Saturday evening din-din.

Recipe tweaked just a teeny-tiny bit from American Test Kitchen.



Mix together and rub on four medium sized chicken breasts:
1/2 tsp. ground cumin
1/2 tsp ground coriander
1/4 chili powder
1 tsp salt

Chill for 30-60 minutes covered in the fridge.

In the mean time, bean time:
3 TBSP oil
1 1/4 c. minced onions

"Heat oil in large..." soup pot "...over medium heat until shimmering. Add onion and cook. stirring frequently, until light golden, 8 to 10 minutes. Add..."

2 medium garlic cloves minced
1 1/2 tsp ginger
1 fresh serrano chili (next time, keep 1/2 the seeds to add a little kick)

"...cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil."

28 oz can of crushed tomatoes, American test kitchen recommends Muir Glen brand. Apparently, they took Hunts, Muir Glen, and a couple that fell in between and drained them over night. The four brands ranged from a golden water base to a red water base. APPARENTLY, the more golden the base, the fresher the tomatoes, because they are boiled for a shorter amount of time, soaking out less of those nice red juices.
2 tsp sugar, 1/2 tsp salt (leave out the salt, it's not needed)

"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 over rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture..."

Mix together 1 container of small container of yogurt, 2 minced cloves of garlic, 1 tsp ginger (could add more, the recipe calls for 1 TBSP grated fresh ginger) and 2 TBSP oil.

"(chicken should be coated with thick layer of yogurt) and arrange on" broiler pan lined with aluminum foil "Discard excess yogurt mixture. Boil chicken until" there's no more pink juices in there! "or exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking."

"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."

Handful of chopped cilantro.

The yogurt coating in this dish keep the chicken super tender and delicious! It turned out a bit salty, so I recommend leaving it out and adding later if needed. Tim and I both ate a ton, and there was still enough for three lunches.

Yummo. Tumm-ah. Yummy.