sides with mixed spices.  Cover and put in the refrigerator for at least 30 minutes to an hour (perfect to get everything else together)!

Sauce
Step One

14.5 oz can of whole tomatoes
Step Two
2 Tbsp vegetable oil
small onion, minced
Step Three
1 1/2 tsp garam masala
1″ ginger, minced
1 clove of garlic, minced
1 small serrano chile, stemmed, seeded, and minced
1 1/2 tsp tomato paste
Step Four
1 tsp sugar
1/4 tsp salt
Step Five
1/3 cup whole milk yogurt

Start by processing tomatoes in a food processor.  Heat oil in a medium saucepan over medium heat and cook onion until lightly brown.  Add all step three ingredients to the pan and cook until fragrant (only about 30 sec).

Add in processed tomatoes and step four ingredients.  Bring to a boil, then reduce heat to a simmer, and cover, stirring occasionally, for about 15 minutes.  While simmering, turn broiler on high, and position rack about 6 inches from heating element.

Dip chicken into yogurt mixture, coating thoroughly.  Position chicken breasts on rack over rimmed baking dish.  Place under broiler for 10-20 minutes, flipping halfway through, until heated to 160F at the thickest point.  Discard any remaining yogurt mixture.

After sauce has been simmering for 15 minutes, add yogurt in step five, and set aside keeping warm while the chicken finishes.

Once removed from the oven, let the chicken rest for 5 minutes before cutting into 1 inch chunks.  Stir into sauce and serve over hot basmati rice or with naan.   Optionally – top with some chopped cilantro for an extra burst of flavor!

Serves: 2   Cost: $4/serving

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2 comments

  1. Colleen says:

    LOVE America’s Test Kitchen, for all the reasons you’ve mentioned. They’re like the Consumer Reports of food.

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