Chicken Tikka Masala

Serves 6
  • 1 cup finely chopped cilantro, plus more for garnish

  • 2 tbsp. fresh ground ginger

  • 3 tbsp. finely minced fresh garlic

  • - fresh ground black pepper, to taste

  • 2 dried chipotle chiles

  • 3 tbsp. lemon juice

  • 5-6 tbsp. Kowalski's Garam Masala, divided

  • 1 cup plain yogurt

  • 2 lbs. boneless skinless chicken breasts, cut into 2" pieces

  • 3 tbsp. canola oil, divided

  • 2 onions, finely chopped

  • 6 cloves garlic, minced

  • 14.5 oz. can diced tomatoes

  • 3 tbsp. almond paste

  • 2 tsp. brown sugar
  • 1-2 tsp. paprika, to taste
  • 1 tsp. coriander
  • 1 cup half-and-half
  • - kosher salt, to taste
  • - naan, for serving

In a food processor, combine first 6 ingredients (through lemon juice). Add 3-4 tbsp. garam masala; pulse until a smooth paste forms. In a small bowl, combine paste with yogurt; stir to combine. Add chicken to yogurt mixture, stirring to coat; cover and refrigerate 8-24 hrs. Heat about ½ of the oil in a large skillet over medium-high heat; sauté chicken, stirring occasionally until golden-brown. Remove chicken from pan; set aside. Reduce heat to medium and add remaining oil and onion to the pan used to cook the chicken; cook until onion is tender and translucent. Add garlic; cook 1-2 min. Stir in tomatoes, almond paste, brown sugar, paprika, coriander and remaining garam masala; reduce heat to medium-low and cook, stirring occasionally until a thick paste forms. Return chicken to the pan; cook for 10 min until everything is hot and chicken is done all the way through. Remove pan from the heat; stir in half-and-half. Season with salt and black pepper to taste. Garnish with cilantro and serve with warm naan.

Note: To make almond paste, grind whole roasted, unsalted almonds to a paste in a food processor.