Chicken Tikka Masala

Prepare the Marinade and the Chicken:
In a small saucepan, add the coriander and cumin seeds & toast them for 2 minutes. Remove and cool.

Blend the toasted seeds until they’re as fine as possible.

Next, add the garlic, peeled ginger, garam masala, turmeric powder, and fresno chilis. Blend in the water until it’s smooth.

Drizzle in the canola oil while blending, until it’s smooth.

Cut the chicken into bite size pieces.

In a bowl mix together, whole milk yogurt, tikka masala paste, and kosher salt. Whisk together.

Add in the chicken and toss to thoroughly coat. Cover with plastic wrap and marinate for 20 minutes or overnight in the fridge.

Prepare the Rice:
Wash and rinse the rice twice through, then cook as you normally would.

Cook:
For the final curry, add in the can of tomatoes to the blender and blend until smooth. Pass through a fine mesh strainer. Place to the side.

In a medium saucepan over medium-high heat, add oil to coat the bottom. Sear chicken on both sides 3-4 minutes per side. Place to the side.

Reduce the heat to medium and add some butter to melt before adding diced onions. Sauté until they’re translucent.

Add in the rest of the tikka masala paste along with paprika and chili powder. Cook and stir often until paste starts to stick to pan.

Add the puree pad tomatoes and bring them to a simmer, stirring occasionally over medium heat for 10 minutes.

Add in the heavy cream and mix until thoroughly combined.

Add the chicken back to the pan, coating it in the sauce and bring it to a simmer. Simmer for an additional 10-15 minutes.

Season to taste with salt, plate with rice, garnish with cilantro and serve.