Ingredients

Marinade:

1 cup plain yogurt, whisked until smooth

3 tablespoons Ginger-Garlic Paste,

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks

Sauce:

2 teaspoons olive oil

3 tablespoons butter

6 cloves garlic

2-inch thumb ginger minced

2 peppers, minced

2 tablespoons tomato paste

1 teaspoon garam masala

2 teaspoons paprika

8 Roma tomatoes, diced

1 1/2 teaspoons kosher salt

1 to 2 cups water

Oil, for grilling

1/2 cup heavy cream

Minced fresh chadon beni, for garnish

Cooked rice, naan, or crusty piece of bread, for serving

Ginger-Garlic Paste:

1/2 cup cloves garlic, whole

1/2 cup fresh ginger, peeled, cut into 1/2-inch slices

1/4 cup canola oil

Directions

Ginger-Garlic Paste:

1. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

Chicken Tikka Masala:

• For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator overnight.

• For the sauce: place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and peppers. Saute until lightly browned around the edges. Add the tomato paste and cook the tomato for 3 minutes. Add the garam masala and the paprika and saute for about 1 minute.
• Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, for about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
• Meanwhile, turn on your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side.
• Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh chadon beni, and serve over rice, with naan, or a crusty piece of bread.