Tikka Masala

Yield: More than you can eat

Chicken marinate Ingredients

  • 1 teaspoon – ground cloves
  • 1 teaspoon – ground cumin
  • 2 heaped teaspoons – sweet smoked paprika
  • 2 heaped teaspoons – garam masala (See Below)
  • 3 lemons – zest and juice
  • 8 cloves of garlic minced
  • 2 inch ginger minced
  • 6 heaped tablespoons natural yogurt
  • 1.5 lbs skinless boneless chicken breasts cubed ½ inch pieces
  • 3 fresh or dried chilies diced fine or ground

Sauce Ingredients

  • 2 onion medium dice
  • 4 cloves of garlic minced
  • 1-2 fresh or dried chilies diced fine or ground
  • 1oz fresh cilantro diced fine
  • Olive oil
  • 1 teaspoon ground coriander
  • 2 teaspoons turmeric
  • 6 tablespoons almonds ground
  • 28oz can of whole tomatoes
  • 1 chicken bouillon crushed
  • 28oz light coconut milk

Directions:

  1. Combine all ingredients for chicken marinate let sit for at least 3 hours (24 hours preferred)
  2. In a large stock pot, cook marinated chicken over medium high heat
  3. Remove cooked chicken and set aside
  4. Add olive oil and cook onion till translucent
  5. Add garlic till fragrant about 30 seconds
  6. Add chicken and rest of Sauce ingredients except for cilantro
  7. Reduce temperature to medium simmer for 30-45 minutes till sauce thicken. ***Make rice Side Dish***
  8. Add cilantro and stir to combine
  9. Serve immediately over rice and enjoy

Garam Masala Ingredients

  • 2 tablespoons cardamom seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon brown mustard seeds
  • 2 tablespoons black peppercorns
  • 20 cloves
  • 1 dried arbol chile stemmed, seeded and crumbled
  • 1 (2 1/2-inch) cinnamon stick, broken in ½
  • 1 teaspoon freshly grated nutmeg

Instructions

  1. Put all ingredients in Sautee pan over medium heat till fragrant, stir so it doesn’t burn
  2. Allow to cool, grind and mix to combine flavor
  3. Store in airtight container