Chicken Tikka Masala

INGREDIENTS

Chicken Marinade
4 garlic cloves, crushed into paste
2 Tbsp ginger juice or 1 Tbsp minced fresh ginger
1  teaspoon  ground cumin
1/2  teaspoon  ground coriander
1/4  teaspoon  cayenne pepper
1  teaspoon salt 
4  boneless, skinless chicken breasts cut into chunks
1  cup  plain yogurt 

Place chicken breast chunks in a medium bowl. In another bowl, mix together crushed garlic, ginger and spices. Add yogurt and stir to combine. Pour yogurt spice mixture over chicken and stir to coat. Cover and refrigerate for 4-6 hours, stirring twice during marinade.

Masala Sauce
3  tablespoons canola oil
1  medium onion , finely diced
2  medium garlic cloves , minced
2  teaspoons  grated fresh ginger
1  tablespoon  tomato paste
2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 can tomato sauce or 1 28oz can diced tomatos
2  teaspoons  sugar
1/2  teaspoon salt 
1 cup milk 

When chicken has completed marinating, remove chunks, allowing as much of the marinade to drip off as possible.

Heat oil in large Dutch oven over medium heat until shimmering. Add chicken and allow to cook until golden brown. Remove chicken from the pot.

Add another tablespoon of canola oil to pot and allow to come to heat. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and spices; cook, stirring frequently for about 2 minutes. Add tomato sauce, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally. Stir in milk and return to boil, allowing sauce to reduce in volume, about 15 min. Reduce heat to a simmer. 

Add chicken back into warm sauce. Adjust seasoning with salt and pepper. Allow to braise in sauce for 15-20 minutes until chicken is tender. Serve over Nan bread or basmati rice.