CHICKEN TIKKA MASALA WITH NAAN BREAD

The combined flavors of India in this Chicken Tikka Masala are truly mouth watering. This is an easy to make chicken dish and will be a family favorite for sure.

INGREDIENTS:

2 lbs boneless skinless chicken thighs
1 cup plain yogurt
1 ½ tbsp minced garlic
1 tbsp ginger
2 tsp garam masala
1 tsp ground cumin
1 tsp red chili powder
1 tsp salt 

Sauce
2 tbsp vegetable or canola oil
2 tbsp butter
2 1 large onion diced
1 ½ tsp garlic finely grated
1 tbsp ginger finely grated
1 ½ tsp garam masala
1 ½ tsp ground cumin
1 tsp turmeric powder
1 tsp ground coriander
14 oz tomato sauce or puree
1 tsp red chili powder
1 tsp salt
1 ¼ cups coconut condensed milk or heavy cream
1 tsp brown sugar
¼ cup water if needed
4 tbsp fresh cilantro

Naan
½ cup warm water
2 tsp instant yeast
1 tsp sugar
3 tbsp olive oil
¼ plain yogurt
1 egg
½ tsp salt
2 ½ cups all purpose flour - up to 3 cups if needed
2 tbsp butter or canola oil
2 tsp garlic, minced (optional)

Tools 
Cutting board 
Knife
Mixing bowls
Large skillet x 2

DIRECTIONS:

1. In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
2. Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
3. Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
4. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
5. Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.
6. Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
7. Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.
8. For the naan, combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth. 
9. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth.
10. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
11. Preheat a skillet to medium heat.
12. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6" circle.
13. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes. 
14. Brush the top (the bubbly side) of each naan with melted butter. I added garlic to my butter, but that is optional.