Chicken Tikka Masala

Chicken tikka masala is two recipes in one. Chicken tikka, marinated grilled chicken, is delicious in its own right. "Tikka masala" is literally just leftovers: that grilled chicken is made into a new dish by simmering it in sauce. 

Consider serving the two elements of this dish in other ways. Chicken tikka is delicious with flatbread as a lunch sandwich,  for example. Try using the tikka masala sauce anywhere you would use a tomato-based sauce.

For marinade:
1/2 c plain yogurt
4 tsp grated fresh ginger root
4 tsp grated garlic cloves
2 Tbsp lime juice
4 tsp Kashmiri red chili powder, to taste
1 tsp ground turmeric
2 tsp garam masala
2 tsp salt, to taste
2 lb boneless, skinless chicken breasts (or other protein: salmon, paneer, etc)

For sauce:
2 Tbsp ghee or oil
1 tsp cumin seeds
2 c onion, finely diced
2 tsp grated fresh ginger root
2 tsp grated garlic cloves
1 tsp garam masala
2 tsp Kashmiri red chili powder, to taste
1 tsp ground turmeric
1 (14-oz) can diced tomatoes with liquid
1 c water
1/2 c heavy cream (opt.)
1/4 c chopped cilantro

For marinade, mix all ingredients, then add chicken. Marinate for 30 minutes or up to overnight. Grill or broil until cooked. Set aside.

For sauce: Heat ghee or oil over medium-high heat. Add cumin seeds; sizzle 30 seconds or until fragrant. Add onion; stir. When beginning to soften, add ginger and garlic; stir. When beginning to brown, add spices. Stir 30 seconds or until fragrant. Add tomatoes and water, stirring to bring up any brown bits. Pressure cook 3 minutes on HIGH with natural release. Puree with stick blender. Add salt to taste. Stir in cream if desired. 

To finish: Chop protein to desired size. Stir into sauce. Top with cilantro. Serves 8-10 as part of an Indian meal.