Chicken Tikka Masala

Ingredients

• 4-5 lbs boneless, skinless chicken thighs (chicken breasts may be substituted)


• ½ tube of Entube Curry Paste


• ½ tablespoon garam masala


• 2 cups plain full-fat yogurt


• ½ cup fresh lemon juice


• ¼ cup Jacobsen Kosher Sea Salt, plus more for seasoning


• 4 tablespoons ghee


• 12 cloves garlic, grated


• 3 tablespoons ginger, grated


• 1 large white or yellow onion, sliced thin


• 1 - 28 oz can of Ciao Whole Peeled Tomatoes


• Oakridge Seasoning Habanero Death Dust, to taste


• 1 cup heavy cream


• ½ cup cilantro, rough chop

Instructions

• Create a marinade by combining yogurt, ½ cup lemon juice, and ¼ cup Jacobsen Kosher Sea Salt.


• Score chicken thighs and submerge them in the yogurt marinade. Allow chicken to marinate for 4-6 hours. (*see recipe note)


• Start creating your curry. In a Lodge Dutch Oven heat ghee over medium heat, add sliced onions and cook until softened. Then add 4-5 Tablespoons Entube Curry Paste, ½ Tablespoon garam masala, grated garlic, and grated ginger. Sautee until fragrant.


• Add the entire can of Ciao Whole Peeled Tomatoes and crush the tomatoes with spatula or spoon to release more juices. Reduce heat to a simmer, cover, and keep warm until chicken is ready to add.


• Set your grill up for high-heat, direct grilling. Take the chicken out of the marinade and wipe excess yogurt off the surface. Grill the chicken until grill/char marks are present.


• Take grilled chicken onto a cutting board and cut into 1-inch cubes. Then transfer the chicken to the curry pot to simmer until the chicken is cooked through and the tomatoes have broken down completely.


• Stir in heavy cream and taste. As an option, add Oakridge Habanero Death Dust to your desired heat level. Season to taste.


• Serve tikka masala with jasmine rice or naan and top with cilantro.