Chicken Tikka Masala
|Garlic||5 Clove (25 gm), peeled|
|Onion||1 Large, peeled and cut into 8 wedges|
|Serrano peppers/Jalapeno peppers||6 , stems removed (To Taste)|
|Fresh ginger piece||1 1⁄2 Inch, peeled and cut into thin slices|
|Vine ripened tomatoes||5 Large, coarsely chopped|
|Loosely packed fresh cilantro leaves||1 Cup (16 tbs), soft stems included|
|Peanut oil||3 Tablespoon|
|Dried coriander||1 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground dried fenugreek leaves||2 Teaspoon|
|Garam masala||1 1⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon (To Taste)|
|Plain non-fat yogurt||1⁄4 Cup (4 tbs), whisked until smooth|
|Milk/Half-and-half||1 Cup (16 tbs)|
|Chicken||1 Pound, meat removed from the bone and cut into bite-size pieces (1 Recipe Tandoori Chicken)|
|Chopped fresh cilantro||1 Teaspoon (For Garnish)|
In the work bowl of a food processor fitted with the metal blade and the motor running, process the garlic, onion, and peppers until smooth by dropping them through the feed tube.
Remove to a bowl.
In the same work bowl, process the ginger, tomatoes, and cilantro until smooth.
In a large nonstick saucepan, heat the oil over medium heat and cook the pureed onion-garlic mixture, stirring, until fragrant and golden brown, 7 to 10 minutes.
Add the pureed tomato mixture and cook, stirring as necessary, until all the liquid evaporates, 10 to 15 minutes.
Mix in the coriander, cumin, paprika, fenugreek leaves, 1 teaspoon of the garam masala, and the salt, and add the yogurt in a steady stream, stirring constantly to prevent it from curdling, until it is absorbed into the sauce.
Finally, add the milk, increase the heat to high, and bring to a boil.
Carefully mix in the Chicken Tandoori and simmer over medium-low heat for 5 to 10 minutes to blend the flavors.
The sauce should be of medium consistency.
Add some extra milk or water if it seems too thick or cook, uncovered, over high heat to thicken the sauce.
Garnish with the remaining 1/4 teaspoon garam masala and cilantro and serve.