Chicken Tikka Masala

Recipe by: Catherine Pla

Yield: 4-6 servings

Chicken Tikka Masala

One of my family’s faves. Serve with rice and naan for a delicious, hearty meal.

Masala Paste:

• 2 medium yellow onions, rough chopped

• 4 cloves garlic

• 2 T fresh ginger, grated or minced

• 2 T garam masala

• 1 T cumin

• 1 T turmeric

• 2 t paprika

• 2 t kosher salt

• 2 t ground coriander

• 1⁄8 t cayenne or more to taste

• 1⁄2 a chopped serrano or jalapeno pepper, seeds and stems removed (optional)

• Handful of cilantro stems

Place all ingredients in a food processor and pulse until smooth. Reserve a heaping 1⁄4 cup for the recipe and freeze the rest in 1⁄4 cup portions for the next time.

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• 1 c whole milk yogurt

• 2 lbs boneless skinless chicken breasts

• Salt and pepper

• 2 T ghee (or coconut oil or olive oil)

• 2 T tomato paste

• 1 28 oz can whole or crushed tomatoes

• 1⁄4 water or white wine

• 3⁄4 c heavy cream, or coconut milk

• 3 T cilantro leaves for garnish

Add 2 tablespoons of masala paste to yogurt and stir to combine. Place the chicken breasts in a dish, season with salt and pepper, then bathe in the yogurt mixture. Marinate refrigerated for 30 minutes up to 2-3 hours while you make the sauce.

Heat the ghee in a medium saucepan and add the remaining masala paste. Sauté on medium heat for a minute until fragrant then add the tomato paste and cook for a few minutes until paste has darkened. Add the tomatoes and water. If using whole tomatoes, break them up with your spatula. Simmer sauce 5 minutes, then add heavy cream. Warm through, and taste for seasoning.

Preheat broiler (or grill). Remove chicken from marinade allowing a thick coating of yogurt mixture to cling to chicken pieces. Broil or grill until chicken is cooked through (165 F degrees on an instant-read thermometer). Cut chicken pieces into large chunks and slide into sauce. Top with cilantro and serve over rice with naan.