Ingredients
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 pounds boneless, skinless chicken breasts
- 1 cup plain whole mile yogurt
- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
Masala Sauce
- 3 tablespoons vegetable oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 fresh serrano pepper, ribs and seeds removed, minced
- 1 tablespoon tomato paste
- 1 tablespoon garam masala
- 1 28 ounze can of crushed tomatoes
- 1/2 tablespoon sugar (originally 2 tablespoons)
- 1/2 tablespoon salt
- 2/3 cup heavy cream
- 1/2 cup? fresh cilantro
Directions
For the chicken: Combine cumin, coriander and salt in a small bowl. Sprinkle both sides of chicken with the spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate 30-60 minutes. In large bowl, whisk together yogurt, oil, garlic and ginger; set aside.
 For the sauce: Heat oil in large dutch oven over medium heat until simmering. Add onion and cook, stirring, until light brown. Add garlic, ginger, chili, tomato paste, and garam masala; cook, stirring frequently, until fragrant (~3 minutes). Add crushed tomatoes, sugar and salt; bring to a boil. Reduce heat to medium low, cover, simmer about 15 minutes, stirring occasionally. If the sauce looks too chunky, puree it in a food processor, then return to pan. Stir in cream and return to simmer. Remove pan from heat, cover to keep warm.Â
While sauce simmers, put oven rack about 6 inches from broiler and heat broiler. Using tongs, dip the chicken in the yogurt mix (chicken should be coated with a thick layer of yogurt) and arrange on a broiler pan with a wire rack. Discard extra yogurt. Broil chicken until thickest parts are 160 degrees and exterior is lightly charred in places (~10-18 minutes), turning chicken halfway through.
Let chicken rest 5 minutes, cut into 1 inch chunks, and stir into warm sauce. Stir in cilantro, adjust seasonings with salt, and serve with basmati rice.