8garlic cloves,peeled and minced or pressed through a garlic press
4tablespoonstomato paste
1 ⅓cupcanned crushed tomatoes(11 ½ ounces)
⅔cupheavy cream
¼teaspoonsalt
finely chopped cilantro(optional)
Instructions:
For the tikka masala spice blend:
Mix all spices together.
For the chicken:
Whisk yogurt, tikka masala, salt, garlic and lemon juice together in a bowl.
Toss the chicken with the yogurt mix. Marinate for 8 - 10 hours in the fridge.
Take the chicken out of the marinade and remove excess marinade by lightly dabbing the chicken with a paper towel. Thread the chicken onto skewers and grill.
For the sauce:
In a Dutch oven, melt the butter.
Add the onion and cook until soft (5 - 7 minutes).
Add the remaining tikka masala and garlic and cook for about a minute. Stir in the tomato paste.
Add the tomatoes, the cream and the salt. Add chicken to the sauce, heat everything through, then serve with rice or naan. Sprinkle chopped cilantro on (optional).
Notes:
*As always, I recommend to get high-quality spices from a dedicated spice shop. The quality and freshness of spices makes a huge difference in this dish.