Chicken Tikka Masala pairs wonderfully with TRV 2019 Riesling
- 1 cup plain yogurt, whisked until smooth
- 3 tbsps Ginger garlic paste, recipe follows (or 1Tbs grated fresh ginger and 3 cloves garlic put through garlic press or finely minced)
- 2 1/2 tsps kosher salt
- 1/2 tsp fresh ground black pepper
- 1 lb boneless skinless chicken thighs, poked with a fork and cut into bite-sized chunks
- 2 tsps EVOO
- 3 tbsps butter
- 1/3 cup ginger garlic paste or 6 cloves of garlic and 2-inch thumb of ginger minced
- 2 serrano peppers minced (seeds removed if you don't want it spicy)
- 2 tbsps tomato paste
- 1 tsp garam masala
- 2 tsps paprika
- 8 roma tomatoes diced
- 1-2 cups water
- oil for grilling
- 1 tbsp dried fenugreek leaves
- 1/2 cup heavy cream
- minced fresh cilantro
- cooked basmati rice and or nan for serving
- 1/2 cup whole garlic cloves
- 1/2 cup peeled fresh ginger cut into 1/2" slices
- 1/4 cup avocado oil
1. For the marinade: In a large bowl, mix together the yogurt, 3 tbs ginger garlic paste, 1 tsp. kosher salt and black pepper. Add chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator overnight.
2. For the sauce: Place a large skillet over medium heat and add the olive oil and butter. When butter has melted add 1/3 cup garlic ginger paste and serrano peppers. Sauté until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and paprika and sauté for about 1 minute to draw out flavors. Add the tomatoes , 1 1/2 tsp. salt and 1 cup water. Bring to a boil and turn down to a simmer and cook until thickened, about 20 minutes. You may need more water depending on the liquid the tomatoes give off.
3. Brush a hot grill with oil. Place the chicken on the grill, shaking off excess marinade. Cook until charred, about 2 minutes per side. Dont worry about the chicken being undercooked, it finishes in the sauce.
4. Pour sauce into blender or food processor, or use immersion blender and process until smooth. Pour back into the skillet and bring back to boil. Add the chicken and fenugreek leaves. Take heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with fresh cilantro and serve with basmati rice and nan bread.
5. Garlic-ginger paste: Throw garlic, ginger and avocado oil in a food processor or blender and run until semi-smooth paste. There will still be little chunks in there. Save what you dont use in a glass jar in fridge. will last for 2-3 weeks. great in. marinades and dressings. Enjoy with a 2019 TRV Riesling.
