Chicken Tikka Masala

From the Clay Oven in Irvine, CA

Masala
3 Tbsp olive oil
2 cups chopped onion
1 1/2 tsp cumin seeds
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp ground coriander
3 cups chopped tomatoes (about 3 medium)

Heat oil in heavy large saucepan over medium-high heat. Add onions and cumin seeds and saute until onions are golden, about 12 minutes. Add garlic and ginger; stir 1 minute. Add coriander; stir 15 seconds. Add tomatoes; reduce heat to medium and simmer until chunky sauce forms, about 6 minutes. Season to taste with salt and pepper.

Chicken Tikka
1/4 cup plus 1 Tbsp olive oil plus additional for brushing
2 Tbsp fresh lemon juice, divided
1 tsp salt, divided
3/4 tsp cayenne pepper , divided
1/2 tsp dry mustard powder, divided
2 lbs skinless boneless chicken breast halves, cut into 1 1/2 inch cubes
1 cup plain nonfat yogurt
3 garlic cloves, minced
1 Tbsp minced peeled fresh ginger
1 tsp garam masala


Whisk 1/4 cup olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/2 tsp cayenne, and 1/4 tsp dry mustard in large bowl. Add chicken cubes; toss to coat. Cover and chill 30 minutes, tossing occasionally.

Whisk next four ingredients with 1 Tbsp olive oil, 1 Tbsp lemon juice, 1/2 tsp salt, 1/4 tsp cayenne, 1/4 tsp dry mustard in large bowl. Add chicken mixture; toss. Cover and chill 3 hours, tossing occasionally.

Preheat oven to 375. Thread chicken pieces onto 6 metal skewers, dividing equally. Brush grill pan with oil; heat over medium-high heat. Working in batches, if necessary, grill chicken with marinade still clinging until dark brown, about 2 minutes side. Transfer to rimmed baking sheet. Place in oven and roast until chicken is cooked through, about 15 minutes.

Rewarm onion-tomato masala. Divide sauce among plate. Place one skewer on each plate.