Name: Chicken Tikka Masala
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Cuisine: indian
Ingredients: 3 tablespoons unsalted butter, plus more for the baking sheet; 1 tablespoon tandoori masala, such as Shan brand; 1 cup plain yogurt; 2 tablespoons minced fresh ginger; 2 tablespoons lemon juice; 1 teaspoon kosher salt; 4 cloves garlic, minced; 4 boneless skinless chicken breasts; Tikka Masala Sauce, recipe follows; 1 stick (8 tablespoons) unsalted butter; 1/4 cup dried fenugreek leaves (kasoori methi); 2 tablespoons tandoori masala, such as Shan brand; 3 cups canned marinara sauce; 1 cup heavy cream; 1 teaspoon honey; Kosher salt, to taste

Directions

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 the oven to 350 degrees F.
Arrange the chicken on a greased baking sheet and bake until cooked through and an instant-read thermometer inserted in the chicken measures 165 degrees F, 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 salt to taste and simmer until the oil and butter start to float on the surface, about 5 minutes.

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