Chicken Tikka Masala

[mos]

Chicken Tikka Masala
1 tbs ground cumin
1 tbs paprika
2 tsp garam masala
1 tsp ground Chile pepper
1 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp asafetida (traditional Indian spice)
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 1/2 cups lactose-free yogurt, divided
2 tbs minced, peeled fresh ginger root, divided
1 1/2 lb boneless, skinless chicken breast
3 tbs garlic-infused olive oil
1 cup thinly sliced scallion greens (green part only)
2 cups chopped fennel bulb
2 cups finely thickly peeled, chopped fresh rutabaga
28-oz can crushed tomatoes, no salt added
2 cups reduced-sodium, low-FODMAP chicken broth
In a small bowl, mix together the cumin, paprika, garam masala, ground chili, turmeric, coriander, asafetida, black pepper, and salt.

Divide this spice mixture in half and combine one half with a third of the yogurt and half of the minced ginger.
Cut chicken breasts into ½-in thick fillets or tenders, so that they will cook properly under the broiler. Using a fork, poke holes in the surface of the chicken pieces to allow them to absorb more flavor. Place them in a large zip-top bag or flat dish, pour in the yogurt and spice mixture, seal, and refrigerate for 2 to 6 hours.
About 1½ hours before serving, heat a 4-qt saucepan or Dutch oven over medium heat.

While the pan heats, add garlic-infused oil and the remaining minced ginger to the remaining half of the spice mixture. Stir until this forms a thin paste. Add the paste to the hot pan and allow it to cook for 1 to 2 min until it is fragrant and darkens slightly.

This is called “tempering” the spices.
Add the scallion greens, fennel bulb, and rutabaga and stir to coat with oil and spices. Sauté the vegetables until the scallion greens wilt, about 10 min. If the vegetables begin to stick, stir in a tablespoon of water.
Add the diced tomatoes and chicken broth.

Stir to ensure that no vegetables are stuck to the bottom of the pan. Cover, bring to a low boil, then reduce heat to maintain a simmer for about 1 hr, stirring occasionally, until rutabaga is tender.
While the sauce simmers, arrange an oven rack about 4 in below the broiler and preheat it.
Place the marinated chicken on an oiled or foil-lined broiling pan or baking tray. Place the chicken under the broiler for 3 to 4 min, until it begins to brown in spots.

Remove the pan, turn the chicken pieces over, and broil on the other side until chicken is fully cooked. Remove smaller pieces of chicken from the broiling pan as they become done, to prevent over-cooking. Slice or cube the broiled chicken if desired.
Allow the sauce to cool for about 10 min, until safe to handle.

Use a stick blender to puree the sauce if desired or move it to a blender in batches. Stir in the rest of the yogurt and re-warm gently if necessary. Serve the chicken and sauce over cooked rice.

Serves 6

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