Chicken Tikka Masala

Serves 4-6

For the Marinade

• 1 teaspoon Garam Masala
• 1 teaspoon turmeric 
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/4 teaspoon cayenne 
• 1.5 cups plain yogurt
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 3 pounds chicken tenders or boneless skinless thighs, cut into 2 inch cubes

For the Sauce

• 2 tablespoons Liokareas Chili Olive Oil
• 1 onion, diced
• 1 Serrano Chile, minced
• 2 cloves garlic minced
• 2 teaspoons fresh ginger, minced
• 1 tablespoon tomato paste
• 1 tablespoon Garam Masala
• 1 28 oz can crushed tomatoes
• 1 tablespoon brown sugar
• 1/2 cup heavy cream 
• Fresh cilantro

For the chicken:

Combine all ingredients for marinade and add chicken. Marinate for at least one hour. Skewer chicken. While sauce is simmering, preheat oven to the broil setting. Line a large baking pan with foil. Broil chicken for approximately 8 minutes per side or until it reaches 165 degrees. Watch closely!

For the sauce:

Heat Liokareas Chili Olive Oil over med heat. Add onion and cook until softened, about 8 minutes. Add chili and cook another 2-3 three minute. Add garlic and ginger and cook another minute. Add spices and tomato paste and sauté until fragrant. Add tomatoes and brown sugar. Simmer for 15-20 minutes. Add in cream and handful of fresh cilantro. Remove cooked chicken from skewers and stir into sauce