Tijerina’s Chicken Tikka Masala

Ingredients

CHICKEN MARINADE

3 boneless, skinless chicken breasts

½ cup plain yogurt

2 tablespoons lemon juice

6 cloves garlic, minced

1 tablespoon minced ginger

2 teaspoons Kosher salt

2 teaspoons ground cumin

2 teaspoons Tijerina’s Garam Masala Spice Mix

2 teaspoons paprika

SAUCE

3 tablespoons Ghee or coconut oil

1 large onion, finely diced

2 tablespoons minced ginger or grated

8 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground turmeric

2 teaspoons ground coriander

2 teaspoons paprika

1 teaspoon cayenne

1 teaspoon ground mustard seed

1 teaspoon celery salt

1 teaspoon black pepper

2 teaspoons Tijerina’s Garam Masala Spice Mix

1 tablespoon tomato puree

3 ½ cups tomato sauce

1 ¼ cups water

1 cup heavy cream

¼ cup fresh cilantro, for garnish

Method

MARINADE:

Slice the chicken into bite-sized chunks. Combine the chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.
Cover and refrigerate for at least 1 hour, or overnight.
Preheat the oven to 500°F. Line a baking sheet with sides or roasting pan with parchment paper.
Place the marinated chicken on the baking sheet and bake for 15-20 minutes, until slightly dark brown on the edges or an internal temperature of 167 degrees. You can certainly grill the chicken too and get a nice char going.

SAUCE:

Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned.
Add the cumin, turmeric, coriander, paprika, cayenne, mustard seed, celery salt, black pepper and garam masala and stir constantly for about 30 seconds, until the spices are fragrant.
Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes.
Pour in the cream and stir until combined and creamy.
Add the cooked chicken to the sauce, cooking for another 1-2 minutes.
Remove from heat and serve.

Garnish with cilantro and serve over rice or with Naan!