Chicken Tikka Masala
Delicious! Rivals your favorite Indian restaurants Tikka Masala.
- 1 cup plain yogurt, whisked until smooth
- 3 tablespoons Ginger-Garlic Paste, recipe follows 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
- 2 teaspoons olive oil
- 3 tablespoons butter
- 1/3 cup Ginger-Garlic Paste, recipe follows
- 2 serrano peppers, minced (seeds removed if you don't want it spicy)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- (1) 15 oz. can Diced Tomatoes
- 1 1/2 teaspoons kosher salt
- 1 to 2 cups water
- Cooking Spray, for grilling
- 1/4 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Cooked rice, naan, or crusty piece of bread, for serving
1/4 cup cloves garlic, whole
1/4 cup fresh ginger, peeled, cut into 1/2-inch slices
1/8 cup canola oil
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.
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 up to overnight.
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 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. Add more water as needed.
Meanwhile, fire up your grill. When it is nice and hot, coat with cooking/grill spray. 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).
Pour the sauce into a blender, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with fresh cilantro, and serve over rice, with naan.