Chicken Tikka Masala

If you could choose any meal in the whole world to be your final meal, what would it be? Tough question, I know. I don't even know if I could pick any one thing, though I think chicken tikka masala would definitely be a finalist. 

Up until today, I have had zero luck making chicken tikka masala at home. I blame the jars of tikka masala at Trader Joe's that call for water instead of cream, and starter kits. None of them even compare to the beautiful orange spicy creamy goodness I buy at my local Indian restaurants. As I mentioned before I have access to at least four incredible Indian restaurants within walking distance to my house. Why would I ever make it at home? It's expensive, that's why.

This recipe isn't quite like what I buy at my local places, though it was too good not to share. Orange, spicy, and creamy, it's definitely a start in the right direction. The chicken alone is worth the recipe. It was some of the best chicken I've ever made, and I almost decided to chuck the tikka masala and just have the chicken. I will still continue to search for the my perfect tikka masala, but I'm glad I have this recipe in my arsenal to tide me over until then.

Chicken Tikka Masala

Ingredients

Chicken:

1.75 lbs of boneless, skinless chicken breast

½ teaspoon cumin

½ teasponn coriander

½ teaspoon cayenne

1 teaspoon salt

Marinade:

1 cup whole milk greek yogurt

2 cloves garlic, minced

2 teaspoons fresh ginger, grated

1 tablespoon vegetable oil

Simmer Sauce:

2 tasblespoons oil

1 large onion, finely minced

2 cloves garlic, minced

2 teaspoons fresh ginger, grated

2 fresh jalapenos, finely minced

2 tablespoons tomato paste

1 tablespoons garam marsala

28 oz can crushed tomatoes (I may try tomato puree next time)

1 tablespoons sugar

¾ cup heavy cream

Salt to taste

1/4 teaspoon cayenne for a little kick (which is what I like), or more if you like it extra spicy

Directions

In a ziploc bag, add the chicken and dry spices. Shake, and rub the chicken, coating it evenly with spices. Refrigerate the chicken up to a few hours.

Combine the yogurt, garlic, ginger, and oil in a bowl, then add to the bag of chicken. Leave out at room temperature to marinate.

Preheat the oven broiler. On a sheet pan covered in foil, dump chicken out of the ziploc bag. Broil the chicken for 15 minutes, then turn off the heat, and leave in the oven for an additional five minutes.

While the chicken cooks, make the simmer sauce.

In a medium sized dutch oven (ideally enamel cast iron), add the oil. Once hot, add the onions. Once they begin to brown and soften, add the garlic, ginger, and jalapenos. Cook for one minute. Then add the tomato paste and garam masala, and stir to combine. Stir in the crushed tomatoes and sugar. Cover the pot, and simmer for 15 minutes.

Remove from heat, and stir in cream. 

Once the chicken is cooked, cut into bite sized pieces. Add the chicken to the sauce, and gently reheat.

Serve the tikka masala on a bed of rice and naan. Oh how I wish I had naan! I forgot...never again.

Recipe Source: Heather Christo