Chicken Artichoke Tikka Masala

• 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

1. Combine grated garlic and ginger with 1 tablespoon of olive oil to make a Ginger-Garlic Paste .
2. 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.
3. 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.
4. 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.
5. 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).
6. 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.
7. Garnish with minced fresh cilantro, and serve over basmati rice with naan bread.

olive oil, garlic, fresh ginger, greek yogurt, kosher salt, black pepper, chicken thighs, light butter, serrano pepper, tomato paste, garam masala, paprika, roma tomatoes, water, fenugreek leaves, fresh cilantro

Taken from www.food.com/recipe/chicken-artichoke-tikka-masala-529158 (may not work)