Jenni's Chicken Tikka Masala

I recently discovered this absolutely yummy dish. I know, I am a little behind the entire world when it comes to Indian Food, okay? I was afraid. Of what, I have no idea, but oh my my. So in my, I have to figure out how to make this dish" mood, I discovered its not all that Indian, but a britishized (is that a word) version of Chicken Masala. Leave it to the brits and their desire for gravies and an imaginative Indian chef's desire to please the customer (or so the story goes).

So, I probably read about 100 versions of Chicken Tikka Masala that there are and as always, I snarfed ideas from about 10 of them and came up with this. It was well-received by family and friends, and myself for that matter. My husband, being a gravy lover, wanted his gravy a little thicker, but that’s one of those things you can just adjust yourself.

Here it is. Enjoy. Let me know if you made any adjustments and how it worked!
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Marinade:

1 cup fresh yogurt (I use organic Greek Yogurt)
I cup finely chopped cilantro leaves
2 T ginger paste
2 T garlic paste
4 T (+/-) garam masala
2 dry red chillies chopped (more or less, depending on your heat preference)
3 T lime juice
6-8 boneless skinless chicken thighs, cut in 1/2

Mix chicken into the marinade. Cover and refrigerate overnight. When ready to put together: Grill the chicken thighs until almost done. Leave slightly pink in center. Remove to plate.

"Gravy"

1 T butter (Ghee or clarified butter)
1 med onion, finely chopped
4 cloves of garlic - finely chopped
4 red chillies - finely chopped (more or less, depending on your heat preference)
2 t ground cumin
2 t paprika
2 T garam masala
2 T brown sugar
(handful cilantro - chopped)
I large can petite diced tomatoes
1 med can crushed tomatoes
1 cup heavy cream
Salt and pepper to taste

Heat wok and melt butter. Add onions. Cook until soft. Add garlic and chillies. Cook until soft. (about 1-2 minutes). Add cumin, paprika, garam masala, brown sugar. This will make a paste-like mixture. Add diced tomatoes and crushed tomatoes. Stir well. Cook until mixture cooks down and is thick. (About 5-10 minutes). While cooking, chop chicken into nice bite-sized pieces. Add to tomato mixture. Cook an additional 5-10 minutes. Add cream. Cook until warmed thoroughly and reduced. Salt and pepper to taste.

Serve over basmati rice and Naan. For basmati rice, use a ratio of 1-1/2 c water to 1 cup of rice. Allow the rice to soak in the water for about 10 minutes prior to cooking. Fluff with a fork before serving.

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