Ingredients:
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
1 teaspoon table salt
2 lbs chicken breasts
1 cp plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves
1 tablespoon grated fresh ginger
Masala Sauce:
3 tablespoons veggie oil
1 medium onion, diced fine
2 medium garlic cloves
2 teaspoons grated fresh ginger
1 serrano chile
2 tblspoon tomato paste
1 tblspoon garam masal
1 (28-oz) can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro
1) For the chicken: combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken w/ spice mixture pressing gently so mixture adheres (***after-note...had to almost triple these spices, but chicken turned out more seasoned and tasted better...would recommend adding much more than the recipe calls for***). Place chicken on plate, cover w/ plastic wrap, and refridge for 30-60 mins. In large bowl, whisk yogurt, oil, garlic, and ginger; set aside
2) For the sauce: Heat oil in large Dutch oven over medium heat until shimmering (***ummm who has a dutch oven??***). Add onion and cook, stirring frequently, until light golden, 8-10 mins. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragarant, about 3 mins. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 mins, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3) While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from top) and heat broiler. Using tongs, dip chicken into yogurt mixture (***i used hands, was fine***), (chicken should be coated w/ thick layer of yogurt) and arrange on wire rack set in foil lined rimmed baking sheet or broiler pan. Broil chicken until exterior is lightly charred in sports, 10-18 mins, flipping chicken halfway through cooking.
4) Let chicken rest 5 mins, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
**Other notes. I didn't use cilantro, which i think it could have probably used (used oregano instead, which served as a fine substitute). Considering this dish tasted a lot better whenever it was leftovers the next day, I disagree that you shouldn't let the chicken simmer in the sauce. If anything, I would cook it less in the broiler then finish the cooking in the sauce so the juices really soak in. Overall, this turned out really well and was one of the more complex things i've done.
