Tikka Masala

Ingredients

MARINADE

3 large boneless, skinless Chicken Breasts

1/2 Cup Plain Yogurt

2 Tbsp Lemon Juice

6 Garlic Cloves, minced

1 Tbsp Minced Ginger (tube is fine)

2 tsp Salt

2 tsp Ground Cumin

2 tsp Garam Masala

2 tsp Paprika

RICE

Pinch of Salt

10 Cloves

5 Bay Leaves

1 Star Anise

6 Green Cardamom Pods

2 Cups Basmati Rice

SAUCE

3 Tbsp Olive Oil

1 large Yellow Onion, chopped

2 Tbsp Ginger, minced (tube)

8 Garlic Cloves, minced

4 tsp Ground Cumin

2 tsp Cayenne Pepper (to taste)

4 tsp Ground Turmeric

4 tsp Ground Coriander

4 tsp Paprika

4 tsp Chili Powder

4 tsp Garam Masala

1 Tbsp Tomato Puree (or paste)

3 ½ Cups Tomato Sauce (one big can)

1 ¼ Cups Water

1 Cup Heavy Cream

Cilantro for garnish (optional)

Directions

MARINADE

Cut chicken into bite-sized chunks and combine with all marinade ingredients in a Ziploc bag

Refrigerate covered for at least one hour, up to overnight

RICE

Add all ingredients to rice cooker, cook as directed

Pick out herbs and fluff rice

SAUCE

Soak bamboo skewers in water at least an hour prior to cooking

Preheat oven to 500°F

Line a high sided baking pan with parchment paper and place a wired cooling rack on top to keep the chicken elevated slightly so that all sides can be heated evenly

Slide chunks onto skewers, then place the skewers onto the wire rack and bake for 15 minutes, flipping once halfway through, or until the edges of the chicken chunks are dark brown. Once done, remove chicken from the skewers by gripping the end and sliding a fork down the skewer. Set chicken aside

In a deep sauce pan, heat oil over medium heat and sauté onion, ginger, and garlic until tender

Stir in all spices (cumin through garam masala) and stir constantly until mixed well and fragrant (about 30 seconds)

Stir in tomato puree, tomato sauce, and water. Bring to a gentle boil and cook for about 5 minutes

Pour in heavy cream and stir until mixed well

Let simmer on low for 10 minutes

Add chicken and fully coat in sauce. Let simmer until chicken is heated through (about 5 minutes)

Serve over rice and garnish with cilantro