INGREDIENTS
1.
For
the chicken:
· 1 1/2 pounds boneless, skinless
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
2.
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
PREPARATION
1.
Marinate
the chicken:
1.
Use a fork to prick the chicken breasts all over on both sides. Arrange
the chicken breasts on a large sheet of plastic wrap, spacing them apart from
one another, then cover with a second large sheet of plastic wrap. Using the
smooth side of a meat mallet or a rolling pin, beat the chicken until the
breasts are an even 1/2- to 3/4-inch thickness.
2.
In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil,
lime juice, and garlic. Add the pounded chicken, and rub the marinade over the
meat. Set the chicken aside while you make the sauce.
Make the sauce:
1.
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:
1.
Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat
until very hot and add 1/2 tablespoon of peanut oil. Working in two batches,
cook the chicken breasts, turning them a few times and lowering the heat if the
chicken chars too quickly, until just cooked through and browned well on both
sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board.
Wipe the griddle or skillet clean with a paper towel and cook the remaining
chicken, adding the remaining 1/2 tablespoon peanut oil between batches.
2.
When all the chicken is cooked, cut it into 1 1/2-inch pieces. 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.
