Recipes - Chicken Tikka Masala

My friend Jason asked me how to make this dish, it is one of his favorites as it is one of mine. The recipe is fairly straight forward read it through once before attempting it, and enjoy!

2lbs of Chicken Tikka (see Chicken Tikka recipe)

Part one:
5 oz. tomato paste
10 oz. canned tomatoes
1 inch piece of ginger paste peeled and chopped coarsely
2 to 4 garlic cloves coarsely chopped
2 green chilies seeded and chopped (or to taste)

Part two:
2 tablespoons oil or ghee (I use olive oil)
1 onion julienned
6 cloves
6 to 8 green cardamoms bruised
1 stick of cinnamon
2 teaspoons coriander
2 teaspoons garam masala
1 teaspoon ground chili
1 ½ cups cream (half & half or 2% milk)
1 teaspoon brown sugar or to taste (optional)
Salt to taste

Put the ingredients of part one in a blender or food processor and puree; you may need to add a little water to allow all ingredients to blend together.

Sauté the onions over medium heat until they begin to turn light brown; now add the whole spices (cloves, cardamoms and cinnamon) and continue to sauté for another minute, while stirring. Add the coriander, garam masala, and chili and a drop of water, then add the pureed mixture. Bring slowly to a boil over medium heat then lower heat and cook until the sauce thickens (10-15 minutes).

Add the Chicken Tikka, then add the cream and stir. Now add sugar and salt to taste. Simmer for another 5 minutes. Garnish with chopped cilantro, can be accompanied by rice, chapaits, or naan bread.

Note: Bruise cardamoms by breaking them open slightly