Chicken Tikka Masala

Ever since I was little my mother and I would go to the Indian Palace in Mill Valley. For some apparent reason time seems to stop there when you enter its doors. The hard-working staff are always so kind. Once a server saw me admiring the dollar origami that hung around the restaurant, and several times afterwards he would make me all sorts of origami creations. I really miss the restaurant now that we are in quarantine and as an homage I made chicken tikka masala for my family.

I believe that Indian cuisine is underrated and does not receive the amount of respect and admiration it deserves, especially in the United States. Just as French cuisine is taught all around the world, so should Indian cuisine.

Ingredients:

For the marinade:

1 cup of plain yogurt (no flavoring as this will affect the taste of the chicken)

½ lemon juice

3 cloves of garlic (finely grated)

1 tbsp ginger (finely grated)

2 tsp garam masala

½ tsp salt

6 boneless skinless chicken thighs (cut into bite size pieces)

For the sauce:

2 tbsp vegetable/canola oil

2 tbsp butter

2 medium yellow onions (finely diced, Julienne)

3 cloves of garlic (finely grated)

1 tbsp ginger (finely grated)

1/2 tsp turmeric powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala 1

tsp ground red chili powder

2 cups Strained Tomato Sauce

1 cup Heavy Cream

Salt to Taste

Fresh Coriander to garnish

Directions:

1. In a bowl, combine all ingredients and marinate for (a minimum of) 1 hour. As most marinades go the longer the amount of time, the better. I like to make mine 24 hours in advance the maximize the flavors.

2. In a large pot, heat oil on Medium-High. When hot, add chicken pieces, ensuring not to crowd the pan. Cook for 2-3 minutes a side, until browned.Set aside. *The Chicken doesn’t have to be cooked through at this stage

3. In the same pan, add butter and Onions, and cook until soft and translucent. Add Ginger and Garlic, and sautee for 30-45 seconds. Then add Turmeric, Coriander Powder, Cumin, Garam Masala. Fry until fragrant (15-20 seconds).

4. Add Tomato Sauce, Ground Red Chili and season with salt to taste. Simmer for 15-20 minutes on low heat, stirring occasionally until Tomato Sauce thickens, and takes on a deep reddish brown colour.

5. Add Chicken and Heavy Cream, and cook for an additional 10 minutes until mixture is bubbling, glossy, and thick.

6. Garnish with fresh Coriander and serve with hot Basmati Rice, and/or Naan/Rotis.