Chicken Artichoke Tikka Masala
photo by Late Night Gourmet
- Ready In:
- 1hr 40mins
- 3 tablespoons olive oil
- 1⁄2 cup garlic clove, grated
- 1⁄2 cup fresh ginger, peeled and grated
- 1 cup fat free Greek yogurt
- 2 1⁄2 teaspoons kosher salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1 lb boneless skinless chicken thighs, cut into large bite-sized chunks
- 3 tablespoons light butter
- 1 serrano pepper, minced (seeds removed)
- 2 tablespoons tomato paste
- 1 teaspoon garam masala
- 2 teaspoons paprika
- 8 roma tomatoes, diced
- 1 cup water
- 1 tablespoon dried fenugreek leaves, finely chopped
- 1⁄2 cup half-and-half
- 1⁄2 ounce fresh cilantro, for garnish
- Combine grated garlic and ginger with 1 tablespoon of olive oil to make a Ginger-Garlic Paste .
- In a large bowl, mix together yogurt, 3 tablespoons of Ginger-Garlic Paste, 1 teaspoon kosher salt, and 1/2 pepper. Cut any remaining fat from the chicken and toss to coat. Marinate about an hour, or in the refrigerator up to overnight.
- Place a large skillet over medium heat and add 2 teaspoons of olive oil and butter. When the butter has melted, add the remaining Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
- Add the tomatoes and remaining salt and stir into the mixture in the skillet. Cook for about 2 minutes, then add 1 cup of water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes.
- Heat your gas grill or grill pan to medium-high heat. Lightly brush the grill with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
- Use an immersion blender and process sauce until smooth. Bring back up to a boil. Add the chicken and fenugreek leaves (use a grinder and pulse for a few seconds before adding). Take the heat down to a simmer and cook for about 10 minutes. Add half-and-half and stir through.
- Garnish with minced fresh cilantro, and serve over basmati rice with naan bread.
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RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".