Chicken Tikka Masala
This is a great recipe that requires a bit of effort but the result is fabulous! The combination of flavors is even better the next day.
Plain Greek or whole milk yogurt
Fresh lemon juice
or to taste
Fresh ginger root
boneless, skinless, cut1.5 inch cubes
diced, removing the seeds (optional)
Salt & pepper
Half & half
Gather your ingredients together.
Mix all of the marinade ingredients in a large mixing bowl.
Fold in the chicken, cover, and refrigerate overnight.
Chop the chilies.
Heat a large skillet to medium high heat and add the butter, garlic and chilies, then sauté for 1 to 2 minutes.
Add the onion and brown until caramelized, cooking for about 20 minutes. Don't rush this process, this brings out the flavor of the sauce.
Add the cumin, paprika, and garam masala then cook for a few minutes allowing the flavors to combine and release.
Add salt, pepper and chopped tomatoes, cook for 10-15 minutes.
Put the sauce in the blender, puree until smooth then return it back to the pan.
Add the cream and bring to a simmer, stirring occasionally.
While your sauce is cooking, take the chicken from the refrigerator and place on wooden skewers.
Cook the chicken on low broil for 6-10 minutes, turn and cook an additional 4-8 minutes, or until done. Each broiler will vary. You can cook the chicken on the grill if you prefer.
Once the chicken is cooked allow it to set for 5 minutes to seal in the flavors.
Add the chicken to the sauce once the sauce has thickened, bring your heat up slightly and heat through.
Serve over rice and garnish with cilantro.
This dish goes great with our Paneer Makhani recipe.