Chicken stewed in a creamy sauce called "Chicken Tikka Masala"

Ingredients:

Chicken and marinade:

• 450 g skinless and boneless chicken thighs (prick with a fork and cut into large pieces)
• 1 cup of natural yogurt, beaten until smooth
• 3 tbsp ginger-garlic paste (see recipe below), or 1 tbsp grated fresh ginger and 3 cloves garlic, crushed or pressed through a garlic press
• 1 teaspoon coarse salt
• 1/2 tsp ground black pepper
• Grill oil
• Cooked rice, naan bread or slices of crusty bread for serving

Sauce:

• 8 diced Roma tomatoes
• 2 tbsp tomato paste
• 2 teaspoons olive oil
• 3 tbsp (45 g) butter
• 1/3 cup ginger-garlic paste (see recipe below), or finely chopped 6 cloves garlic and a 2-inch piece of ginger.
• 2 serrano peppers, crushed (if you don't like it too spicy, remove the seeds)
• 1 teaspoon seasoning garam masala
• 2 tsp paprika
• 1.5 tsp coarse salt
• 1-2 cups of water
• 1 tbsp dried fenugreek leaves (optional)
• 1/2 cup heavy cream
• Chopped fresh cilantro for garnish

Ginger Garlic Paste:

• 1/2 cup whole garlic cloves
• 1/2 cup fresh ginger, peeled and sliced ​​into 1 cm thick slices
• 1/4 tbsp. canola oil

Preparation:

1. For the marinade: In a large bowl, combine the marinade ingredients. Add the chicken and toss to combine. Marinate for at least 30 minutes or overnight in the refrigerator.
2. For the sauce: To begin making the curry, heat a large skillet over medium heat, add olive oil, and then add the butter. Once the butter has melted, add the ginger-garlic paste and serrano pepper. Cook until lightly browned around the edges. Add the tomato paste and cook until darkened, about 3 minutes. Add the garam masala and paprika and cook for about a minute until fragrant.
   
   Add the tomatoes, salt, and 1 cup of water. Bring to a boil, reduce heat to a simmer, and simmer until thickened, about 20 minutes. You may need to add a little more water, depending on how much liquid the tomatoes release.
3. Meanwhile, light the grill. When it's hot, lightly oil it. Place the chicken on the grill, shaking off any excess marinade. Grill until striped, about 2 minutes per side. (Don't worry if the chicken is still a bit raw; it will finish cooking in the sauce.)
4. Transfer the sauce to a blender or food processor, or use an immersion blender. Blend until smooth. Pour the sauce back into the pan and bring to a boil again. Add the fried chicken tikka pieces and fenugreek leaves (if using). Reduce the heat and simmer for about 10 minutes. Add the cream and stir. Sprinkle with chopped fresh cilantro and serve with rice, naan, or crusty bread!
   
   Ginger Garlic Paste: Place the garlic, ginger, and canola oil in a small food processor. Process until a semi-smooth paste forms. There should still be some tiny pieces, but overall it should resemble a paste.
   
   Store any pasta you're not using in a small glass jar. It will keep in the refrigerator for up to 2-3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fries, and gravies, and it can also be used in slow cooker recipes. We always keep a jar of this pasta in the refrigerator.