Chicken Tikka Masala


2 lbs chicken thighs, or breasts, medium diced
1 tablespoon, plus 1 teaspoon, ground coriander
1 tablespoon, plus 1 teaspoon, ground ginger
1 tablespoon, plus 1 teaspoon, curry powder
1 tablespoon, plus 1 teaspoon, cumin powder
1 tablespoon, plus 1 teaspoon, smoked paprika
1 teaspoon cayenne pepper (optional)
3-4 sprigs of mint, chopped finely
7-8 tomatoes
2-3 tablespoons Olive Oil
2 large onions, diced
3 garlic cloves, minced
1 serrano pepper (optional), minced, seeds removed
1 bunch of cilantro, roughly chopped
1 quart chicken stock
1/4 cup greek yogurt, or heavy cream
Salt and Pepper to taste

Marinate the chicken overnight, or at least 30 minutes, in 1 teaspoon of the following: coriander, ginger, curry, cumin, and paprika, along with the chopped mint.

Remove the rough spot from the bottom of your tomatoes (as shown in the video).

Blend the tomatoes in a blender, using a little bit of the chicken stock to help them blend easier.

Heat your pot on medium heat. Make sure the pot is hot so the chicken will brown nicely. Add oil. Add marinated chicken. Do not overcrowd the pot, or the chicken will boil, not brown.

Brown the chicken, remove from pot and set aside. Add onions and garlic to the pot. Cook until the onions are lightly browned. Add the chopped serrano pepper. Cook 1 more minute.

Season with salt and pepper.

Add the fresh tomato sauce, along with the chicken stock. Stir. Add the remaining seasonings. Stir and bring to a simmer. Simmer until the sauce has thickened and reduced by about half, approximately 30-40 minutes.

Add browned chicken to the sauce. Simmer about 20-30 more minutes, until chicken is fully cooked and very tender. Adjust the seasonings to your taste. Turn off the heat and add your greek yogurt, or heavy cream. Stir.

Add the cilantro. Serve with rice and/or naan!!
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