Chicken Tikka Masala

Confession: Indian and Thai Food are my weaknesses.
I've been meaning to post this recipe for a while because it one of my favorites!! This really is to die for, and serve it with homemade Naan bread and you will be in heaven!

(Side note: This recipe is adapted to make in the oven. I also use milk and half and half, rather than heavy cream (used in traditional Chicken Tikka) because it turns out just as great without it.
If you haven't noticed, you will never see me use heavy cream--I just can't bring myself to use it when it's so easy to substitue for something a bit healthier.)


Ingredients:
Marinade:
1 cup plain yogurt or greek yogurt
1 Tbs lemon juice
5 tsp. garam masala
1 tsp ground black pepper
1 Tbs minced fresh ginger
1 tsp salt, or to taste
2 tsp minced garlic
5-6 chicken tenders

Sauce:
2 Tbs olive oil
1 Tbs  minced garlic
1/4 jalapeno pepper, finely chopped
1/2 medium chopped onion
2 tsp paprika
2 tsp cumin
2 tsp garam masala
Dash of salt
1 cup milk
3/4 cups half and half
1 (16oz can) tomato sauce
Garnish with chopped fresh cilantro and/or crushed almonds

Directions:
   1. In a large bowl, combine yogurt, lemon juice, garam masala, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for a few hours.
   2. Preheat oven to high broil.
   3. Over a cooling rack with tinfoil. Place cooling rack on top of large tray of cookie sheet. Lightly oil the tinfoil with a pastry brush. Place marinated chicken tenders onto the tinfoil-covered rack and discard the marinade.

4. Broil on high for 5-6 min. on each side until chicken is nice and brown and juices run clear.

5. Heat oil in a large skillet over medium heat. Saute garlic, onion and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce, milk, and half and half. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.