Chicken Tikka Masala

This recipe comes from Cooks Illustrated — I’m going to respect their paywall and not post the recipe here, even though you can easily find it with Google if you like.

The general idea is to rub boneless skinless chicken breasts (though you could use thighs too) with salt, pepper and other spices, and let them sit for 30-60 minutes.

Meanwhile, make a sauce from onions and chiles sauteed in oil, with spices, tomato paste, crushed tomatoes (I prefer fire roasted tomatoes crushed my hand) and heavy cream.

The chicken is dipped into yogurt and cooked under the broiler until done — an internal temperature of 160º.  The yogurt coating will be lightly to moderately charred at this point.  Let the chicken rest, then cut into strips and add to the sauce.

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