Chicken Tikka Masala

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Step 1

In large bowl, whisk marinade ingredients together. Add chicken pieces and marinate overnight.

Step 2

Preheat oven to 425F. Spread chicken on baking sheet and cook, 18 to 20 minutes. Remove and allow to cool then halve the pieces.

Step 3

Puree tomatoes in food processor. In large pot or dutch oven, heat oil and butter over medium-high, until shimmering. Add cumin seeds and let crackle. Add onions and cook, stirring constantly, until dark brown. Stir in ginger, garlic and cook for 30 seconds. Add pureed tomatoes and beggi mirch and cook for 15 minutes, until most of the liquid has evaporated. Reduce heat and add ginger, green chili, and tomato paste. Cook for 2 minutes.

Step 4

Stir in cream, fenugreek leaf powder, salt, bell peppers, and cooked chicken into masala. Cover and simmer for 5 minutes them serve over basmati rice.