Ingredients

  • Chicken Tikka
    • 2 cups whole milk Greek yogurt
    • 3 tablespoons ancho chili powder
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 2 teaspoons ground fennel
    • 2 teaspoons ground turmeric
    • 1 teaspoon ground cardamom
    • 1 teaspoon ground cloves
    • 1 teaspoon ground chile de arbol , or cayenne pepper
    • 1 teaspoon black pepper
    • 2 large garlic cloves
    • 1 tablespoon fresh ginger, peel, grate
    • 6 chicken thighs, boneless, skinless
    • salt
    • ½ cup ghee, melted
  • Masala Sauce
    • 2 tablespoons ghee
    • 1 medium onion, thinly slice
    • 2" fresh ginger, peel and finely grate
    • 1 serrano chile, finely dice
    • 3 cloves garlic, finely chopped
    • 1 tablespoon tomato paste
    • 2 teaspoons Spanish paprika
    • 2 teaspoons garam masala
    • 28 oz. plum tomatoes, pureed until smooth
    • ¼ teaspoon chile de arbol, or cayenne pepper
    • ½ cup water
    • ¾ cup whipping cream
    • fresh cilantro, chopped

Directions

1. Whisk together the yogurt, spices, garlic and ginger in a large baking dish. Add the chicken and turn to coat in the mixture. Cover and refrigerate for at least 8 hours and up to 24 hours.
2. Preheat the broiler. Line a sheet pan with parchment paper or aluminum foil and brush with some of the ghee. Remove the chicken from the marinade, and wipe off excess marinade. Brush the thighs with ghee and season both sides with salt to taste. Arrange on the baking sheet in an even layer. Broil until golden brown on both sides, about 4 minutes per side.
3. Remove the chicken from the heat and to a cutting board. Let the chicken rest for 5 minutes and cut into 1-inch thick slices.
4. Meanwhile, Prepare the Masala Sauce so it is ready when chicken is.
5. Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the chile de arbol or cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
6. Stir in whipping cream, bring to a simmer and cook until the sauce thickens. Add the chicken to the sauce and cook for a few minutes, just to heat through. Serve over basmati rice pilaf with peas and garnish with cilantro leaves.
7. NOTE: 1. To make ghee, take twice the amount of butter that you need in the recipe. Heat on stove until all the white, milk fat is thoroughly cooked leaving a small amount of brown residue. Strain so Ghee is pure, clear fat. This takes 10+ minutes on medium/medium high heat. The oil is HOT.
8. It is important to use whole milk Greek yogurt and whipping cream (or even better heavy cream). Both have enough fat so that when heated, they don't tend to break down into curd-like particles.



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