Chicken Tikka Masala

Name: Chicken Tikka Masala
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 1/2 teaspoon, ground cumin; 1/2 teaspoon, ground coriander; 1/4 teaspoon, cayenne pepper; 1 teaspoon, table salt; 2 pounds, boneless, skinless chicken breasts, trimmed of fat; 1 cup, plain whole-milk yogurt (see note above); 2 tablespoons, vegetable oil; 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 1 tablespoon, grated fresh ginger; 3 tablespoons, vegetable oil; 1 , medium onion, diced fine (about 1 1/4 cups); 2 , medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons); 2 teaspoons, grated fresh ginger; 1 , fresh serrano chile, ribs and seeds removed, flesh minced (see note above); 1 tablespoon, tomato paste; 1 tablespoon, garam masala (see note above); 1 , (28-ounce) can crushed tomatoes; 2 teaspoons, sugar; 1/2 teaspoon, table salt; 2/3 cup, heavy cream; 1/4 cup, chopped fresh cilantro leaves

Main Courses
Asia
Indian
Poultry
Chicken

By Rebecca Hays ･ Appears in Cook's Illustrated September/October 2007, America's Test Kitchen TV

Chicken tikka masala is the single most popular Indian restaurant dish in the world. Our recipe makes it easy for home kitchens.

SERVES 4 to 6

TIME 1½ hours, plus 30 minutes brining

Why This Recipe Works

This is a members' feature.