Chicken Tikka Masala+

Chicken Tikka Marinade:

· 2 lb boneless, skinless chicken thighs cut into cubes

· 1/2 c plain Greek yogurt

· 6 cloves garlic (1.5 Tbsp)

· 1 Tbsp fresh ginger, grated

· 1 tsp garam masala

· 1 tsp each: salt, cumin, ground coriander, paprika

· 1 Tbsp vegetable oil

· 1/8 tsp cayenne pepper

· pinch black pepper

· 1 tsp lemon juice

 

Curry Sauce Spices:

· 2 tsp turmeric

· 1 Tbsp garam masala

· 2 tsp coriander

· 1 tsp cumin

· 1/8 tsp cardamom powder

· 1/8 tsp cayenne pepper

 

Curry Sauce:

· 3 Tbsp vegetable oil

· 2 Tbsp unsalted butter

· 1 onion, finely chopped

· 1 tsp salt

· 2 Tbsp fresh ginger, grated

· 6 cloves garlic, crushed or grated

· 1 Tbsp paprika (not smoked)

· 1 2/3 c tomato puree (I combined 1 1/2c water with 2 Tbsp tomato paste)

· 1 2/3 c water

· 1/3 c + 1 Tbsp cream

· 1 tsp sugar

· 3 Tbsp unsalted butter

 

Chicken Tikka:

1. Combine all ingredients except chicken in a bowl and mix.  Add chicken and turn well to coat.

2. Cover with cling wrap and leave in fridge to marinate overnight (3 hr minimum)

3. Heat 1 Tbsp oil in a non-stick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred – don’t worry if not cooked inside. Remove into bowl.

4. Scrape out charred bits left in the pan and discard. Repeat with remaining chicken.

 

Sauce:

1. Wipe skillet with paper towels (or do this part in a pot as you need a lid). Turn heat down to medium high.

2. Add oil and butter. When butter is melted, add onions, ginger and salt.

3. Cook, stirring constantly to ensure it doesn’t burn, until the ginger is starting to turn golden and the onions smell sweet, about 5-7 minutes.

4. Reduce the heat to medium. Add the garlic and paprika and cook for 2 minutes.

5. Add the Curry Sauce Spices and cook a further 2 minutes, stirring.

6. Add the tomato puree and water and mix. Bring to a simmer, then cover and reduce heat to low.

7. Simmer for 15 minutes, stirring occasionally.

8. Let the sauce cool a bit then put ½ in a blender and puree it until smooth. Pour into another bowl and repeat with the other half of the sauce.

9. Once pureed, return it all to the skillet or pot. Add cream, sugar and butter. Stir to melt the butter.

10.  Add chicken and stir. Simmer for a few minutes until the chicken is cooked through.

11.  Serve over rice.

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