Chicken Tikka Masala

It took me many years to build up to it, but once I tried Indian food for the first time, I haven't stopped craving it since.  We have an Indian restaurant literally ten feet from our back door and I am a frequent flyer there.  This gets expensive so I thought I'd try out a recipe with my new Le Crueset that I got for Christmas!  I'd say the restaurant is better but this makes a close second.

Chicken Tikka Masala
Serves: 4
Source:  Adapted from theveryhungreycook.com 


1 inch ginger
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/8 tsp coriander
1/8 tsp cumin
1/8 cardamom
 1/2 lime, juiced
4 tablespoons greek yogurt
2 boneless chicken breasts 

1/2 onion, chopped
1/4 stick butter
1 tsp garam marsala
1 tablespoon tomato paste
1/8 tsp cayenne pepper (optional)
1/8 tsp turmeric (optional) 
1 garlic clove, minced
2 cups pureed tomato
1/2 cup heavy cream (1/2 and 1/2 would work)
chopped cilantro
2 cups cooked basmati rice

Chop chicken into one and half inch cubes.  Combine first 11 ingredients in a zip lock bag and refrigerate for 24 hours. 

Preheat oven to 350 degrees.  Skewer chicken and place on baking sheet.  Bake for 20-25 minutes, turning chicken every five minutes.  In the last two turns, brush chicken lightly with butter.   

In a sauce pan or 3 qt dutch oven such as a Le Crueset, heat butter.   Saute onions until translucent.  

Add garlic, cayenne pepper, tomato paste, and garam marsala.  Saute for 2 minutes then add chicken tikka and cook for 10 more minutes.  

Add tomato puree and cook over medium-low heat with lid on stirring periodically.  After 30 minutes, add heavy cream and cook for two more minutes.  Salt and pepper to taste.  Serve over basmati rice and garnish with cilantro.  

Enjoy!

Ratings:
Miss J, 8 out of 10
Moe, TBD when he gets off work!
- Miss J