Chicken Tikka Masala

• For the Chicken Masala
• 4 lbs boneless/skinless chicken breast, cubed
• 2 cups red bell peppers, large dice
• 2 cups zucchini, large dice
• 2 cups eggplant, large dice
• 2 cups summer squash, large dice
• 2 cups onion, large dice
• Garnish
• 1 cup chopped cilantro
• 1 cup toasted cashews
• For the Rice
• 3 cups Basmati rice
• 4 1/2 cups water or stock
• For the Marinade
• 6 cloves Garlic, minced
• 2 tablespoons ginger, minced
• 2 cups yogurt
• 1 teaspoon ground coriander
• 2 teaspoons chili powder
• 1 teaspoon turmeric, ground
• 1 tablespoon fenugreek leaves
• juice of 2 limes
• 1 tablespoon salt
• 2 tablespoons olive oil
• For the Sauce
• 6 roma tomatoes
• 1/2 cup cashews
• 3 tablespoons olive oil
• Garam Masala
• 2 tablespoons cumin seeds
• 1 large onion, small dice
• 2 teaspoons salt
• 1 teaspoon ground turmeric
• 1 tablespoon cumin powder
• 1 tablespoon ground coriander
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 cup water or chicken stock
• Special Equipment
• Blender
• Grill
• Wire grill brush
• Electric rice cookernr a large pot with a lid
• Wide stock pot, large
• Lid for stock pot
• 6" bamboo skewers, optional.

1. For Rice
2. In electric rice cooker, add rice and cold water/stock and turn on. It will turn off when it's done. Fluff rice and keep warm until service. Fluff up rice and serve.
3. For the Marinade
4. Mix all ingredients together.
5. For the Chicken Masala
6. Either preheat your grill or preheat oven to 400u0b0F. Cut all chicken and vegetables into equal "large" bite-sized pieces. Divide marinade into two portions and pour one half over the chicken and the other half over the vegetables and let rest for a few minutes. Begin grilling marinated chicken first and cook until done. Remove and set aside. Next, add marinated veggies and cook until just done or "al dente". Remove and set aside. If grilling is not an option, roast your chicken and veggies in the oven on separate sheet trays until each is cooked properly. *Option*, you can choose to serve your marinated chicken and vegetables on skewers. Simply pierce them before cooking and continue same as above.
7. For the Sauce
8. In blender add roma tomatoes and cashews and blend until very smooth then set aside. On range, preheat a wide stock pot or dutch oven over medium heat. Add olive oil and whole Garam Masala and gently toast for 30 seconds until fragrant then remove and discard *or* leave in for extra flavor! Add whole cumin seeds and chopped onion and saute for 3 minutes. Next, add ground spices, minced ginger and minced garlic and sweat for 3 more minutes. It is important not to have your heat up too high because ground spices tend to taste bitter if overcooked. Now add the blended tomato/cashew mixture and water or chicken stock to pot and bring to boil, then simmer for 10 minutes.
9. After sauce has cooked for a few minutes, add cooked chicken and veggies to pot. Bring back up to heat and keep it hot for service.
10. To Serve
11. Arrange Chicken Tikka Masala and sauce over Basmati rice and garnish with cilantro and toasted cashews.

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Taken from www.epicurious.com/recipes/member/views/chicken-tikka-masala-50084465 (may not work)