Chicken Tikka Masala

Start by marinating the chicken overnight.  To create the marinade, you'll need to start by mixing together the spice mix which includes:

1 tbsp turmeric
1 tbsp garam masala
2 tsp ground coriander
2 tsp ground cumin
2 tsp kosher salt
1 tsp cayenne pepper
Then take half of this mixture and combine it with 4 cloves minced garlic, 1/2 inch of fresh grated ginger, and 1 cup of yogurt.  Chop about 2 lbs of chicken breast into large chunks.  Place the chicken in the marinade and place in large ziplock bag in the fridge overnight.

Next, saute an onion in some butter until softened. Then add 2 minced cloves of the garlic and saute until fragrant. 

 
 Then add two cans of diced tomatoes, or fresh tomatoes if you have them.  I didn't have any decent fresh tomatoes.  Also add about 1 tablespoon tomato paste, 1/2 teaspoon of white pepper, and the rest of the spice blend.  Cook for about an hour or until the sauce is darkened and thickened.

While that cooks, prepare a pan lined with aluminum foil and topped with a baking rack to cook the chicken. Spread the chicken pieces out over the rack and broil for about 8 minutes and then flip and cook another 6 minutes or so until the chicken is done.

Mmmmm....chicken...

Once the sauce is ready, put it in a blender and puree. Then add 1 cup of heavy cream.  Add the chicken to the sauce.

And serve with rice and cilantro.

This was my first attempt at Indian food, so there is a chance I'll revise this recipe later. But it was pretty darn delicious!