Chicken Tikka Masala

I HAVE NOT STOP COOKING! Just got tied up with work. Expecting to post all the recipes Mrs. Fee and I have been enjoying since my last post. First up, Chicken Tikka Masala. This is definitely a recipe to do during the weekend. It's not complicated, just that you have a 4 to 6 hrs marinate time. But once done, with pilaf rice, it is perfection! It's not spicy, but has a nice smoky falvor to it. Not comparing it to dishes at Indian restaurants I have been, but pretty darn close. I updated the recipe from The Bitten Word, who are a good source for recipes.

Some keys to this recipe:

• Find a spice shop! As you will see below, you will have 6 spices, half of which you will have a hard time finding in the regular grocery stores. For those in RTP, would recommend going to Savory Spice Shop. 
• Invest in a microplane grater, as it's the only way to truly grate garlic and ginger into a paste
• When following the recipe, make sure to add 1/4 cup of whipped cream at a time. Do not pour the full 2 cups as that will bring down the heat. 

Requirements:

• Heavy pot (i.e. Cast iron dutch oven)
• A microplane
• pan and rack to fit under a broiler 

Ingredients:

6 garlic cloves, finely grated

4 teaspoons finely grated peeled ginger

4 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 cups whole-milk yogurt (not Greek)

1 tablespoon kosher salt

2 pounds skinless, boneless chicken breasts, halved lengthwise

3 tablespoons vegetable oil

1 small onion, thinly sliced

1/4 cup tomato paste

6 cardamom pods, crushed

2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes

1 28-ounce can whole peeled tomatoes

2 cups heavy cream

3/4 cup chopped fresh cilantro plus sprigs for garnish

Steamed basmati rice

Preparation

Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.

Heat oil in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.

Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.