.Recipe of the week.

I just realized that I have yet to share a recipe this week! I figured I would share one of my very favorite dinner dishes to make, chicken tikka masala. This recipe is full of great flavor but is still quiet mellow and thus far, it has pleased all who have tried it {even my less than adventurous eater of a mom}. Give this awesome recipe a try, I'm sure it'll be added to your list of comfort foods!

Chicken Tikka Masala

Tikka Ingredients:

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon salt

2 pounds boneless, skinless chicken breasts, trimmed

1 cup whole-milk Greek yogurt

2 tablespoons vegetable oil

2 garlic cloves, minced

1 tablespoon grated fresh ginger

Masala Sauce Ingredients:

3 tablespoons vegetable oil

1 onion, minced {I like white onion for this recipe}

2 garlic cloves, minced

2 teaspoons grated fresh ginger

1 Serrano chili, ribs and seeds removed {if you want a spicier dish leave some seeds in}, minced

1 tablespoon tomato paste

1 tablespoon garam masala

1 {28 ounce} can crushed tomatoes

2 teaspoons sugar

salt

2/3 cup heavy cream

1/4 cup fresh cilantro, chopped

Directions:

1. For the chicken - Combine the cumin, coriander, cayenne, & salt in a small bowl. Sprinkle both sides of chicken with the spice mixture, pressing gently so that the mixture adheres {like you would with a spice rub}. Place the chicken on a plate, cover with plastic wrap, and refrigerate 30-60 minutes. In a large bowl, whisk together the yogurt, oil, garlic, & ginger; set aside.

2. For the sauce - Heat the oil in a large dutch oven over medium heat until shimmering. Add the onion and cook stirring frequently, until light golden {about 8-10 minutes}. Add the garlic, ginger, chili, tomato paste, & garam masala; cook, stirring frequently, until fragrant {about 3 minutes}. Add the tomatoes, sugar, & 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low; cover, & simmer for 15 minutes, stirring occasionally. Stir in the cream and return to a simmer. Remove the pan from the heat and cover to keep warm.

3. While the sauce simmers, adjust an oven rack to the upper-middle position {about 6 inches from the heating element} and heat the broiler. Using tongs, dip the chicken into the yogurt mixture {the chicken should be coated with a thick layer of yogurt} and arrange on a wire rack set into a foil-lined baking sheet. Discard the rest of the yogurt mixture {it's had raw chicken in it}. Broil the chicken until the thickest part registers 160 degrees {if you don't have an instant read thermometer already run out and get one! I use my daily} and the outside is lightly charred in spots {about 10-18 minutes}, flipping the chicken halfway through cooking.

4. Let the chicken rest 5 minutes, then cut into 1 inch chunks and stir into the warm sauce {do not simmer the chicken in the sauce which will over cook the meat}. Stir in the cilantro and season with salt and pepper to taste. Serve over jasmine rice with naan on the side. Enjoy!