Chicken Tikka Masala

This recipe does take a little time but it is one of my favorite Indian dishes and certainly a favorite for my fellow Meals on Heals recipients!

First make Roasted Tandoori Chicken (which is amazing on it's own). Serves 6

12 bone in chicken thighs

1 c. plain yogurt

1/3 c. fresh lemon juice

1 T. peeled and finely chopped ginger

1 T. finely chopped garlic

2 t. ground cumin

2 t. ground coriander,

2 t. garam masala

1.5 t. kosher salt

1/2 t. cayenne

Marinate chicken. Remove skin and fat from chicken and make three of four diagonal cuts/slits in the top of thigh. Don't cut all the way through, but almost to the bone. This helps marinade infiltrate the meat more.

In a large bowl mix yogurt, lemon juice, ginger, garlic, coriander, cumin, garam masala, salt and cayenne. Add chicken and coat making sure marinade gets in slits. Cover and refrigerate for 2 to 12 hours.

Roast Chicken. Positions rack in center of oven and preheat to 375. Line a large baking tray with tin foil. Transfer chicken to tray spacing evenly. Discard remaining marinade. Roast unitl juice runs clear when pierced and a thermometer in meatiest part of thigh reads 170 degrees. About 45 min.

If eating, squeeze with lemon juice and sere. If making Tikka Masala, let cool completely.

Chicken Tikka Masala serves 6-8

1 2-inch long serrano chile, stemmed but not seeded

1 1-inch piece of ginger, peeled and chopped

1 28 oz. can of whole tomatoes

8 T butter

1 recipe Tandoori Chicken, meat removed from bone in large pieces, try not to shred

2 t. sweet paprika

2 T. cumin seeds, toasted and ground in spice grinder

1 c. heavy cream (don not try to use anything else, it will separate)

kosher salt

2 t. garam masala

3/4 c. chopped cilantro

In food processor pulse chile and ginger until finely chopped, add tomatoes and process until pureed. Set aside.

Melt 6 T. of butter in a heavy cast iron or dutch oven pan on medium heat. When foam subsides, add about a third of chicken meat and cook, stirring frequently, until chicken absorbs some of the butter and begins to brown. Remove with slotted spoon and repeat with remaining 2 batches of chicken.

Add remaining 2 T. butter to pan. When melted add paprika and 4 t. of the ground cumin and stir until the spices begin to darken 10-15 seconds.

Immediately add the tomato mixture. Simmer vigorously uncovered stirring frequently until sauce has thickened slightly 6-8 minutes. Add the cream and 1 t. salt and stir well.

Add chicken and stir gently to mix. Reduce heat to medium low and simmer uncovered stirring occasionally for 10 minutes. Stir in garam masala and remaining cumin. Remove from heat, cover and let rest for 15 minutes. Taste and add more salt if necessary. Transfer to bowl and garnish with cilantro. Serve with rice!

So good!