Chicken Tikka Masala

I wondered, what's the difference between chicken tikka masala and butter chicken? It really shares some similarities in the recipe. The only difference I know is that I grill the chicken for tikka masala but that's a personal preference. To be honest, I really don't know the answer. Some say the chicken was an Indian dish but the masala sauce was made by a British.

Anyways, I really love Indian cuisine, they have been always very aromatic with lots of flavor characteristics. What I love about it is that it's very herbaceous, earthy, nutty and floral which all comes together to bring comfort to me. Some of my favorites are:

• Lamb kebabs (Madhu Kabab)

• Bean dhal (Chana urad dall)

• Chicken vindaloo (Murghi vindaloo)

• Tandoori chicken (Murgh tandoori)

• Meat samosas (Keema samosa)

The chicken in this recipe is marinated in ginger, garlic,, and spices. The yogurt really helps to tenderize the meat to make it moist and juicy. Then grilled to add smokiness to the overall dish.

You can make ginger and garlic puree but I suggest using Mommy jess ginger paste. It's great for everything, saves you time and effort. Plus, you get to support local products and mommy entrepreneurs.

Hope you love this recipe guys!

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Serves 2-3

For the ginger paste

• 5 cloves Garlic

• 1 pcs Ginger (thumb size)

For the spice mix

• 3 tsp Garam masala

• 2 tsp Chilli powder

• 2 tsp Cumin

• 2 tsp coriander seed (ground)

For the chicken marinade

Ingredients:

• 2 pcs Chicken breast

• 2 tbsp Ginger paste

• 1/2 cups Plain yoghurt

• 1 tbsp Spice mix

• 2 tsp Salt

For the masala sauce

Ingredients:

• 50g Tomato paste

• 2 pcs White onions

• 6-7 pcs Tomatoes (kamatis)

• 4 tbsp Ginger paste

• 1 cup Water

• 1 1/2 cup Heavy cream

Method:

1. Make the ginger paste in a mortar and pestle.

2. Make the spice mix.

3. Cut the chicken into medium size cubes, add all marinating ingredients and marinade for 2-6hrs.

4. In a food processor, combine tomatoes, onions, garlic, and ginger. Pulse until fine.

5. Transfer to a pan over medium-low heat. let it cooked for 5-10 mins.

6. Add the tomato paste. stir

7. Add the spice mix, let it cook for 4-5 mins until fragrant.

8. Add water, Let it boil then lower the heat and simmer for 4o mins or until slightly thick.

9. On high heat, grill chicken both sides in until grill marks but still raw inside.

10. Transfer chicken to the sauce, simmer for 20 mins.

11. Season the chicken with salt and pepper.

12. Remove from heat and add cream. Stir

13. Serve with coriander, toasted cashews, rice and roti bread. Enjoy