With fresh garlic, ginger, and turmeric root blended in a sauce of lemon and tomato how could anyone resist this? My 100% authentic Indian girlfriend, Farheen, suggested which spices to use and taught me the importance of using fresh whole spices to toast and then grind before use. The difference between doing this and not, is the difference between smelling and, well, NOT SMELLING. The fragrance and flavor is immensely improved when you toast your spices whole and grind them fresh. I simply use a food processor. 100% worth the extra step.

The fragrant preparation of dry toasting whole seeds of cumin and coriander in a pan is very rewarding. Grinding and pounding with a mortar is extra fun for the kids- or a stressed out adult. I combine the toasted spices with paprika and some cayenne to achieve the awesome flavor imparted to tikka masala. I use only fresh turmeric and ginger. Fresh turmeric root has such a powerful flavor and is very beneficial for your health. Aside from the stained yellow fingers, this is one fabulous root to incorporate into savory cooking for a major flavor impact. 

The mariande involves a deliciously zesty yogurt-lemon-spice sauce that the chicken bathes in overnight, or at least 2 hours. I use chunks of chicken breast because it is a lot less preparation and eliminates the whole step of chucking the meat off of the bone after it cooks. Because this recipe uses a flavorful marinade and simmer sauce, juiciness is not compromised at all. 

Once all those flavors get well acquainted with the chicken, you char-grill it or broil it in your oven. Grilling tastes much better, of course. 

 The chicken does not need to be cooked through while grilling or broiling, as it will still simmer in the tikka sauce. 

I use a tablespoon of olive oil or coconut oil + a tablespoon of ghee (clarified butter or “samna”) to impart the essential buttery flavor, without having to use the 4 heaping tablespoons of ghee originally called for! 

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let it sizzle…

 …until nice and caramelized with some tasty burnt parts!

Tomatoes, lemon, and cilantro are then added and pureed with an immersion blender.

Add milk or cream- whatever your dietary preference is.  Cream and butter are traditional and necessary for the classic creamy and buttery taste, but even I feel that would be too heavy. I prefer a dash of cream or milk with lemon and tomato being the dominant flavors of the sauce.

Add the chicken and the remaining chopped cilantro and serve with rice or naan. SO GOOD.

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