Chicken Tikka Masala

 

This is an Indian dish but it originated in London.

 Here is what you need for the spice rub. 1/2 t cumin, 1/2 t coriander, 1/4 t cayenne, 1 t salt. Mix the spices together and rub on chicken breasts and then refrigerate for at least 30 min.  I did mine in the morning and then it was already for dinner that night.

  




 
 Now for the yogurt dip. Take a cup of whole milk yogurt (you can use low fat but whole milk turns out better), 2 T of vegetable oil, 2 med cloves of garlic pressed, 1 T of fresh ginger grated. I made this ahead too.

 Dip chicken in yogurt mixture and place on a rack on a baking sheet
Place under broiler until done with some browning.  It can be any where from 10 to 15 min depending on your oven

 

 Roughly chop chicken when done and add to sauce.  I made my chicken in the evening and sauce a head of time and reheated the sauce while I cooked the chicken and rice.


Now for he sauce: 1 cup of chopped onion, 3-4 cloves of pressed garlic, 2 t fresh ginger grated, 1 Serrano chile, 1 T tomato paste, 1 T garam masala (my store didnt have it so I substituted 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala , 1 can of crushed or pureed tomatoes, 2 t sugar, 1/2 t slat, 2/3 cup heavy cream,, fresh cilantro

 

Heat vegetable oil in a sauce pan

Add onion

 

 Add garkuc

 add ginger and cook for a few min

 ROughly chop chiles.  THey look like skiney jalapenos.  If you like a little heat leave seeds and membranes in if not remove them

 Saute until tender

 Add spices

 add tomato paste

 Cook for a min to give the flavors a chance to bloom

 Add sugar and salt

 Add tomatoes and simmer for 15 min

 When done simmer add heavy cream

    Stir in chicken when sauce is hot if you reheated it

 

Roughly chop some cilantro for garnish

 

Serve over rice