Chicken (Tofu) tikka masala

Adapted from Cook’s Illustrated
Serves 4-6

Note
For a spicier dish, do not remove the ribs and seeds from the pepper. If you prefer, substitute 2 teaspoons ground coriander, ¼ teaspoon ground cardamom, ¼ teaspoon ground cinnamon, and ½ teaspoon ground black pepper for the garam masala.

Chicken/tofu tikka
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts, trimmed of fat (I used 2 lbs extra firm tofu, well-drained)
1 cup plain whole-milk yogurt (I used nonfat Greek yogurt)
2 Tablespoons vegetable oil
2 medium garlic cloves, minced
1 Tablespoon grated fresh ginger

Masala sauce
3 tablespoons vegetable oil
1 medium onion, diced fine
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 serrano chile, ribs and seeds removed, flesh minced (see note) (I used a jalapeno with about ¼ the seeds)
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes (I used Tuttoroso brand)
2 teaspoons sugar
½ teaspoon table salt
2/3 cup heavy cream
¼ cup chopped fresh cilantro leaves (I didn’t add, forgot to buy)
Optional – I did add 1/3 red pepper, diced and about 3 ounces sliced mushrooms about 3 minutes after starting the onions.

For the chicken/tofu: Slice tofu in half lengthwise and drain slabs on paper towels. Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken or tofu with spice mixture, pressing gently so mixture adheres. Place chicken or tofu on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In a large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

For the sauce: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. (Add peppers and mushrooms with onion) Add garlic, ginger, pepper, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking. (I spread yogurt mixture on both sides of tofu, then broiled tofu for 12 minutes each side.)

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve. Serve with basmati rice.