Chicken Tikka Masala

Ingredients

• 1 ½ chicken breast cut into cubes

• 3 tbsp butter or ghee

• 1 large onion, chopped

• 3 garlic cloves, grated

• 1 tbsp fresh ginger, grated

• 2 tsp ground cumin

• 2 tsp paprika

• 2 tsp garam masala

• 1 tsp ground coriander

• 1 tsp chili powder (optional, for heat)

• 1/2 tsp fresh ground cinnamon

• 2 pounds fresh tomatoes

• 1 cup heavy cream (or coconut milk)

• ½ cup chicken broth/bone broth

• 1 tsp salt (

• Green onion or cilantro, chopped (for garnish)

Instructions

1. Make the Sauce

   • Chop and puree your tomatoes in a blender or food processor.

   • In a large skillet, melt butter/ghee over medium heat.

   • Add onion and salt and sauté until browned, about 8 minutes.

   • Stir in grated garlic and ginger, cooking 1–2 minutes until fragrant.

   • Clear a space in the center of the pan to make a hot spot in the middle of the onion mixture to add cumin, paprika, garam masala, coriander, and chili powder. Toast spices briefly (30 seconds) and then stir into onions.

   • Deglaze pan with a bit of pureed tomatoes, then add all tomatoes and broth. Simmer for 1 hour or until reduced by 1/2 and texture is nicely thickened.

   • Take off heat and let cool slightly before pouring back into Vitamix or food processor to blend into smooth sauce.

   • This can be done ahead of time and kept in fridge for 1 week or freeze immediately for storage for the year. Then you just add protein of veggie of choice for easy future meals.

2. Add your protein

   • Bring the sauce back to a simmer and stir in heavy cream. Salt and pepper your chicken breasts.

   • While the sauce simmers, heat a cast iron or heavy skillet and sear your chicken breast until just lightly golden. (If using pork, do the same. If using fish or shrimp, skip the searing step.)

   • Add seared meat. Simmer for 10-15 minutes until chicken is cooked. Don't over cook or the chicken will become dry. Finish sauce with a pat of butter for a glossy finish.

   • Adjust seasoning with salt or hot peppers for heat.

3. Serve

   • Garnish with sliced green onions

   • Serve with basmati rice, naan bread, or both.

Notes:

• Always salt your onions when you are browning them, the salt draws out the water in the onions so they get a much nicer sear.

• Keep fresh ginger in the freezer for easy grating.