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Chicken Tikka Masala.

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Marinade for chicken tikka masala. 
2 lbs. boneless chicken thighs cut into 1” chunks.
4 cloves grated garlic.
1 tbsp. grated ginger.
1 Cup Greek or Indian yogurt. I used 5% Fage.
2 tsp. Chili powder.
1 tsp. sweet paprika.
1 tsp. turmeric.
1 tsp. garam masala.
3/4 tsp. cumin
1/4 tsp. ground cardamom 
1/4 tsp. cayenne 
1 tsp. salt
1/4 tsp. ground black pepper.
Mix all this with the chicken and marinade overnight. Use your hands to really get it in there.
Next the sauce.


Arrange the chicken on foil sprayed with some oil and broil for about ten minutes until brown on edges.
Set aside, do not discard juices.
Make the sauce;
Saute in oil;
3 cloves grated garlic
1 tbsp. grated ginger
2 Serrano peppers de seeded and minced
1 large chopped onion.
Sauté for about 10 mins. Then add the following;
1 tsp. chili powder
1 tsp. cumin
1 tsp. Garam masala
1/4 tsp. Cardamom
1/2 tsp. turmeric
Cook another 2-3 mins. stirring constantly. Add 3 15 Oz. cans crushed tomatoes and 1 tsp, sugar and cook on low for about 10 mins. or until thickened. Then add 1/4 cup heavy cream and cook about 5 mins.more. Then add the chicken and it’s juices and simmer about 10 mins. 
It’s very spicy so I added honey to cool it off, about 1-2 tbsp.

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Thanks, Larry...I do like spicy food, but not so spicy that it's hot and I can't taste the wonderful flavors.  It does sound so good.  I do use quite a few of these spices, depending on what I'm making.  

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