Chicken Tikka Masala

 

Marinade:

• 2lbs boneless and skinless chicken thighs or breast, cut into bite-sized pieces
• 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

Combine yogurt with spices, coat chicken and let marinate for at least 1 hour

For the sauce:

• 2 tablespoons butter
• 2 small onions (or 1 large onion) finely diced
• 1 1/2 tablespoons garlic, finely grated
• 1 Tbsp fresh ginger, grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 14 oz tomato sauce
• 1 teaspoon Kashmiri chili
• 1/4-1 teaspoon ground red chili powder (depending how spicy chili powder is)
• 1 teaspoon salt
• 1 can evaporated milk
• 1 teaspoon brown sugar

INSTRUCTIONS

• Combine marinade ingredients and marinate for at least 1 hour
• Heat plenty of oil in a large pan or pot. Fry chicken in batches until browned, remove from pot and set aside.
• Deglaze the pan with butter or a little red wine. Fry onions in butter until soft, 2-3 minutes.
• Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Cook for about 20 seconds until fragrant.
• Pour in the tomato sauce, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour. Add water to thin as needed to prevent burning. 
  Note: I like to use an immersion blender at this point to smooth out the sauce.
• Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
• Serve over rice.