Chicken Tikka Masala

So thank you pinch of yum for some of my photos and most of all the recipe! Now, it is a bit of work; if you make the masala paste on the same day. However, once you have a few in the freezer; voila, easy breezy... She also has directions for Instant Pot or Slow Cooker.

I stuck with the original recipe of the Masala Paste, except the cayenne I replaced with red pepper flakes. I found exactly the 3 tablespoons Garam Masala at Whole Foods!

Ingredients for Masala Paste:

• 2 onions, chopped
• 5 cloves garlic, minced
• 2-inch piece of fresh ginger, minced
• 3 tablespoons garam masala
• 1 tablespoon each chili powder, turmeric and cumin
• 1/2 teaspoon ground cloves
• 2 teaspoons Celtic salt (coarse salt)
• 1/2 teaspoon cayenne ( I used red pepper flakes)
• small pile of cilantro
• juice of one lemon ( about 1/4 cup)

Directions for Masala Paste:

Pulse all ingredients into a food processor until smooth. For each recipe use 1/4 cup of the paste. Freeze the rest. As pinch of yum says "Boom"!

Ingredients for Chicken Tikka Masala:

• 2 lbs bones skinless chicken breasts, cut into bite size pieces
• 1/2 cup plain yogurt ( I used the whole container)
• 1 tablespoon Masala Paste

Directions:

Combine yogurt and Masala Paste. Add chicken and coat all pieces. Marinate in frig for 30 minutes.

This is where I deviate from pinch of yum. Instead of browning chicken pieces on top of the stove in a skillet; I chose to grill. 3-4 minutes per side. (Note to self: I did cook on top of stove; did not need to add any oil).

Rest of Ingredients:

• 2 cups tomato puree
• remainder of the Masala Paste
• 1 cup heavy cream or 14 - ounce coconut milk ( I used cream as had in the freezer)

Rest of Directions:

Combine the tomato puree, Masala Paste and add the chicken pieces. Simmer 15-30 minutes. Add the cream or coconut milk, stir to combine, heat gently and adjust salt.

Serve with Curry Rice Pilaf with Apples (blog: May 9, 2020 label: rice) and chopped cilantro OR for the bomb: Cilantro Lime Sauce (blog: April 7, 2019 label: sauce) & toasted almond slivers.
This is one I think will benefit from cooking ahead and allow the flavors to meld.