Tich's Chicken Tikka Masala

This impressive Indian dish is made with a homemade marinade for the chicken breasts and a mouth-watering gravy. Serve with Basmati rice and warm naan if desired.
Directions for: Tich's Chicken Tikka Masala

Ingredients

Marinade

1 cup plain yogurt

1 Tbsp ginger garlic paste

tsp red chili powder

tsp garam masala

tsp dried fenugreek

2 lb(s) boneless chicken breasts

1 pinch salt

Gravy

1 tsp whole cumin

1 tsp whole coriander

3 cloves garlic, finely chopped (1 Tbsp)

3 white onions, finely chopped (2 cups)

1 Tbsp ginger garlic paste

4 large tomatoes, finely chopped (2 cups)

1 tsp turmeric powder

tsp red chili powder

tsp dried fenugreek

tsp garam masala

1 tsp ground cumin

1 Tbsp butter

cup cream

1 tsp honey

1 Tbsp chopped ginger

2 Tbsp chopped cilantro, plus more for plating

red bell pepper, sliced (1/2 cup)

green bell pepper, sliced (1/2 cup)

Salt

Vegetable oil, for frying

Basmati rice (optional)

Naan, warmed (optional)

Directions

Marinade

1. To make a marinade for the chicken, stir together yogurt, ginger garlic paste, red chili powder, garam masala, dried fenugreek, and salt.

2. Submerge chicken in the marinade; cover and refrigerate for 6 to 8 hours. Add chicken pieces to the bowl and submerge them in the marinade; cover and refrigerate for 6 to 8 hours.

3. Once chicken is done marinating, preheat barbecue or oven to 400F.

4. Remove chicken from marinade and slide onto skewers.

5. Grill chicken for 6 to 7 minutes; flip and continue grilling for 6 to 8 minutes, until chicken is no longer pink in the centre.

6. Set chicken aside while you make the gravy.

Gravy

1. Heat 1 tablespoon of cooking oil in a large saucepan over medium low heat until oil starts to shimmer.

2. Stir in whole cumin and coriander; heat until spices start to sputter.

3. Add garlic and half of the white onion (1 cup); stir and cook over medium low heat for 12 minutes, until onions are soft and caramelized.

4. Once onions have softened, add ginger garlic paste and chopped tomatoes; continue stirring and cooking for 1 to 2 minutes.

5. Stir in a pinch of salt, turmeric powder, red chili powder, dried fenugreek, garam masala, and cumin; continue stirring and cooking for 2 to 3 minutes.

6. Slide the cooked chicken off the skewers into the pan and add butter, cream, honey, ginger, and cilantro.

7. Simmer chicken in the sauce for 3 to 4 minutes.

8. In a separate pan, heat oil over medium heat.

9. Add peppers and the reserved onions (1 cup) to the pan; stir and cook for 1 to 2 minutes.

10. Transfer peppers and onions into the pan with the chicken and simmer sauce over medium low heat for an additional 2 minutes.

11. Divide chicken and sauce between serving dishes, sprinkle with chopped cilantro, and serve with basmati rice or warm naan bread.