Chicken Tikka Masala

Source: Lamb Tikka Masala Recipe : Alton Brown

Ingredients

• 2 tablespoons garam masala, divided, recipe follows
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon toasted, ground cumin
• 1/2 teaspoon toasted, ground coriander
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds chicken breast/thigh, trimmed and cut into 1-inch cubes
• 1 cup plain whole milk yogurt
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 medium serrano chile, seeded and minced
• 1 (28-ounce) can diced tomatoes
• 1 cup coconut milk
• Fresh mint or cilantro leaves

Directions

1. Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. 
2. Add the chicken and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour. 
3.  Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. 
4. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. 
5. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. 
6. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
7. Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
8. Remove the chicken from the yogurt mixture, leaving as much yogurt on the meat as possible. 
9. Broil at rack right under the coils until the yogurt has slightly charred or blackened, about 4 minutes on each side. 
10. Add the chciken and coconut milk to the tomato mixture and stir to combine and heat through.
11. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.

Garam Masala:

2 tablespoons cardamom seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
2 tablespoons black peppercorns
20 cloves
1 dried arbol chile stemmed, seeded and crumbled
1 (2 1/2-inch) cinnamon stick, broken in 1/2
1 teaspoon freshly grated nutmeg

1. Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. 
2. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
3. Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

Notes:  We used the pre-made garam masala from whole foods because we were short on time.  Also didn't have any chiles :(  Still turned out good, better than our other indian food attempts.  Will probably use chile for some spice next time!