Tikka Masala

I know I haven't written in awhile and I apologize for that. However, I recently have found inspiration in a new cookbook called How to Cook Indian by Sanjeev Kapoor. The flavors are huge and comforting and the texture is absolutely luscious. I served this with some homemade garlic naan and spiced brown rice. You can easily make your own spiced brown rice by adding 5 whole cardamom pods, 5 whole cloves, and 2 cinnamon sticks to your pot of rice—the result smells like dessert! It would probably make a lovely rice pudding as well.

Ingredients

For the chicken tikka  
3 chicken breasts, cut into 1 1/2 inch pieces
2 tsp red chile powder
2 tbsp fresh lemon juice
Salt
1 cup plain Greek yogurt
1 tbsp fresh grated ginger
1 tbsp fresh crushed garlic
1 tsp garam masala
2 tbsp grapeseed oil

For the sauce  
3 tbsp grapeseed oil
2 tbsp butter
1/2 tsp cumin seed
1 large yellow onion, finely chopped
2 tsp fresh grated ginger
2 tsp fresh crushed garlic
1/2 tsp ground roasted cumin
1 1/2 tsp ground coriander
4 medium tomatoes, chopped or 1 (15 oz) can diced tomatoes, drained
Salt
1/4 cup tomato paste
1 tsp red chile powder (I used a combination of paprika and cayenne)
1/2 tsp garam masala
2 tbsp chopped cilantro
1/2 tsp ground fenugreek
1/2 cup evaporated milk

For the chicken tikka
Put the chicken in a bowl, add 1 tsp of the chile powder, 1 tbsp of lemon juice, salt and toss to coat. Cover and marinate for about 30 minutes.

Combine the yogurt and remaining lemon juice, ginger paste, garlic paste, chile powder and the garam masala with the chicken and oil. Stir well. Cover and marinate for 2 hours.

Preheat the oven to 400°F.

Thread the chicken onto skewers. Put the skewers onto baking sheet and bake on the middle rack of the oven for 15-20 minutes. Remove from oven and slide chicken off the skewers onto a plate and set aside.
 
For the sauce 
Place a saute pan over medium heat and add oil and butter. When small bubbles appear at the bottom of the pan, add cumin seed. When they change color, add onions and saute 5 minutes.
Add ginger and garlic and saute for 2-3 minutes. Add cumin and coriander and stir well.

Add tomatoes and stir. Lower the heat to low and saute for 15 minutes or until the tomatoes are completely cooked and the oil comes to the top. Add salt and stir.

Add tomato puree and saute for 2 minutes. Stir in 1/2 cup water and cook for 2 to 3 minutes. Add chicken tikka and simmer for 5 minutes. Add chile powder, garam masala, and 1 tbsp cilantro. Stir well and cook for 2 minutes.

Stir in fenugreek and milk. Remove from heat and transfer to a serving bowl. Garnish with remaining cilantro and serve hot.