chicken tikka masala

(no I didn't take this picture, but I think every recipe should have a picture so you know what it should look like when it's done.)

My attempt at Indian cuisine...it turned out pretty good...enjoy.

*Plan Ahead: This recipe requires the chicken to be marinaded overnight

*Make Ahead: The masala can be made and refrigerated for up to 3 days. Reheat gently before serving

Marinade

1 C Plain Yogurt

2 Garlic Cloves (or 1 t minced garlic)

1 T finely grated Ginger

1 1/2 t ground cumin

1 1/2 t ground coriander

1/4 t ground cardamom

1/4 t ground turmeric

Salt and Pepper

2 lbs chicken breasts (about 3-4 boneless chicken breasts)

Masala

2T plus 1 t oil (I used Olive Oil)

1/4 blanch whole almonds

1 Large Onion, finely chopped

2 Garlic Cloves, minced (1 t minced garlic)

1 t minced fresh ginger

1 1/2 T Garam Masala (you can find it at the grocery store or use my recipe below)

1 1/2 t chili powder (reduce this to 1 t or less if you don't want it hot)

1 1/2 t cayenne pepper (reduce this to 1 t or less if you don't want it hot)

28 oz can crushed tomatoes

16 oz can tomato sauce

Pinch of sugar

1 C heavy cream (add 1/4 c more to reduce the "heat" of the spices)

Night before:

In a large glass or stainless steel bowl, combine yogurt and spices from "Marinade" section. Season with Salt and pepper. Add chicken to the marinade, turn to coast and refrigerate covered overnight, I had it in the fridge for 2 days and it turned out great.

Day of Meal:

In a small skillet, heat 1 t of oil. Add almonds and cook over moderate heat, stirring constantly until golden, about 5 minutes. Transfer to a paper towel to cool and dry. In a food processor, pulse until almonds are finely ground

In a large stock pot, heat remaining 2 T of oil, add onions, garlic and ginger and cook over moderate heat until tender and golden, about 6-8 minutes

Add Garam Masala, chili powder and cayenne and cook for 1 minute, stir occasionally

Add crushed tomatoes, tomato sauce and sugar. Season with salt and pepper.

Cover partially and cook over medium heat for about 5-10, stir occasionally

While mixture is simmering, cut chicken breasts into bite-size pieces. Throw the chicken into pot of tomato mixture.

Continue simmering and cooking chicken for 20 minutes. or until chicken is cooked through, sauce should reduce and thicken slightly.

Add cream and ground almonds and cook over low heat until thickened about 10 minutes.

Serve with steamed rice and/or pita or naan bread. (we had pita bread)

**Basic Garam Masala Recipe

1 tablespoon ground coriander

2 teaspoons black pepper

2 teaspoons ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground cloves