Recipe - Chicken Tikka Masala

Ingredients:
12 boneless, skinless chicken thighs, cubed into 1" cubes. (Don't bother with white meat, the thighs are better here)

Marinade Ingredients:
1 Cup Plain Yogurt
1 Tsp. Chile Powder
1 Tbsp. Garlic Paste
2 Tbsp. Ginger Paste
2 Tsp. Cumin
1 Tbsp. Garam Masala
1 Tsp. Paprika
1/4 Tsp. Turmeric
1/2 Tsp. Ground Coriander
1/2 Oz. Lemon Juice
2-3 Pinches Salt

Combine all of the ingredients in a large bowl, whisk together, and add the chicken pieces.
Stir well to cover all the chicken and put in refrigerator, preferably overnight, but, for at least 8 hours.

Sauce Ingredients:
2 Onions, Chopped
1 Tbsp. Butter
2 Tbsp. Oil (Vegetable is fine)
1 Tbsp. Ginger Paste
1 Tbsp. Garlic Paste
1 Tsp. Cumin
1 Tsp. Ground Coriander
1 Tbsp. Sugar
1 Tbsp. Garam Masala
1 Tsp. Paprika
1/2 Tsp. Turmeric
1 Pint Heavy Cream
1 Cup Plain Yogurt
6 oz. Tomato Paste
Salt

Preparation:
Begin making the Sauce:
Heat the oil and butter in a large saucepan or chef's pan. Once heated, add the onions and a pinch of salt, and caramalize the onions.
Get the Heavy Cream ready, and add the Garlic and Ginger pastes to the onions. As soon as the pastes begin to stick to the bottom of the pan, add the heavy cream, then, the rest of the ingredients.
Stir well, and then stir occasionally while you cook the chicken.

Cooking the chicken:
There are several ways to accomplish this. The tastiest way by far is to grill the chicken. In the past, I've skewered the chicken pieces and grilled them. Great flavor, however, quite time consuming.

Alternately, a large skillet will suffice, however, don't crowd the pieces in the skillet, as they'll end up boiled instead of pan-seared, and you'll lose the marinade. As the chicken finishes cooking, add it to the sauce.

Another method that works quite well is using a clamshell grill. It's fast, maintains the marinade on the chicken, and is easy to clean up afterward. Again, once the chicken finishes cooking, add it to the sauce

Once all the chicken is combined with the sauce, cook over low heat for an additional 15 minutes or so to let the flavors incorporate.

Plating:
Serve with or over saffron-infused rice, and with naan.

You're going to need:
Aside from the spices, nothing special.

Serves:
4-6, easily.