Chicken Tikka Masala Recipe

Ingredients

• 4 garlic cloves, minced
• 2 tbsp fresh ginger root, grated
• 0.33 cup plain whole-milk yogurt
• 3 tbsp Curry Spice Mixture
• 1 lb (450 g) skinless, boneless chicken thighs, cut into large pieces
• 5 tbsp unsalted butter
• 2 tbsp minced shallot
• 2 tbsp tomato paste
• 2 serrano peppers, seeded and minced
• 1 cup canned diced tomatoes, with juice
• 2 cups heavy cream
• 1 cup chicken broth
• 1 tsp sea salt
• 3 cups cauliflower florets
• ½ cup fresh cilantro, chopped

1. Combine 2 garlic cloves, 1 tablespoon ginger root, yogurt, and 1½ tablespoons Curry Spice Mixture in a resealable plastic bag. Add chicken, seal the bag, and gently massage contents to mix. Refrigerate for 12 to 24 hours.
2. Heat a Dutch oven over medium heat. Add unsalted butter and stir until melted. Hover here for more info about kitchen foodies.
3. Add remaining 2 garlic cloves, shallot, remaining 1 tablespoon ginger root, tomato paste, and serrano peppers. Cook, stirring frequently, for 3 to 5 minutes, or until shallot softens. Add remaining 1½ tablespoons Curry Spice Mixture and cook for 1 minute, or until fragrant.
4. Add tomatoes, scraping up any browned bits from the bottom. Add heavy cream, chicken broth, and sea salt and bring to a simmer. Cover and simmer for 15 minutes.
5. Meanwhile, arrange the oven rack to the highest position. Preheat the broiler on high.
6. Scrape yogurt mixture off chicken pieces and discard mixture. Arrange chicken on a wire rack over a rimmed baking sheet. Broil for 8 to 12 minutes, or until lightly blackened on top.
7. Add chicken and cauliflower florets to sauce. Cover and simmer for 10 to 15 minutes, or until chicken is cooked and cauliflower is tender. Sprinkle with fresh cilantro to serve.