Chicken Tikka Masala
Ingredients
For the marinated chicken:
• 1 pound boneless, skinless chicken, cut into bite-sized pieces
• 2 tablespoons plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon minced or grated garlic
• 1 tablespoon minced or grated ginger
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon paprika
• 1 teaspoon toasted and ground cumin
• 1/4 teaspoon salt
For the sauce:
• 2 tablespoons butter
• 1 onion, diced
• 1 serrano chili, diced
• 1 tablespoon minced or grated garlic
• 1 tablespoon minced or grated ginger
• 1 tablespoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon toasted and ground cumin
• 1 tablespoon paprika
• 1/4 teaspoon cayenne pepper
• 2 cups tomato puree (1 15-ounce can)
• 1/4 cup heavy cream
• 1 tablespoon dried fenugreek leaves (optional)
• 1 teaspoon garam masala
• Salt to taste
Directions
For the marinated chicken:
1. In a bowl, combine the chicken, yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cayenne pepper, paprika, cumin, and salt. Mix well and let it marinate for at least 20 minutes, or overnight for best results.
2. Remove the chicken from the marinade, shaking off any excess. Grill or pan sear the chicken over medium-high heat until lightly charred and cooked through, about 2-4 minutes per side. Set aside.
For the sauce:
1. In a large pan, melt the butter over medium heat. Add the diced onion and cook until tender, about 5-7 minutes.
2. Add the diced serrano chili, garlic, ginger, garam masala, turmeric, cumin, paprika, and cayenne pepper. Cook until fragrant, about 1 minute.
3. Stir in the tomato puree and the cooked chicken. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Stir in the heavy cream, dried fenugreek leaves (if using), and additional garam masala. Season with salt to taste.
5. Serve the chicken tikka masala over rice and enjoy!