Chicken Tikka Masala

We love this dish but only eat when we are at an Indian resturant. So happy that I found this recipe so I can make it at home now.

Marinade:
1 1/2 lbs chicken breast, cut into one inch cubes
1/2 tsp cumin seeds
1/2 tsp ground coriander
1 cup plain greek 2% yogurt
2 garlic cloves, smashed
1 T canola oil
juice of one lime
3/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp garam masala
1/2 tsp turmeric
1 inch piece fresh ginger

Masala Sauce:
1 T canola oil
1 yellow onion, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1 T garam masala
1/2 tsp cayenne pepper
1 1/4 tsp salt
1/4 tsp black pepper
28 oz diced tomatoes
3/4 cup cream
juice of one lime
clianto, chopped


Toast coriander and cumin seeds over medium heat for 3-4 minutes.

Place all marinade ingredients except for chicken in a blender and process on high for thirty seconds or until everything is smooth.

Place chicken breast cubes in a bowl and pour marinade over. Cover and refrigerate for three hours or overnight.

Cook Chicken (shaking off some of the excess marinade) pieces in a skillet until 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). Set aside>

Heat the tablespoon of canola oi up in the skillet. Saute the diced onion for about 5minutes and then add the ginger and garlic. Add the garam masala, salt, pepper and cayenne and saute another 30 seconds. Add the diced tomatoes and the cream and simmer for 10 minutes---the sauce will thicken slightly. Add the chicken and take the heat down to a simmer and cook for about 10 minutes.

Before serving squeeze a lime over top and garnish with minced fresh cilantro. Serve with rice and warmed pita bread or flatbread.