Chicken Tikka Masala

Ingredients:
Tandoori Chicken Recipe

Spices:
1 stick cinnamon
3 cardamon
5 cloves
1 large bay leaves

Sauce:
1 tbsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp cumin seed
1 tsp paprika
1 tsp cayenne
1 tbsp ginger/garlic paste
2 tbsp butter
2 tbsp ghee
1 large white onion ~ finely chopped
1 tbsp tomato puree
3/4 cup water
1/2 heavy cream
1-1/4 tsp kosher salt
1/2 tsp ground black pepper
1/2 cup cilantro ~ chopped

Directions:

1. In a small bowl, whisk together the coriander, cumin, turmeric, paprika, cayenne & ginger/garlic paste.
2. In a heavy wide pan over moderately high heat, melt the butter & ghee.  Add the onion & saute, stirring occasionally until light brown & caramelized about 5 mins.
3. Reduce the heat to moderate then stir in the spice & ginger/garlic mixture.  Add the tomato puree, water, heavy cream & salt.  Bring the sauce to a boil.
4. Reduce the heat to gently simmer the sauce, uncovered until thickened slightly abt 10 mins.
5. When all the chicken is cooked, cut it into 1-1/2 inch pcs.  Add the chicken to the simmering sauce & continue to gently simmer it.  Stirring occasionally for 5 mins.
6. Remove the pan from the heat, stir in the black pepper & chopped cilantro & season with salt.
7. Serve with Naan or cooked Basmati rice.

Leftover Tandoori Chicken