New: February 2014
From Bon Appetit magazine.
Make spice mix, combine in small bowl:
6 garlic cloves, finely grated
4 teaspoons finely grated peeled ginger
4 teaspoons ground turmeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
In large bowl whisk:
1 1/2 cups whole-milk yogurt (not Greek)
1 tablespoon kosher salt
and half of spice mix
Add:
2 pounds skinless, boneless chicken breasts, halved lengthwise
Cover, and marinate for 4-6 hours (or all day)
Heat in dutchoven over medium heat:
3 tablespoons ghee (clarified butter) or vegetable oil
Add:
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
Cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.
Add:
The rest of the spice mixture
Cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add:
1 28-ounce can whole peeled tomatoes, with juices
Crush tomatoes with spoon inside the pot, bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add:
2 cups heavy cream
3/4 cup chopped fresh cilantro
Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
1 small onion, thinly sliced
1/4 cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
Cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.
Add:
The rest of the spice mixture
Cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add:
1 28-ounce can whole peeled tomatoes, with juices
Crush tomatoes with spoon inside the pot, bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add:
2 cups heavy cream
3/4 cup chopped fresh cilantro
Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.
