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Chicken Tikka Masala by Junko Gemmill
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Chicken Tikka Masala

Ingredients

  • 3 pounds boneless chicken thighs
  • 2 teaspoons kosher salt

For the Marinade

  • 1 lemon lemon juice
  • 1 teaspoon red chili powder
  • 2 cups plain yogurt
  • 4 teaspoons grated ginger
  • 4 teaspoons minced garlic
  • 4 teaspoons Tandoori spice mix recipe follows

For the Sauce

  • 2 tablespoons ghee
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 4 whole cloves
  • 56 ounces diced fire roasted tomatoes canned
  • 3 tablespoons tomato paste
  • 1 cup heavy cream
  • 3 1/2 teaspoons garam masala
  • 2 tablespoons honey
  • 1 1/4 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground tumeric
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon cayenne pepper adjust to increase or decrease spice level

For the Tandoori spice mix

  • 4 teaspoons paprika
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 2 teaspoons fennel seeds
  • 1 tablespoon ground coriander
  • 1 teaspoon ground tumeric
  • 1/4 teaspoon cayenne pepper

Instructions

Prepare the Tandoori spice mix

  • Combine all the spices in a medium sized bowl and whisk together well. Keep in an air-tight container for up to 6 months.

Marinate the chicken

  • Rinse the chicken with cold water and pat them dry with paper towels. Season them on both sides with the kosher salt.
  • In a large bowl or glass container, combine the lemon juice, red chili powder, yogurt, ginger, garlic and Tandoori Spice. Cover with plastic wrap or a lid and marinate for at least 1 hour, or as long as 6 hours.

Broil the chicken

  • Preheat the oven to Broil.
  • Line a baking sheet with aluminum foil and lay the chicken pieces on top in a single layer.
  • Place the baking sheet in the middle oven rack and broil the chicken until the chicken chars slightly, about 10 minutes. If a lot of liquid starts pooling on the baking sheet, transfer chicken to a fresh baking sheet lined with aluminium foil and place back in the oven.

Make the sauce

  • Melt the ghee in a large sauté pan over medium-low heat. Add the cardamom pods, cinnamon sticks and whole cloves. Stir fry until fragrant.
  • Add the diced tomatoes and tomato paste. Sauté for 3 minutes.
  • Add the cream, garam masala and honey and stir. Add the salt, paprika, cumin, coriander, ginger, tumeric, cloves, black pepper and cayenne.
  • Stir to blend, then add the chicken. Cover the pot partially and simmer for 15 minutes on low.
  • Serve with Basmati rice or Naan.