Chicken Tikka Masala Recipe

Directions:

1. MARINADE CHICKEN 6-8 HOURS:.
2. In a large glass or stainless steel bowl, combine marinade ingredients.
3. Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate 6-8 hours.
4. COOK CHICKEN:.
5. Preheat the broiler and position a rack about 8 inches from the heat.
6. Remove the chicken from the marinade; scrape off all the marinade and season with salt and pepper.
7. Spread the pieces on a baking sheet and broil, turning once or twice, until just cooked through and browned in spots, about 12 minutes.
8. Transfer to a cutting board and cut it into 2-inch pieces.
9. WHILE CHICKEN IS COOKING:.
10. TOAST ALMONDS: Heat 1 teaspoon oil in a small skillet. Cook almonds over moderate heat, stirring constantly, until golden, about 5 minutes. Cool completely on a cool plate, then finely grind in a food processor.
11. MAKE THE SAUCE:
12. In a large enameled cast-iron casserole, heat 2 tablespoons oil. Cook onion, garlic and ginger over moderate heat until tender and golden, about 8 minutes.
13. Add next 3 ingredients and cook, stirring, for 1 minute.
14. Add the tomatoes with their juices and the sugar and season with salt and pepper.
15. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes.
16. Turn heat to low. Add cream and ground almonds and cook, stirring occasionally, until thickened, about 10 minutes.
17. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
18. SERVE WITH:
19. Steamed basmati rice, rice pilaf or warm nan.