Description

Although there are a lot of ingredients, this Indian inspired chicken dish is simple to make. Chicken thighs are first marinated in the refrigerator and then cooked in a mildly spiced tomato cream curry sauce. Serve it over your favorite rice, if desired.

Ingredients

• Chicken Tikka Marinade:
• 1 lb. boneless, skinless chicken thighs, cut into 2 inch chunks*
• 1/2 c. plain, full fat yogurt, (Greek is fine)
• 6 cloves garlic , minced ( about 1 1/2 T.)
• 1 T. freshly grated ginger
• 1 t. MCCORMICK garam masala**
• 1 t. each salt, cumin, coriander and paprika
• 1 T. vegetable oil
• 1/8 t. cayenne pepper, optional
• pinch black pepper
• 2 t. freshly squeezed lemon juice
• Chicken:
• 1 - 2 T. oil (canola, coconut, grapeseed or other neutral flavoured oil with a high smoke point. NOT olive oil.)
• Curry Sauce Spices:
• 2 t. turmeric
• 1 T. garam masala
• 2 t. coriander
• 1 t. cumin
• 1/8 t. cardamom powder
• 1/8 t. cayenne pepper
• Curry Sauce:
• 3 T. vegetable oil
• 2 T. unsalted butter
• 1 onion, finely chopped
• 1 t. salt
• 2 T. freshly grated ginger
• 6 cloves garlic, minced
• 1 T. paprika (not smoked)
• 1 2/3 c. tomato purée
• 1 2/3 c. water
• 1/3 c. plus 1 T. cream
• 1 t. sugar
• 3 T. unsalted butter

Steps

1. Chicken Tikka:
2. Combine all ingredients except for chicken in a bowl; mix. Add chicken; turn to coat; cover with plastic wrap; marinate in refrigerator overnight or 3 hours minimum.
3. Heat 1 T. oil in a non-stick skillet over high heat until smoking. Add half of the chicken; spread out; leave for 2 minutes or until charred. Turn each piece; cook second side until charred. Don't worry if not cooked inside. (Note 4) Place into bowl.