Name: Chicken Tikka Masala
Ingredients: For the Marinade (); 2 teaspoons garam masala; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 tablespoon paprika; 1 teaspoon ground turmeric; 1 tablespoon fresh ginger (peeled and finely grated); 6 garlic cloves (peeled and finely minced); 1 cup whole milk yogurt; 1 ½ pounds chicken breast (boneless and skinless, cut into bite-sized pieces. Chicken thighs work well too); For the Masala; ½ teaspoon ground cardamom (or 6 cardamom pods, crushed); 1 teaspoon paprika; ½ teaspoon chili powder; 1 teaspoon garam masala; 1 tablespoon olive oil; 1 onion (peeled and sliced); 1 tablespoon fresh ginger (peeled and finely grated); 4 garlic cloves (peeled and minced); 3 tablespoons tomato paste; 1 28 oz can whole peeled tomatoes; 1 cup half and half (cream (light or heavy), or evaporated milk); ¼ cup cilantro (chopped, for garnish (optional)); salt; pepper

To make the marinade:
In a medium bowl, stir together the garam masala, coriander, cumin, paprika, turmeric, garlic, ginger and yogurt. Sprinkle with salt and pepper, and fold in the chicken
Cover and chill for up to 12 hours. If you only have 15 minutes, that will work well too. The longer this marinates, the more flavorful it will be
To make the masala:
Combine the cardamom, paprika, chili powder, and garam masala, and set this aside
On the stove top, heat a Dutch oven or medium-sized stock pot over medium-high heat. When it’s hot, add the olive oil, then add the chicken. Reserve the marinade. Cook until it’s almost cooked through, stirring occasionally, approximately 5 minutes. Remove from the heat and set aside
If the pot is a bit messy with marinade stuck to it, either clean it, or get another one and continue to the next step
Reduce the heat to medium. Add the onion and cook for 5 minutes, stirring occasionally, until the onions are brown and slightly tender.
Add the ginger and garlic, and stir until fragrant, around 30 seconds. Add the spices that were set aside, and stir until they’re fragrant, around 1 minute. Stir in the tomato paste
Add the tomatoes, either crushing them by hand before you put them in the pan, or use a potato masher to crush them. Bring to a boil, then reduce heat and simmer, stirring often, until much of the liquid is almost gone, around 8 to 10 minutes
Add the half and half and the chicken, and gently simmer for 5 minutes. Don’t let this come to a hard boil, or the half and half may break apart. This will still taste great, but will look odd
Adjust the flavors to your liking, and serve over rice. Garnish with cilantro, and serve

Chicken Tikka Masala

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