1/2 t cumin 1/2 t coriander 1/4 t cayenne 1 t kosher salt 2 lb chicken breasts, sliced thinly 1 cup whole milk yogurt, plain 2 t veggie

oil 3 garlic cloves, minced 2 t fresh, minced ginger combine everything but chicken in a gallon plastic bag and mix together, add chicken and allow to marinate overnight 3 T veggie oil 1 large onion, diced 3 garlic cloves, diced 1 T minced fresh ginger 1 fresh serrana chile, minced (keep in seeds if you like heat) 1 T tomato paste 2 T garam masala mix 2 T Tikka Masala mix 1 28-ounce can crushed tomatoes 2 t honey 1/2 t kosher salt 2/3 cup heavy cream 1/4 cup chopped fresh cilantro Heat oil, add onion and cook till soft. Add garlic, ginger, chile, tomato paste and spice. Cook until fragnant. Add crushed tomatoes, honey, salt and bring to boil. Reduce and simmer for 20 minutes. Stir in cream and return to simmer. Turn off heat but keep warm. Preheat broiler. Line a pan with foil. Remove chicken from bag Makin sure the chicken is still coated thickly. Discard the rest of the mixture. Broil chicken for 6 minutes on each side. It will be black and charred in spots. Flip chicken, broil for further 6 minutes. Remove from oven, let chicken rest for 5-10 minutes and cut into chunks and add to sauce.

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