chicken tikka masala

i guess i've been on an indian food kick lately, since i've finally started to cook again. and really, i have yet to meet a person who doesn't like chicken tikka masala, the standard, almost quintessential, indian dish (although it was first created in london). the chicken is marinated over night and is delicious even without the masala - just grill it on skewers and you won't be sorry!

i love the garlic naan - it came from the trader joe's frozen section and is great quality - i put it on the warming rack of the grill after the chicken was done and didn't even have to turn on the oven. bless grills, they are salvation in the summer. i added some peas at the last minute because i never plan for a vegetable side. does that make me a bad person?

chicken tikka

5/8 cup plain yogurt

1 tablespoon grated fresh ginger root

2 garlic cloves, minced

1 teaspoon chili powder

1 tablespoon ground coriander

1/2 teaspoon salt

1/4 cup lemon juice

2 tablespoon oil

1 1/2 lbs chicken breasts, cubed

in a bowl, add all ingredients except chicken and mix well. add the chicken and stir to coat. cover and refrigerate overnight.

masala sauce

1/4 cup ghee or vegetable oil (i used butter)

1 onion, quartered and thinly sliced

1-inch piece of fresh ginger root, finely chopped

1 garlic cloves, minced

6 cardamom pods, bruised

2 teaspoons garam masala

2 teaspoons ground coriander

1 teaspoon chili powder, or to taste

1 1/4 cups heavy cream

2 tablespoons tomato paste

1/4 cup hot water

1/2 teaspoon sugar

1/2 teaspoon salt

heat ghee in a large dutch oven, add the onions, ginger and garlic and cook over a gentle heat, stirring frequently for about 5 minutes, until softened but not colored.

add the spices and fry, stirring, for 2 minutes, until fragrant then add the cream, tomato paste, water, sugar and salt. bring slowly to a boil over medium heat, stirring, then lower the heat and simmer for 15 minutes. while sauce simmers, skewer the chicken. when sauce is done simmering, remove from heat and broil or grill chicken.

when chicken is cooked, remove it from the skewers and put it in the sauce, return to a low heat and simmer for another 5 minutes. garnish with chopped cilantro and lime wedges, serve with white rice or naan. or both. (and watch out for the cardamom pods!)