Chicken Tikka Masala

Work in progress.

Ingredients:

Faux Tandoori Chicken:

• 2 lbs boneless skinless chicken thighs
• 3 green bell peppers
• 3 medium onions

Marinade:

• 1 cup greek yogurt
• 5 cloves garlic, grated or minced fine
• 1 teaspoon grated fresh ginger
• 2 teaspoon garam masala
• 1 tablespoon kashmiri chili powder or smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon dried turmeric
• 1 tablespoon dried coriander
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 tablespoon kasuri methi (dried fenugreek leaves)

Tikka Masala sauce:

• 28 oz can tomato puree
• 1 cup heavy cream
• 4 tablespoons butter or ghee
• 4 tablespoons grated garlic
• 2 tablespoons grated ginger
• 1 large onion, diced fine
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup lemon juice

Directions:

1. Cut chicken into roughly 2” cubes.
2. In a bowl, add all ingredients for the marinade, and mix to combine. Add chicken, and let marinade in refridgerator at least 8 hours.
3. Place chicken on one or more lined sheet pans, and broil until charred.
4. Toss veggies in remaining marinade and broil until just charred. Don’t overcook.
5. In dutch oven, add ghee or butter, and heat on medium until melted. Add diced onions, garlic, and ginger. Cook for a few minutes until browned.
6. Add tomatoes and half of cilantro. Cook for 15 minutes.
7. Add heavy cream and lemon juice. Stir. Season with salt to taste.
8. Add chicken, roasted peppers, and onions. simmer for 10 minutes. Add remaining cilantro and serve.

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Notes:

• Original recipe for marinade: https://www.indianhealthyrecipes.com/tandoori-chicken-recipe/
• Original recipe for sauce: https://www.seriouseats.com/chicken-tikka-masala-for-the-grill-recipe