Chicken Tikka Masala4
Servings: 4 people
- 4-6 bone in chcken thighs
- 1 1/2 cups plain whole milk yogurt
- 6 roma tomatos
- 1 brown onion
- 2 shallot - divided
- 6 cloves of garlic - chopped
- grapeseed, vegetable or coconut oil for sautéing
- 1 tablespoon fresh ginger - chopped
- 2 teaspoons cardamom
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons gram masala
- 2 teaspoons coriander
- 2 teaspoons turmeric
- 3/4 cup dry red wine
- 1 Pinch white sugar
- 2 bay leaves
- 1 serrano pepper - diced
- 3 cups chicken broth
- 3 tablespoons butter
- 1/4 cup of whole milk or half n half
- 1 cup whole milk plain yogurt
- 1/4 cup cucumber - chopped
- 1 teaspoon garlic - chopped
- 1 tablespoon mint - chopped
- 1 tablespoon cilantro - chopped
- 1 teaspoon cardamom
- juice of half a lemon
- salt and pepper to taste
- First, make the marinade for the chicken. Mix the yogurt, 1/2 chopped shallot, 3 cloves chopped garlic, fresh ginger, and 1 teaspoon each of: cardamom, cumin, paprika, garlic powder, gram masala, coriander and turmeric. Season with salt and pepper to taste. Whisk together and then add in the chicken thighs and cover with plastic wrap. Refrigerate for at least an hour and up to 6 hours.
- While the chicken marinates, work on your sauce! Pulse the tomato, onion and other remaining shallot together in the food processor for about 3 minutes, until fully incorporated and smooth. Pour tomato and onion mixture into a dutch oven and sauté in about a tablespoon of grapeseed, vegetable or coconut oil. Let it fry/sauté on low, stirring for about 10 minutes.
- Then add a teaspoon of cardamom, cumin, paprika, garlic powder, gram masala, coriander, turmeric, salt and pepper. Let it sauté for another 10 minutes then add the remaining 3 cloves of chopped garlic and the serrano pepper and 2 bay leaves. Sprinkle in a tiny pinch of sugar. Then add the wine and chicken broth and let it simmer of low for an hour to 3 hours with the lid askew.
- As that cooks, take the marinated chicken thighs out and cook on a baking sheet at 425º for 15 minutes- to recreate a tandoori oven.
- As the chicken finishes cooking, swirl in the butter and the milk. Mix in milk slowly so it doesn’t curdle. Then once chicken is done, add into sauce and cover for 10 minutes.
- Serve on top of white rice and garnish with fresh cilantro and enjoy with some Raita and Naan!
- Simply mix all the ingredients together in a bowl and cover and put in the refrigerator until ready to use!