Here is another classic Indian recipe.  This is probably one of my wife's favorite dishes.  Easy to make and delicious.  A great cost effective meal that can last for days which is perfect for left overs.   This recipe for tikka masala is a large batch so if you are by yourself or just a few of you, you might consider cutting the recipe in half, or just plan on eating it for a week. The sauce is a lot but I love having a lot of sauce over my rice and for dipping my bread.  I also made a few dipping sauces for papadam and naan bread which I will give later.

10 pieces of skinless, boneless chicken thighs cut into cubes

1/2 cup of yogurt

1/2 lime juiced

1 tbsp of ground cumin

1/2 tsp of graham masala

Tikka Masala Sauce

1 yellow onions sliced

1 tsp of fresh ginger minced

6 garlic cloves minced

2 28oz cans of whole peeled tomatoes

32 oz of chicken stock

4 tbsp of ground cumin

1 tbsp graham masala

6 kasmiri chiles

2 jalapenos sliced

1/2 cup of cream

1/2 cup of yogurt

3 tbsp of chopped cilantro

4 tbsp of ghee or olive oil

1/2 stick of butter cold (optional)

Cayenne to taste

In a mixing bowl add chicken, lime juice, yogurt, and spices.  Mix well and let the chicken marinate for at least an hour.  Then when ready take the chicken out and season with salt aggressively.

In a large braising pot add 4 tbsp of ghee or olive oil to the pan on medium high heat.  Add the marinated chicken to the pot and saute very quickly for about 3 minutes.  Take the chicken out (some pieces will still be raw in the middle but that is perfectly fine) and place in a bowl.  Add to the same pot onions, ginger, kasmiri chiles, jalapenos, and garlic.  Saute for 3 minutes and then add the cumin and graham masala. Cook for 1 more minute and then add the chicken stock and tomatoes.  Bring all of this up to a boil and then turn down to a simmer.  Cook for 20 minutes and then in batches, puree the sauce in a blender until smooth and return it back into the same pot.  Once all the sauce has been pureed and is back in the pot, add the chicken back into the sauce.  Cook for 20 minutes and add the cream and yogurt. Cook another 5 minutes or so and finish the sauce with chopped cilantro, salt, and a little cold butter.  (You can leave the butter out but adding it adds a richness to the sauce).  If the sauce is not spicy to your liking then add some cayenne pepper until you get the desired heat you want.  Serve with rice, fresh papadam, naan, spicy mint chutney, tamarind chutney, and yogurt sauce.