Chicken Tikka Masala

Brigette D

½c yogurt or buttermilk

1 ½t salt

1t turmeric

1t garam masala

1t coriander

1t cumin

1t msg

1 to 2lb chicken thighs or breasts, cut into 2-inch chunks

4T butter

1 onion minced

1T ginger minced

1 ¼t garam masala

1 ¼t coriander

1 ¾t cumin

½t tumeric

1 (14-oz) can crushed tomatoes- I subbed 1 fresh tomato 3T tom paste and water to match 14oz

1-¼ cups heavy cream- if using milk also use 2T corn starch and ½t baking soda

½t salt

1t sugar

¼ teaspoon freshly ground black pepper

¼ cup chopped fresh cilantro

marinade chicken 1 to 8 hours. move rack close to top and broil in oven about 8 minutes until tops are very black and middle reaches 150. alternatively, cook on grill

cook onion and ginger in butter over low heat, do not brown, 5 to 7 minutes. Add the spices and cook 2 minutes more. Add tomatoes, cream, salt, sugar, pepper and water if necessary. Simmer lightly about 15 minutes. nestle chicken on top and heath through. broil again if necessary. garnish with cilantro.

10/1½020

from once upon a chef blog. really good with cauli instead of chicken to make vegan. dry milk works well

baking soda cuts the acidity of the tomatoes so the milk doesnt curdle in the sauce. very creamy

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