Chicken Tikka Masala

Ingredients

Marinade:

• 4 boneless and skinless chicken thighs cut into bite-sized pieces

• 1 cup plain yogurt

• 1 1/2 tbsp minced garlic

• 1 tbsp ginger

• 2 tsp garam masala

• 1 tsp turmeric

• 1 tsp ground cumin

• 1/2 tsp chili powder (or 1 tsp Kashmiri Chili Powder)

• 1 tsp of salt

For the sauce:

• 2 tbsp of vegetable/canola oil

• 2 tbsp butter

• 1 large onion (yellow) finely diced

• 1 1/2 tbsp garlic finely grated

• 1 tbsp ginger finely grated (or 1/4 tsp powdered ginger)

• 1 1/2 tsp garam masala

• 1 1/2 tsp ground cumin

• 1 tsp turmeric powder

• 1 tsp ground coriander

• 14 oz tomato sauce

• 1 tsp chili powder

• 1 tsp ground red chili powder (adjust to your taste preference)

• 1 tsp salt

• 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)

• 1 tsp brown sugar

• Optional - 4 tbsp Fresh cilantro or coriander to garnish

INSTRUCTIONS:

1. In a plastic bag, combine Marinade ingredients and chopped chicken.  Marinade for at least 1 hour and up to overnight.

2. Heat oil in a large skillet or pot over medium-high heat.  When oil is sizzling, add chicken in batches (do not crowd) and brown the top, do not cook all the way through. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

3. Melt the butter in the same pan used for frying the chicken. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 

4. Add garlic and ginger, sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring.

5. Pour in the tomato sauce, chili powders and salt. Let simmer for about 10-15 minutes, stirring regularly until sauce thickens and becomes a deep brown red colour.

6. Add the cream and brown sugar to the sauce and mix in. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

7. Garnish with cilantro (coriander) and serve with rice and naan.