Chicken Tikka Masala

Continuing with my 2013 Cookbook Challenge, I decided to make dinner from my Cooking for Two book by America's Test Kitchen.   This recipe was delicious.  It was spicy without overpowering my taste buds, and I couldn't believe how moist and tender the chicken was.  Really yummy.  Despite the long list of ingredients, it was really easy to make.  I will definitely make this again.

Chicken Tikka Masala over Basmati Rice (2013 Cookbook Challenge)
Recipe from 2009 Cooking for Two
Serves 2

Ingredients:
1/2 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 (6-8oz) boneless skinless chicken breasts
Yogurt mixture:
1/2 cup plain yogurt (not fat free)
1 tablespoon vegetable oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger

Sauce:
1 can (14.5oz) whole tomatoes
2 tablespoons vegetable oil
1 small onion, minced (~1/2 cup)
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 small serrano chile, seeded and minced
1/2 tablespoon tomato paste
1/2 tablespoon garam masala
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup plain yogurt
2 tablespoons fresh chopped cilantro

Directions:
For the chicken: Combine the garam masala, cayenne, and salt in a shallow bowl.  Pat the chicken dry with paper towels, then coat the chicken with the spices, pressing to adhere.  Cover and refrigerate for 30 to 60 minutes.   Whisk the yogurt, oil, garlic, and ginger together in a medium bowl.  Cover and refrigerate until needed.

For the sauce: Process the tomatoes with their juice in a food processor until pureed, about 15 seconds.    Heat oil in medium saucepan over medium heat.  Add the onion and cook until softened and lightly browned, ~5-7 minutes.  Stir in the garlic, ginger, chile, tomato paste, and garam masala and cook until fragrant, about 30 seconds.  Stir in the processed tomatoes, sugar, and salt, and bring to a boil.  Reduce the heat to low; cover and simmer, stirring occasionally, for 15 minutes.  Off the heat, stir in the yogurt and cover to keep warm.

Meanwhile, adjust an oven rack to be 6 inches from the broiler and heat the broiler.  Line a rimmed baking sheet with aluminum foil and top with a wire rack.  Dip the chicken into the yogurt mixture so that it is thickly coated on both sides and arrange on wire rack; discard any remaining yogurt mixture.  Broil the chicken until the exterior is lightly charred in spots and the thickest part of the breast registers 160º on a thermometer, about 15 minutes, flipping the chicken halfway through cooking.

Let the chicken rest a few minutes, then cut into 1-inch chunks.  Stir the chicken pieces into the warm sauce and add the cilantro.  Serve over basmati rice.

Note: The sauce can be made and refrigerated up to 4 days in advance; gently reheat the sauce before adding the hot chicken.