I've been cooking Chicken Tikka Masala at least a couple times a month for over 4 years. The recipe has evolved over time with my research and the help of a local Indian restaurant owner. He will not give me his recipe, he will however hint at what I need to change.
(I've met ring_pop's Mr.V in person and he's a very nice man. I hope that if they choose to cook this or a spin off, he's gentle on the critique!)
Yes, I have an addiction to paprika and cumin and use large quantities.
1 lb boneless chicken breast cubed into 1-1/2" pieces. (I use tenderloins cut in 1/2 or 1/3)
1C plain yogurt (I use greek)
1Tbsp lemon juice
1tsp cumin powder
2tsp coriander powder
1tsp cayenne pepper
1Tbsp minced ginger (I use jarred)
1Tbsp minced garlic (also jarred)
Mix ingredients in a large mixing bowl. Toss chicken in marinade and marinade for at least an hour. I am known to let it marinade all day or overnight.
To cook, I place the chicken on a broiler pan and bake at 350 for 10-15 minutes. I broil them for a 5-7 minutes after that. Remove from oven and set aside of you haven't started your sauce.
2Tbsp butter or oil
3 garlic cloves minced (I use jarred)
1 jalapeno, de-seeded and diced
1 small red onion
8oz tomato puree
1C heavy cream
2tsp ground cumin
1/2tsp garam masala
1tsp honey (optional)
Melt butter in large heavy skillet over medium. Saute garlic, jalapeno and onion for 1-2 minutes. Season with cumin, paprika and garam masala. Add tomato puree and cream and mix well. Simmer on low heat for 20-30 minutes until sauce thickens. Mix in chicken and simmer for 10 minutes. Add honey the last minute if you plan to do so. Garnish with cilantro.
Aaron prefers jasmine rice, so I serve it over that. I use a rice cooker, so I can ignore it while I prepare the rest of the meal. I wasn't in the mood to make garlic naan this time, so we used store bought, shame on us.