Chicken Tikka Masala

If you love Indian Food (from what I understand this dish is not truly Indian, but my favorite Indian Resturant serves it) half as much as I do you will love this recipe. It is quite easy, it just has a lot of steps. I generally make homemade Naan to go with it, it is a match made in heaven.

Chicken Tikka Masala

Chicken Marinade

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon table salt

2 pounds boneless, skinless chicken breasts , trimmed of fat and cut into 3/4" cubes

1 cup plain whole-milk yogurt

2 tablespoons vegetable oil

2 medium garlic cloves, pressed through a garlic press

1 tablespoon grated fresh ginger

Masala Sauce

3 tablespoons vegetable oil

1 medium onion , diced fine (about 1 1/4 cups)

2 medium garlic cloves, pressed through a garlic press

2 teaspoons grated fresh ginger

1 fresh Serrano Chile , ribs and seeds removed, flesh minced

1 tablespoon tomato paste

1 tablespoon garam masala (I bought this at the Indian store down the street)

1 (28-ounce) petite dice tomatoes

2 teaspoons sugar

1/2 teaspoon table salt

1 cup heavy cream

1/4 cup chopped fresh cilantro leaves (optional)

1. FOR THE CHICKEN MARINADE: Dice Chicken, place in large bowl with yogurt and all other ingredients in the marinade. Cover with plastic wrap, and refrigerate for at least 2 hours.2.

FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Arrange chicken on broiler pan or baking sheet. Broil chicken until tender and exterior is lightly charred in spots, 10 to 18 minutes.4. Let chicken rest 5 minutes, then stir into warm sauce (do not cook chicken in sauce). Adjust seasoning with salt, add in cilantro and serve with basmati rice or Jasmine Rice.

**I found this recipe on line and for the life of me cannot figure out where.

Just wanted to point out this is not my recipe.**