Chicken Tikka Masala

• 1/2 boxes (around 3.5 Oz. Box) Tikka Masala Or Tandoori Masala (available At Any Indian Grocer, Preferably Shan Or MDH Brand)
• 1 cup Plain Yogurt
• 4 cloves Garlic, Plus More To Taste For Curry Sauce
• 1 Tablespoon Chopped Ginger
• 1 whole Lime, Juiced
• 2- 1/2 pounds Boneless/skinless Chicken Breast Or Thighs (chicken Thighs Have More Flavor), Cut Into Small Cubes
• 2 Tablespoons Vegetable, Canola Or Olive Oil
• 3 whole Serrano Peppers Or To Desired Taste
• 4 whole Green Cardamom (optional)
• 12 ounces, weight Tomato Paste (2 Small Cans)
• Salt To Taste
• 1/2 cups Sour Cream (Up To A Cup If You Want A Thicker Curry)
• 1 Tablespoon Butter
• 1 teaspoon Kasoori Methi (available At Any Indian Grocer, This Is Dried Fenugreek Leaves And Adds A Distinct Flavor)
• 1/2 pints Heavy Whipping Cream
• 1/4 bunches Cilantro

1. Prepare the marinade by mixing half of the boxed masala with yogurt, chopped garlic and ginger (both mashed into a paste), lime and 1 tablespoon oil.
2. Mix in the chicken pieces and refrigerate for at least 30 minutes or overnight.
3. Preheat oven to 375 degrees.
4. Lay out the chicken on a slightly greased baking sheet and bake for 25 to 30 minutes until slightly browned.
5. (You can eat this chicken by itself with some lime juice sprinkled over it; it tastes great.
6. It tastes even better if skewered and grilled and eaten with mint chutney.)
7. While the chicken is cooking, make the curry.
8. In a heavy-bottomed skillet, add about 1 to 2 tablespoons oil and fry some garlic on medium heat for a few minutes.
9. Then add the chopped Serrano peppers or jalapenos and cardamoms and stir for a few minutes.
10. Add the tomato paste and salt (to taste) and stir occasionally for about 10 minutes until the oil separates.
11. The tomato paste will splatter, so be careful.
12. Stir in the sour cream and butter and keep stirring for a few minutes.
13. Grab a small spoon full of dried kasoori methi in your hand and rub your hands together to turn it into a powder and drop it in the sauce.
14. Add the heavy whipping cream and lower the heat to simmer until the sauce thickens, about 15 minutes, stirring it a few times while simmering (you can substitute half-and-half for a less fattening alternative).
15. Taste the sauce and adjust spiciness by adding red chili powder if needed.
16. Add the chicken and simmer for another 10 minutes.
17. Garnish with chopped cilantro.
18. Serve with basmati rice or naan.

masala, yogurt, garlic, ginger, chicken, vegetable, serrano peppers, green cardamom, tomato, salt, sour cream, butter, at, pints, cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-tikka-masala/ (may not work)