This Was Pretty Darn Good Chicken Tikka Masala

Chicken Tikka Masala
Adapted from Cook’s Illustrated Sept/Oct 2007 and Fine Cooking Oct 2006

Chicken Tikka
1/2 t. ground cumin
1/2 t. ground coriander
1/4 t. cayenne pepper
1 t. Kosher salt
2 lbs. boneless, skinless chicken thighs, trimmed of excess fat
1 c. plain whole-milk yogurt (do NOT substitute low or nonfat yogurt)
2 T. vegetable oil
2 medium garlic cloves, run through a garlic press
1 T. grated fresh ginger

Masala Sauce
1 2-inch-long green serrano chile, stemmed and coarsely chopped (remove the seeds if you want less heat)
1 1-inch piece fresh ginger, peeled and coarsely chopped
1 28-oz can whole tomatoes
2 T. unsalted butter
2 t. sweet paprika
2 T. whole cumin seeds, toasted and ground
1 c. heavy cream
Kosher salt
2 t. garam masala
3/4 c. coarsely chopped fresh cilantro.

For the chicken: Combine the cumin, coriander, cayenne, and salt in a small bowl. Unroll the thighs and rub the chicken all over with the spice mixture. Place the chicken on a plate, cover, and refrigerate for 30-60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

For the sauce: In a food processor, pulse the chile and ginger until finely chopped. Add the canned tomatoes with their juice and purée; set aside.

Position an oven rack to the upper-middle position and heat the broiler. Dip the chicken into the yogurt mixture, making sure to get a thick coat, and set on a broiler pan (or a wire rack set in a foil-lined, rimmed baking sheet). Broil chicken until the thickest parts register 170 degrees on an instant-read thermometer and the exterior is lightly charred in spots, 10-15 minutes. If the chicken is cooking quickly and the outside remains stubbornly white, move the oven rack closer to the broiler element. Allow the chicken to rest for 5-10 minutes, then cut into 1-inch chunks. Set aside.

Melt the butter in a large sauté pan over medium heat. Add the paprika and 4 t. ground cumin and stir until the spices darken slightly, 10-15 seconds. Add the tomato mixture. Simmer vigorously, stirring frequently, until the sauce has thickened slightly, 6-8 minutes.

Add the heavy cream and 1 t. Kosher salt to the sauce and stir to combine. Add the chicken pieces. Reduce the heat to medium low and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in the garam masala and cumin. Remove from the heat, cover, and allow to rest for 10-15 minutes. Salt to taste and garnish with cilantro. Serve with rice.