CHICKEN TIKKA MASALA

Tikka Masala is one of the most popular dishes in Indian and Pakistani cuisine. It is served at almost every restaurant and the variety of selection is large. Tikka Masala is offered with Chicken, fish, prawns, lamb or paneer (Indian cheese). Whatever your selection, typically, the main ingredient is marinated in spices and yogurt, then baked in a tandoor oven and served with a spiced sauce.

For the chicken marinade

1 LB of deboned and skinless chicken thighs cut into medium sized pieces

1 TSP Tandoori masala

1 TSP ground cumin

1 TSP ground coriander

1 TBSP garlic/ginger paste

1 TBSP Kasuri Methi (fenugreek leaves)

¼ TSP ground cinnamon

Pinch of ground cloves

1 TBSP canola oil

Juice of half a lemon

¼ cup of Greek yogurt

For the Tikka Masala sauce

1 medium onion – chopped

2 TBSP garlic/ginger paste

Pinch of ground cloves

¼ TSP cinnamon

1 TSP ground cardamom

1 TSP Madras curry powder

1 TSP garam masala

1 TSP ground coriander

1 TSP ground cumin

½ TSP fennel seeds

¼ cup of whole milk

½ cup of slivered almonds

2 TBSP Kasuri Methi

1 TBSP of tomato paste

¼ cup of ½ and ½

PREHEAT OVEN TO 400F

In a medium bowl add the chicken thighs with the cumin, coriander, Tandoori masala, curry powder, garlic/ginger paste, methi, ground cinnamon, 1 TBSP of canola oil, 2 TBSP of Greek yogurt, the juice of half lemon and cut up the same squeezed lemon into large chunks and add to the bowl as well. Mix everything together and marinate for about 4 – 6 hours.

In a cookie sheet lined with foil, place the marinated chicken and bake for about 25 minutes.

Meanwhile, make the sauce. In a medium sized pan or skillet with high sides, add some ghee or oil, sweat the onions and ginger/garlic paste for a few minutes. Add the pinch of cloves, cinnamon, ground cardamom, curry powder, garam masala, cumin, coriander and fennel seeds and toast till the spices have released their oils and are fragrant.

Add the milk and slivered almonds and the methi, salt and pepper and the yogurt and ½ cup of water and simmer for about 1 hour and then puree with immersion blender.

Remove the chicken from the oven. In a small skillet add a ladle full of sauce, tomato paste, and dilute with a bit of water. Add the cooked chicken and some ½ and ½ and warm through. Sprinkle a bit more methi and serve with basmati rice or naan bread.