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?!
What You Need
1/2 cup plain whole milk yogurt
2 cloves of garlic, minced
1″ piece of ginger, minced
1 Tbsp vegetable oil
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)!
14.5 oz can of whole tomatoes
2 Tbsp vegetable oil
small onion, minced
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
1 tsp sugar
1/4 tsp salt
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