Chicken Tikka Masala

Chicken Tikka Masala

Ingredients:

• 8 chicken thighs

• 1 tbsp garam masala

• 1 tsp ground turmeric

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/4 tsp ground cardamom or 4 cardamom pods, crushed

• 1/4 tsp red pepper flakes or 1 small hot pepper (wiri wiri), chopped

• 1 tsp kosher salt

• 1 cup coconut cream

• 3 tbsp fresh lemon/lime juice

• 3 - 6 cloves garlic, grated

• 2 tsp grated ginger

• 1 1/2 tbsp vegetable oil

• 3 - 4 tbsp tomato paste

• 3 cups chopped tomatoes, with juice

• water

• 1/2 cup chopped cilantro leaves/parsley

1. In a small bowl, combine garam masala, turmeric, cumin, coriander, cardamon, pepper flakes, and salt.

2. Trim chicken thighs of excess fat and hanging skin. Wash and pat dry.

3. Whisk together 1/2 cup coconut cream, lemon juice, half of the grated garlic, 1 tsp ginger and half of the spice mix in a large bowl. Add chicken and toss to coat. Marinate in the refrigerator for 2 to 4 hours or overnight.

4. Heat a heavy bottomed pan on medium heat. Add oil and swirl to coat.

5. Sauté onion for 3 minutes, stirring occasionally. Add garlic, ginger and 2 tablespoons water to spice mix, stirring to make a paste. Add spice paste and 3 tablespoons tomato paste to onions and sauté on low medium heat, stirring frequently. Cook for about 2 to 3 minutes.

6. Add chopped tomatoes with juice, 1/2 cup water, and 1/2 cup coconut cream to pan. Stir to combine, scraping any bits from the bottom of the pan. Bring to a gentle boil, reduce heat to low and simmer for 15 to 20 minutes until sauce is thickened slightly.

7. As your sauce is cooking, drain marinade from chicken and place on an oiled grill pan. Broil on high for 7 to 10 minutes, flip and broil for an additional 7 to 8 minutes.

8. Place broiled chicken in tomato sauce and continue to simmer for 10 to 15 minutes, until chicken in cooked through.

9. Garnish with chopped cilantro or parsley; serve with Basmati brown rice or potato naan.

Serves: 4 to 6

Notes&Tips:

• This creamy spiced stew has its origin in the western world, (chiefly Britain). It can be considered a fusion dish as it uses Asian spices that are tamed with tomato paste and tomatoes. Usually the meat is marinated with yogurt and grilled. In this recipe, I used coconut cream and broiled the meat.

• Chicken Tikka Masala can be served with either rice or East Indian breads (naan, garlic naan, potato naan, paratha, etc.).

• I used whole chicken thighs for my Tikka Masala, but large diced boneless, skinless thighs or chicken breast can be used. Just adjust cooking time to accommodate the smaller pieces of meat.

• Tikka Masala is not a spicy dish, but a tangy one. The spices are tamed by the addition of coconut milk (or yogurt), tomatoes and tomato paste and the lemon juice adds a nice zing to it all. The sauce is the star of this dish, so don't be surprised if you just want to eat the sauce!