The original recipe for this says that it's the most popular Indian restaurant dish in the world and was probably popularized by the British. I have a hard time not eating half the chicken after it comes out of the broiler and before it goes in the sauce. Even with the peppers and spices, this isn't hot, just spicy, if that makes sense.

The first time I made this, I left out the cilantro, since I'm not a big fan and don't usually have it on hand. The second time I added it. I'm undecided as to whether it's necessary or not.

CHICKEN TIKKA MASALA

Chicken:

• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 2 tsp. kosher salt
• 2 lbs. boneless, skinless chicken breasts
• 1 cup plain, whole-milk yogurt
• 2 Tbsp. oil
• 2 garlic cloves, crushed
• 1 Tbsp. grated ginger

Sauce:

• 3 Tbsp. oil
• 1 onion, diced (I used red, any kind will do)
• 2 garlic cloves, crushed
• 2 tsp. grated ginger
• 1 serrano chile, ribs and seeds removed, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. garam masala
• a 28-oz. can crushed tomatoes
• 2 tsp. sugar
• 1/2 tsp. salt
• 2/3 cup heavy cream
• 1/4 cup chopped cilantro (optional)

Combine the cumin, coriander, and salt in a small dish. Sprinkle the chicken with the spice mixture on both sides and rub it all over. Place the chicken on a place and let rest in the refrigerator for 30 to 60 minutes.

While the chicken is in the refrigerator, combine the yogurt, garlic, and ginger in a bowl and set aside.

Preheat the broiler, and place a rack about 6" from the elements. (For me this was the second location from the top.) Place a cooling rack on a rimmed baking sheet.

Place a saucepan over medium to medium high heat and add the oil. When it's hot, add the onion and cook until the onion is translucent and softened, about 10 minutes. Add the garlic, ginger, minced chile, tomato paste and garam masala and cook, stirring, until fragrant, about 30 sec. Add the crushed tomatoes, sugar, and salt. Bring to a simmer and let simmer for about 15 minutes. Cover and keep warm.

While the onions are cooking or the sauce is simmering, remove the chicken from the refrigerator and dredge in the yogurt mixture. Get as thick a yogurt coating on the chicken as you can. Place the chicken on the rack and broil for about 20 minutes, flipping once. The time will be very dependent on your broiler, so use your judgement. Browned (not burnt!) edges and surfaces on the chicken are just fine. If you have an instant read thermometer, shoot for an internal temperature of 160°F (71°C).

Let the chicken rest for about 5 minutes, then cut in half lenthwise once, then crosswise several times until you have 1-inch cubes of chicken. Add to the sauce. Stir in the cream and cilantro. Serve over white rice.

Serves about 4.

Note: I think the rack is important here. I don't have one at the moment, so just cooked the chicken on the baking sheet. Either the chicken or yogurt gives off a lot of liquid and the chicken wound up sitting in it under the broiler.

Source: Cook's Illustrated, September/October 2007