Chicken Tikka Masala

This is hands down my favorite food of all time. When we lived in Bloomington-Normal there was an awesome Indian restaurant that we'd get Tikka Masala and curry from all the time. I had a fellow Indian food lover friend and we'd stuff ourselves silly at Puran. Now, here I am in St. Louis, MO with tons of delicious Indian restaurants to choose from and no one to eat it with me! Brad likes it but doesn't love it and none of my other friends (that I know of) are into it. So alas, I looked up some recipes and I made it myself. It was sort of time consuming but pretty simple. My house smelled scrumptious all day and I have a new favorite recipe. :)

Chicken Tikka Masala

Marinade:

3 pounds boneless, skinless chicken breasts, cut in 1-inch cubes
2 teaspoons powdered ginger
2 teaspoons garlic powder
1/2 cup freshly squeezed lemon juice--about 3-4 lemons
2 teaspoons garam masala
1/2 cup coconut oil
2 teaspoons salt
1/2 teaspoon chili powder
1 quart plain whole milk yogurt

Mix together, ginger, garlic, lemon juice, garam masala, oil, salt, chili powder, and yogurt. Stir in chicken until well coated.

Cover tightly and chill overnight, or for at least 8 hours, stirring once or twice.

Next Day:
Preheat oven to 350 degrees. Remove chicken from marinade and place on baking sheet in a single layer. You will have to sort of shake off each piece before laying it on the sheet. Bake for 30 minutes.

Transfer to CROCK POT set to HIGH setting.

Meanwhile, make sauce:

Sauce:

2 teaspoons coconut oil
1 medium size white onion, finely chopped
2 teaspoons powdered ginger
2 teaspoons fresh minced garlic
15 oz. Bionaturae Organic Strained Tomatoes (It comes in a jar not a can-hurray for no BPA!)
2 teaspoons garam masala
salt to taste
6 ounces organic heavy whipping cream
1 Tablespoons fresh cilantro (optional)

Saute onion, garlic, and ginger in the oil until the onion is clear. Add strained tomatoes, garam masala, and salt.

Heat through, stirring often. Add cream in 1 ounce portions, stirring to mix well after each addition.

Add sauce to chicken in hot crock pot. Switch the setting of the crock pot to low. Mix well, stirring to coat all the chicken in sauce. Cook for 2 or 3 hours on low setting, stirring every hour, if possible. When cooked, garnish with cilantro and serve over basmati rice with naan bread.

*This recipe makes a lot of Chicken Tikka Masala. I would say it could serve 6-8 people.