Chicken Tikka Masala

By exdircomp

Ingredients

• Ginger-Garlic Paste:
• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
• 1/4 cup canola oil
• Chicken and Marinade:
• 1 whole chicken (3 to 4 pounds), cut into 10 pieces
• Kosher salt and freshly cracked black pepper
• 1 cup plain yogurt
• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 2 teaspoons cayenne pepper
• 1 teaspoon lemon zest
• 1/2 teaspoon ground cinnamon
• 3 tablespoons of garlic ginger paste
• Sauce:
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/3 cup Ginger-Garlic Paste,
• 1 jalepeno peppers, seeded and minced
• 1 large onion, sliced
• 2 tablespoon tomato paste
• 1 tablespoon smoked paprika
• 3 teaspoons garam masala
• 1 teaspoon tandoori chicken malasa (local Indian store)
• One 14.5-ounce can fire-roasted diced tomatoes, such as Muir Glen
• 1 tablespoon red wine vinegar
• 1 1/2 broth (vegetable or chicken)
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro
• 1 tablespoon dried fenugreek leaves (optional)

Preparation

Step 1

Ginger-Garlic Paste: Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

For the chicken and marinade: Sprinkle the chicken pieces with salt and pepper. Combine the yogurt with the paprika, coriander, cumin, cayenne, lemon zest, cinnamon, garlic and ginger in a mixing bowl. Mix together well then pour into a resealable plastic bag. Add chicken pieces and shake around to coat all the pieces evenly. Place in the refrigerator and marinate for 1 hour.

Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).

For the sauce: Set a Dutch oven over medium heat. For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala,tandoori chicken malasa,and the paprika and saute for about 1 minute to draw out their flavors.

Add the tomatoes, salt, and 1 cup broth. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more broth depending on how much liquid the tomatoes give off.

Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through.
Garnish with the cilantro, and serve over rice, with naan, or a crusty piece of bread!

Wine paring for meal: dry Riesling or sparkling wine