Chicken Tikka Masala

I really like the spices of Indian cuisine, but don't make it all that much. One dish that I always seem the gravitate to is Chicken Tikka Masala.

Ingredients:
2 pounds boneless chicken thighs
2 cups plain Greek yogurt
2 tablespoon garam masala

The spices of Tikka Masala

4 teaspoons chili powder
4 teaspoons turmeric
4 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon salt
1 teaspoon pepper
1 large yellow onion
2 tablespoons tomato paste
28 ounce can crushed tomato's
1 teaspoon Sriracha sauce
1 cup half and half
2 tablespoons chopped cilantro

Preparation:

In a small bowl combine all the spices. Set a side for later use.

 

Take the chicken and rinse in cold water and dry on paper towels. Cut the chicken into large bite size pieces and place in a large mixing bowl. Add the Greek yogurt and half of the spice mixture, mix well and let set to marinade for minimum 1 hour, preferably overnight.

 

To make the sauce, use a small food processor and puree the onion so it's like the consistency of apple sauce. Take a 12" sauté pan and heat to medium, add a table spoon of olive oil and the onion puree. Cook for about 5 minutes and the moisture in the onion will start to evaporate. Add tomato paste and the other half of the spice mix. Cook a couple of minutes and add the crushed tomato's and Sriracha sauce. Cook a couple of minutes and add the half and half. Shut off the heat while you prepare the chicken.

 

Perfect Broiled Tikka Masala Chicken 

To make the chicken we're going to use the oven broiler. Please the oven rack at the second from the highest position and turn the broiler on. Take a broiler pan and spray the surface with some canola oil. Take the chicken out of the marinade and place onto the broiler pan and make sure the chicken pieces have some space between them. Place the chicken under the broiler and cook for a couple of minutes. The chicken will cook quickly and when you start to get some burnt edges, turn the chicken pieces over and cook the other side. Monitor the cooking process making sure it doesn't burn too much. After 7 - 8 minutes the chicken is done. Remove from the oven and add to the Tikka Masala sauce.

 

Cook the chicken and sauce for another 10 minutes on low, just below a boil and lastly add the cilantro.

 

To serve, place a potion of basmati rice on the serving plate. Add some Chicken Tikka Masala on top of the rice and garnish with some Greek yogurt and chopped cilantro.