Chicken Tikka Masala

epicurious.com

Suzi Garrett

subheading: For the chicken:

1 ½ pounds boneless, skinless chicken breasts (3 to 4 breast halves total)

¼ cup plain whole-milk Greek-style yogurt

2 tablespoons peanut oil

2 teaspoons fresh lime or lemon juice

1 large clove garlic, minced

subheading: For the sauce:

1 tablespoon ground coriander

1 ½ teaspoons ground cumin

½ teaspoon ground cardamom

½ teaspoon ground nutmeg

1 ½ teaspoons paprika

½ teaspoon cayenne

1 tablespoon grated peeled fresh ginger (from 1-inch piece)

4 tablespoons (½ stick) unsalted butter

1 large white onion, finely chopped

1 ½ cups canned tomato purée (see Cook's Notes for a fresh-tomato alternative)

¾ cup water

½ cup heavy cream or half-and-half

1 ¼ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ cup chopped fresh cilantro plus additional sprigs for garnish

subheading: For serving:

Naan (Indian flatbread) and/or cooked Basmati Rice

Equipment: Meat mallet or rolling pin, Microplane

Directions at epicurious.com

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