Chicken Tikka Masala

Thomas persuaded me to eat at an Indian restaurant a couple of years ago, and I am so glad that he did.  I had a lot of misconceptions about it but have found that I really like most of it.  Some would say that Chicken Tikka Masala isn't authentic Indian food, but I don't care because it tastes amazing!  If you have been thinking of trying something Indian, this would be a great place to start!
NOTES:
Check out your local Indian grocery store to find garlic paste, ginger paste, red chili powder and garam masala.  You may be able to find these at the regular grocery store but you will pay much less at the Indian store.

Chicken Tikka Masala:
click here for printable version


Marinade:
2 pounds boneless, skinless chicken cut into bite-sized pieces
1 cup plain yogurt
3/4 teaspoon red chili powder
1 tablespoon garlic paste
2 tablespoons ginger paste
1 teaspoon cumin
1 teaspoon garam masala
5 teaspoons lemon juice
1 teaspoon salt
Sauce:
2 tablespoons vegetable oil
1 tablespoon ginger paste
2 tablespoons garlic paste
1/2 large onion, diced
15 ounce can tomato sauce
1 1/2 teaspoon cumin
2 1/4 teaspoons coriander
2 tablespoons garam masala
2 teaspoons sugar
1/2 teaspoon salt
2 tablespoons butter
1 cup heavy cream


Mix the ingredients for the marinade in a bowl and add the chicken.  Cover and refrigerate for at least one hour.

Preheat the oven to 400 degrees.  Skewer the chicken, and lay over a foil-lined pan.

Bake chicken for 22 minutes.  While the chicken is baking, heat the oil in a large skillet.  Add the ginger and garlic paste to the skillet and cook for 2 minutes.  
Add the onions and cook until soft, about 5 minutes, over medium heat.
Add the tomato sauce, spices and butter, cook for 5 minutes.
Meanwhile, remove the chicken from the oven and take off skewers.
Add the heavy cream to the sauce and stir until combined.
Add the chicken and salt and let simmer on low for about 10 minutes.
Serve over basmati rice, garnish with parsley, if desired.