Chicken Tikka Masala

Ginger-Garlic Paste

• 1/2 cup garlic cloves
• 1/2 cup ginger pieces
• 1/4 cup oil

Marinade

• 1 cup Greek yogurt
• 3 TBSP ginger-garlic paste
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 lb boneless, skinless chicken thighs

Sauce

• 2 tsp olive oil
• 3 tsp butter
• 1/3 cup ginger-garlic paste
• 2 serrano peppers, minced
• 2 TBSP tomato paste
• 1 tsp garam masala
• 2 tsp paprika
• 8 Roma tomatoes, diced
• 1.5 tsp salt
• 1 cup water
• 1 TBSP fenugreek leaves
• 1/2 cup heavy cream
• cilantro, for garnish
• Naan and rice, for serving

1) Blend the ginger-garlic paste together.

2) Combine marinade ingredients and let chicken marinate overnight.

3) Grill (recommended) or saute chicken on high heat, until charred on each side. It does NOT need to be completely cooked through yet. Set aside.

4) Add olive oil and butter into a dutch oven and heat over medium (I use setting "4" on my stove).

5) Add serrano peppers and ginger-garlic paste and saute until peppers brown around the edges.

5) Add tomato paste and cook for 3 minutes, until dark in color.

6) Add garam masala and paprika, stir to combine and let cook for 1 minute

7) Add tomatoes, salt, and water. Bring to a boil, turn the heat down, and simmer for 20 minutes.

8) Use an immersion blender to make sauce smooth. Bring sauce to a boil and add chicken and fenugreek leaves. Turn down heat and simmer for 10 minutes.

9) Remove from heat, add cream and stir. Serve.

Recipe stolen and adjusted from here.