Chicken Tikka Masala

Chicken Tikka Masala

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ginger-Garlic Paste:

  • ½

    cup cloves, garlic, whole

  • ½

    cup fresh ginger, peeled , cut into ½ inch slices

  • ¼

    cup canola oil

  • Marinade:.

  • 1

    cup plain yogurt, whisked until smooth

  • 3

    TBS ginger-garlic paste (recipe to follow)

  • 1

    tsp kosher salt

  • ½

    tsp freshly ground black pepper

  • 1

    lb BL/SL chicken thighs, poked with a fork and cut into large bite-sized chunks

  • Sauce:

  • 2

    tsp olive oil

  • 3

    TBS butter

  • cup ginger-garlic paste

  • 2

    serrano peppers, minced (seeds removed if you don’t want it spicy)

  • 2

    TBS tomato paste

  • 1

    tsp garam masala

  • 2

    tsp paprika

  • 8

    roma tomatoes, diced

  • tsp kosher salat

  • 1

    – 2 cups water

  • Oil, for grilling

  • 1

    TBS dried fenugreek leaves (optional)

  • ½

    cup heavy cream

  • Minced fresh cilantro, for garnish

Directions

Ginger-Garlic Paste: 1) 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 pieces in there, but overall, it should resemble a paste. 2) 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. Marinade: 1) In a lrg bowl, mix together all of the ingredients, except chicken, until well combined. Add chicken and toss to coat. Marinate at least 30 mins or in the refrigerator up to overnight. Sauce: 1) In a lrg skillet over med heat add the olive oil and butter. When the butter is melted add the ginger-garlic paste and serrano peppers. Sauté until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 mins. Add the garam masala and the paprika and sauté for about 1 min to draw out the flavors. 2) Add the tomatoes, salt and 1 cup water. Bring to a boil, turn down to a simmer and cook until thickened, about 20 mins. You may need more water depending on how much liquid the tomatoes give off. 3) 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 mins on each side. (Don’t worry that the chicken will still be a little undercooked, it finishes cooking in the sauce). 4) 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, if using. Take the heat down to a simmer and cook for about 10 mins. Add the cream and stir through. Garnish with cilantro and service over rice and/or with naan.


Nutrition

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