Tikka Masala

When making this comforting spiced Indian chicken dish make sure to marinate the chicken with the yogurt and spices. Toasting the spices really enhances all their beautiful flavors. The yogurt will help tenderize the chicken allowing the spices to soak into it. I also love a bit of heat so I add the chili peppers and cayenne but you can omit one or the other if you wish. Also make sure you have some basmati rice or naan to soak up all that sauce.

Ingredients

• 7 garlic cloves, peeled and minced
• 1 tbsp +1 tsp. fresh ginger, peeled and minced
• 2 cups plain greek yogurt
• 1 1/2 tsp. ground tumeric
• 1 tbsp. garam masala
• 1 tsp. ground cumin
• 2 tsp. ground coriander
• 1 tsp. ground paprika
• 1 tsp. cayenne
• 2 lbs. chicken thighs, boneless and skinless
• 3 tbsp. ghee, or clarified butter (or vegetable oil)
• 1/2 cup onion, small diced
• 1/4 cup tomato paste
• 3 dried chilies de árbol or red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 can coconut milk unsweetened
• salt and black pepper to taste
• Garnish with cilantro and toasted cashews

Directions

In a small dry sauté pan combine all the spices together and toast them over medium heat on the stove just until toasted and fragrant. Make sure to constantly be stirring or shaking them they will easily burn.   In a small bowl add in the toasted spices, ginger, garlic and yogurt. Stir until all combined. Add the chicken and make sure it’s all covered with the spiced yogurt. Let marinate in the fridge for 4 hours or overnight.

In a large dutch oven, over medium heat add the ghee. Start to brown the marinated chicken just to get a nice sear on the outside. Remove the chicken and set aside. In the same pan add the onions, and cook just until translucent and then crushed tomatoes, tomato paste, coconut milk and chilies, stir the bottom of the pan to deglaze and bring to a low boil. Add the chicken back in and let it all simmer on low together covered for about 30-45 minutes just until the sauce is thickened and the chicken is tender and cooked through. I like to serve over naan or coconut basmati rice. Serve immediately, and garnish with cilantro and cashews. It will keep in the fridge for up to a week or in the freezer for 2-3 months.