Tikka Masala

It's been so long I couldn't return with a single recipe, that just wouldn't be fair. So instead I am going to share with you my first attempt at cooking Eastern food (Indian to be exact). For the past year I've been working with a professor from India (Chennai) who shares my passion for food, and a few months ago she invited me and several other colleagues to her home for an authentic Indian lunch. Tikka masala was among the many dishes served and her homemade version (the first non-restaurant tikka I'd had) captivated me. I had to get the recipe and try it for myself, and lucky for me this is one of the few recipes she has written down. I've adapted the recipe just a bit.

Ingredients:
2 pounds boneless, skinless chicken breasts
8-10 ounces plain yogurt
1 medium onion, finely chopped
¼-inch piece of ginger, finely grated
2 cloves garlic, finely minced
1-2 Serrano peppers, seeds removed, finely minced
3 tablespoons tandoori masala, divided
1 ½ teaspoons chili powder (preferably the Indian kind)
½ teaspoon coriander
1 (28oz.) can of tomato purée
Few sprigs of cilantro, chopped
8 ounces sour cream (or 1 cup heavy cream)

Place chicken breasts in a baking dish and season on both sides with 1-tablespoon tandoori masala, salt and pepper. Coat chicken in yogurt, cover and refrigerate until ready to broil. This can be done up to 3 hours before cooking.

When ready to cook: Line a large baking sheet with aluminum foil and then place a wire rack insert on the baking sheet. Set an oven rack approximately 6 inches below the broiler and turn on the broiler. Transfer the chicken to the baking sheet and broil for 10-18 minutes (broilers vary a lot, mine takes 18 minutes), flipping the chicken halfway and turning the pan as necessary if your oven/broiler has hot spots. (Alternatively you can grill the chicken for similar amounts of time.) The chicken should appear blackened on the outside (to simulate a tandoor oven). Let the chicken rest (~10 minutes), chop into large bite-size pieces and set aside until sauce is ready.

While the chicken is broiling start making the sauce: Sauté the onion, ginger, garlic, and Serrano peppers (with a little salt and Canola oil) until the onions just begin to show color (5-8 minutes). Add the remaining tandoori masala, chili powder, coriander, salt and pepper. Toss and toast the spices for 1 minute. Add the tomato purée and stir well to combine, be sure to scrape any bits off the bottom of the pan. Cover and let simmer for 15 minutes. Off the heat, add the sour cream, cilantro and chicken (chopped), stir well to combine.

Serve with…

Rice: Combine rice and water (following package proportions for 4 servings) with 1-teaspoon turmeric and 1-tablespoon butter. Cook according to package directions.

Carrots: Sauté carrots (cut into large pieces) with garlic, ginger, mango chutney, and vegetable or chicken stock over medium heat until tender (~10 minutes). Serve with chopped cilantro

Yogurt-Cucumber Salad: Combine 8 ounces yogurt, with one cucumber (peeled, seeded, and cut into a small dice), and cilantro to taste (finely chopped). Salt and pepper to taste.

Naan: Buy a good frozen naan and cook according to package directions.

Bon appetit!