This is a great Indian dish to make at home. It has a bit of spice. It was great served over Basmati Rice.
You Can Find this recipe in the current issue of Cook's Illustrated.
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne
1 tsp table salt
2 pounds boneless skinless chicken breasts
1 cup plain yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press- 2 tsp
1 Tablespoon grated fresh ginger
3 Tablespoons vegetable oil
1 Medium onion, diced fine (1 1/4 cups )
2 Medium garlic cloves, minced or pressed through a garlic press ( 2 tsp)
2 Tsp grated fresh ginger
1 serrano chile, flesh minced
1 Tablespoon tomato paste
1 Tablespoon garam masala
1 28 ounce can crushed tomatoes
2 tsp sugar
1/2 tsp table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves
1. For the Chicken: Combine cumin, coriander, cayenne, and salt in a small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and chill for 30 to 60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. For the Sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently until light and golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to a boil. Reduce heat to low and cover and simmer for 15 minutes. Stir in cream and return to a simmer. Remove from heat and cover pot to keep warm.
3. While sauce simmers, adjust oven rack to upper-middle position. and heat broiler. Using tongs, dip chicken in yogurt mixture and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest part registers 160 degrees on instant-read thermometer and exterior is slightly charred in spots. 10 t0 18 minutes, flipping chicken half way through cooking.
4. Let chicken rest 5 minutes, then cut into 1-inch pieces and stir into warm sauce. Stir in clilantro, adjust seasoning with salt, and serve.