Chicken Tikka Masala

There are two parts to this recipe. The first is to grill the chicken, and the next is to prepare the sauce and add the grilled chicken to the sauce.

This recipe was provided by Rupen Rao, an Indian food entrepreneur and cookbook author. Rupen has launched his line of delicious Indian simmer sauces, which can be purchased online on his website.

Grilled chicken:

• 1 ½ lbs boneless skinless chicken breasts cut in 2 inch (5 cm) cubes
• 1 teaspoon sea salt
• 1 tablespoon curry powder
• 1 teaspoon garam masala ground
• ½ cup milk yogurt plain, whole
• 2 tablespoons lemon juice
• 2 tablespoons sunflower oil

Tikka masala sauce:

• 4 tablespoons unsalted butter
• 1 cup red onion roughly chopped
• 1 inch (2.5 cm) piece ginger
• 3 garlic cloves peeled
• 1 tablespoons dry fenugreek leaves
• 1 teaspoon curry powder
• ½ teaspoon garam masala
• 2 cups canned tomatoes chopped
• 1- cup water
• ½ cup heavy cream

Instructions

• Mix ‘Grilled Chicken’ ingredients in a medium bowl. Spread on a cookie sheet and set aside.
• Pre-heat oven at 425 °F/ 218 ℃.
• Place cookie sheet in the oven and bake for 30 minutes. Flip the chicken pieces after 20 minutes.
• Meanwhile, in a 3-qt Dutch oven over medium heat, add all the ‘Tikka Masala Sauce’ ingredients.
• Bring to a boil and remove from heat.
• Puree the sauce in a blender and bring it back to the Dutch oven over medium heat.
• Add chicken pieces to the sauce and stir. Cook COVERED on low heat for 20 minutes. Adjust salt, if required.
• Add a couple of tablespoons of water if the curry is too thick.
• Serve with good quality garlic naan.