Chicken Tikka Masala

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Step 1

Toast coriander and cumin in a pan until fragrant. Remove and let cool.

Step 2

Blend spices, garlic, ginger, garam masala, turmeric, fresno chilis, and 1/4 cup of water. Then add oil and blend until smooth.

Step 3

Cut chicken into bite sized pieces.

Step 4

Combine yogurt, 2 tbps of blended tikka masala paste, and 2 teaspoons of kosher salt. Mix to combine and toss chicken in marinade. Marinate overnight in fridge or outside fridge for 20 minutes.

Step 5

Cook basmati rice according to instructions. Optionally, add in a couple cardamom pods for flavor.

Step 6

Blend whole peeled tomatoes and pass through sieve.

Step 7

Heat large pan over medium high heat with enough oil to cover the bottom. Sear chicken until brown (3-4 minutes each side). Set chicken aside.

Step 8

In the same pan, melt butter and add diced onion. Cook until transparent.

Step 9

Add the rest of the tikka masala paste and paprika. Cook until paste begins to stick to the bottom of the pan

Step 10

Add pureed tomatoes and bring to a simmer over medium heat. Let simmer for 10 minutes (until thickened).

Step 11

Add heavy cream, mix until combined, and add chicken. Bring to a simmer and cook 10-15 minutes (until chicken is cooked through)

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