Chicken Tikka Masala

Tandoori Chicken

• 3 tablespoon grass-fed unsalted butter, plus more for baking sheet

• 1 tablespoon tandoori masala

• 1 cup plain full fat yogurt

• 2 tablespoons fresh minced ginger

• 2 tablespoons fresh lemon juice

• 4 cloves garlic, minced

• 4 organic free ranch boneless skinless chicken thighs

• Tiki Masala sauce (recipe below)

Tikka Masala Sauce

• 1 stick (8 tablespoons) unsalted butter

• 1/4 cup dried fenugreek leaves (kasoori methi)

• 2 tablespoons tandoori masala

• 3 cups bottled marinara sauce

• 1 cup heavy cream (can substitute with coconut milk)

• 1 teaspoon raw organic honey

• Kosher salt, to taste

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Instructions

Melt the butter in a small skillet over medium heat. Add the tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes. Whisk the spice mixture into the yogurt in a large bowl. Then mix in the ginger, lemon juice, salt and garlic. Add the chicken and toss to coat well. Cover and chill for at least 1 hour, preferably 6 hours and no more than 8 hours.

Preheat oven to 350 degrees F.

Arrange the chicken on a greased baking sheet and bake until cooked through or thermometer reads 165 degrees F. Approximately 12 to 15 minutes. Increase the heat to broil and broil 3 minutes.

Add the chicken to the Tikka Masala Sauce. Toss to combine. Serve the chicken with the sauce.

Tikka Masala Sauce

Melt the butter in a large saucepan over medium heat. Add the fenugreek leaves and tandoori masala and toast, stirring often, until fragrant, 2 to 3 minutes.

Add the marinara sauce and bring to a simmer. Add the cream, honey and salto to taste and simmer, until the oil and butter start to float on the surface, about 5 minutes.