Chicken Tikka Masala

By norsegal8

Ingredients

• Marinade:
• 1 cup plain yogurt
• 3 tablespoons ginger-garlic paste (recipe follows)
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 lb. boneless, skinless chicken thighs, poked with a fork and cut into large bite-sized pieces
• Sauce:
• 2 teaspoons olive oil
• 3 tablespoons butter
• 1/2 cup ginger-garlic paste
• 2 serrano peppers (seeds removed if you don't want it spicy)
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 2 teaspoon paprika
• 8 Roma tomatoes
• 1 1/2 teaspoons kosher salt
• 1 to 2 cups water
• vegetable oil
• 1 tablespoon dried fenugreek leaves
• 1/2 cup heavy cream
• minced fresh cilantro, for garnish
• cooked rice, naan or crusty bread for serving

Details

Servings 4

Preparation

Step 1

For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator overnight

For the sauce: When you are ready to make the curry, in a large skillet over medium heat 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 and the paprika and saute for about 1 minute to draw out their flavors.

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

Meanwhile, fire up your grill. When it is nice and hot, brush it with oil. Place the chicken on the grill, first shaking off any excess marinade. cook until it is charred, about 2 minutes on each side (don't worry if the chicken is still a little undercooked, it will finish cooking in the sauce).

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 it back up to a boil. Add the chicken and the fenugreek leaves. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with the minced fresh cilantro, and serve over rice, with naan or crusty bread.

Ginger-Garlic Paste
1/2 cup cloves of garlic, whole
1/2 cup fresh ginger, peeled and cut into 1/2-inch slices
1/4 cup canola oil

Throw the garlic, ginger and canola oil into a food processor and let itgo until it forms a semi-smooth paste. There will still be tiny little pieces there, but overall, it should resemble a paste.

Save what you don't use in the refrigerator. It should last for 2-3 weeks.