Chicken Tikka Masala

Bad blogger! But sometimes life brings diets and diets are taco salad on repeat and tuna with black beans and tears. This diet ended when the momofuku version of this sweet and salty pork was served in lettuce wraps to start off Kim's wedding weekend. Then it was a sushi and donut frenzy to the finish line.

But now I'm back with high hopes that limiting myself to just a 'spoonful' of rice served with chicken tikka masala will keep the el-bees off.

Coincidentally the first time I had Indian food was visiting Kim at Bowdoin. I'm sure I lied and told her I ate Indian food all the time. But that's the benefit of loving everything food related. You can lie. For a complete Bowdoin experience turn your A/C down to like 33 degrees and listen to Vampire Weekend.

Chicken Tikka Masala
Adapted from Damn Delicious

• 2 tablespoons butter
• 2 chicken breast, cut into 1 inch chunks
• salt and pepper
• 1 onion, diced
• 2 tablespoons tomato paste
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, minced
• 2 teaspoons garam masala
• 2 teaspoons chili powder
• 2 teaspoons turmeric
• 1 28 ounce can of diced tomatoes
• 1 cup chicken broth
• 1/3 cup heavy cream
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh cilantro

Melt the butter in a large skillet over medium-high heat.  Season the chicken with salt and pepper and add to the skillet. Once the chicken starts to brown add the onion and garlic. Cook until the chicken is cooked through.

Add the tomato paste, ginger, garam masala, chili powder, and turmeric. Stir until well combined and everything is orange-ish.

Stir in diced tomatoes and chicken stock. Bring to a boil then simmer for 10 minutes. Stir occasionally.

Add heavy cream and lemon juice. Cook for one more minute.

Serve on rice with cilantro on top.