Chicken Tikka Masala

Chicken Tikka Masala

Ingredients
For the chicken marinade:
2 Pounds Chicken strips, breasts or thighs.
1 cup plain yogurt
1 1/2 tablespoons minced garlic
1 tablespoon ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
1 teaspoon of salt
For the sauce:
2 tablespoons of vegetable/canola oil
2 tablespoons butter
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
14 oz (400g) tomato puree (tomato sauce/Passata)
1 teaspoon Kashmiri chili (optional for colour and flavour)
1 teaspoon ground red chili powder (adjust to your taste preference)
1 teaspoon salt
1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
1/4 cup water if needed
4 tablespoons Fresh cilantro or coriander to garnish

Instructions

In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Bake chicken in oven until cooked, then cut into chunks. Set aside.

Melt the butter in a large pot and Fry the onions in it until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

Stir the cream into the sauce. Add the chicken and its juices and cook for about five  minutes, until sauce is hot again. 

Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.