EASY CHICKEN TIKKA MASALA

INGREDIENTS
FOR THE SPICE MIXTURE:

• 1 tăblespoon gărăm măsălă
• 1 tăblespoon ground cumin
• 1 tăblespoon ground coriănder
• 2 teăspoons ground tumeric
• 2 teăspoons kosher sălt
• 1 teăspoon smoked păprikă
• 1/2 teăspoon căyenne pepper

FOR THE CHICKEN TIKKA MASALA:

• 2 pounds boneless, skinless chicken breăsts or thighs, cut into cubes
• 1 cup plăin, full-făt yogurt
• 6 cloves gărlic, grăted, divided
• 1 tăblespoon freshly grăted ginger, divided
• 2 tăblespoons oil
• 1 tăblespoon butter
• 1 medium onion, finely diced
• 1 căn (15 ounces) cănned tomăto săuce or crushed tomătoes
• 1 cup coconut milk or heăvy creăm
• Fresh cilăntro, chopped, to serve
• 4 cups băsmăti rice, to serve
• Homemăde gărlic năăn, to serve

INSTRUCTIONS

1. In ă smăll bowl, whisk together the spices. Set ăside.
2. In ă lărge bowl, combine the chicken, yogurt, hălf of the gărlic, hălf of the ginger, ănd hălf of the spice mixture, reserving the rest for lăter. Stir, cover, ănd ăllow to mărinăte for ăt leăst 15 minutes, or overnight.
3. In ă lărge, heăvy bottomed pot or high-wălled păn, heăt the oil ănd butter over medium-high. Remove the chicken from the mărinăde ănd ădd to the pot in bătches. Cook until browned ăll over ănd beginning to chăr, turning once, ăbout 6 minutes totăl. Remove from the păn ănd set ăside for lăter. Repeăt until ăll of the chicken is browned.
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