SERVES 4 to 6
TOTAL TIME: 40 minutes
We prefer to use whole Greek yogurt here, but 2 percent Greek yogurt can be substituted; do not use 0 percent Greek yogurt. Serve with rice.
|
6 |
tablespoons vegetable oil |
|
1 |
onion, chopped fine |
|
1 |
tablespoon garam masala |
|
1 |
tablespoon grated fresh ginger |
|
2 |
garlic cloves, minced |
|
1 |
(28-ounce) can crushed tomatoes |
|
⅔ |
cup heavy cream |
|
1 |
cup plain Greek yogurt |
|
Salt |
|
|
1 |
teaspoon ground cumin |
|
1 |
teaspoon ground coriander |
|
½ |
teaspoon cayenne pepper |
|
2 |
pounds boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
¼ |
cup minced fresh cilantro |
1. Adjust oven rack 6 inches from broiler element and heat broiler. Set wire rack in aluminum foil–lined rimmed baking sheet.
2. Combine oil and onion in Dutch oven and cook over medium-high heat until onion is softened, about 5 minutes. Stir in garam masala, ginger, and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, cover, and simmer gently, stirring occasionally, until flavors meld, about 15 minutes. Stir in cream, cover, and keep warm.
3. Meanwhile, combine yogurt, 1 teaspoon salt, cumin, coriander, and cayenne in medium bowl. Pat chicken dry with paper towels. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on prepared wire rack. Discard excess yogurt mixture. Broil chicken until lightly charred in spots and chicken registers 160 degrees, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Cut chicken into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro and season with salt to taste. Serve.