Ela's Chicken Tikka Masala

Quick and Easy Tikka Paste:
1 Tbs Coriander
1 Tbs Cumin powder
1/8 Cup (or 1/4 if you like more) ginger/garlic paste
1 tsp red chili powder (more or less for your own preference of heat)
1 Tbs cumin seeds
1/2-1 tsp tumeric powder (for color)
1 tsp garam masala (may add more if you like it spicey- I add 1 Tbs!)
1 T nuts ground or slivered (almonds or cashews) **optional
1 tsp Fenugreck Powder
Salt (to taste)
Lemon juice (about a Tbs)

Make a paste by mixing white wine vinegar with the
dry ingredients.  Heat olive oil, and add paste to pan.
Cook till oil rises to surface. Then add all the rest of the ingredients and cook for about 10 more minutes on low. (May add bit of water as needed to keep from burning spices.)

1) Take half of this paste and mix it w/ some plain yogurt. Marinate your
meat in this mixture for at least an hour.
2) The other half will be added to the sauce!


Chicken:
Cut into desired sizes of pieces.  After marinating for at least an hour in the tikka paste and yogurt (FYI when marinating meat- you can NOT use the dry spices without making it into a paste first.  if you try this your chicken will not soak in the flavor and you will taste all the spices separate- they won't blend.  Making the paste is essential) , put on skewers and grill on your grill.  You can also use a stone-ware pan and bake it uncovered in your oven.  Set aside.

Tikka Sauce:
1 med onion (yellow is fine)
grn chilies
red or green peppers (just a few slices) **optional
Tikka paste

1 Tbs sugar (only needed if you add the peppers)
1 14 oz can of diced tomatoes
1 14 oz can of tomato sauce.


Heat olive oil in pan- enough to fry your onion.
Dice the onion and put in pan. Add a few grn chilies
(to your spicy-delight). You can also add some red or
green peppers, but if you do then also add 1 Tbs sugar
to take away pungency.  Cook till onions are brown.
Add the rest of the Tikka paste.  Add 1 can tomato sauce- then
blend in blender till smooth (about 20 seconds). Return to stove.
Add 1 can diced tomatoes.
Bring to boil, then reduce heat to med and slowly stir in 1/2-1 cup plain
yogurt or cream.  Let cook on med until it tastes
good :)  (about 15 mins). Lastly- add the grilled chicken :)

 Just before serving, add handful of chopped
fresh cilantro, and top dish w/ dollop of plain yogurt!

****Note:  IF YOU DON'T WANT TO TAKE ALL THIS TIME THEN HERE'S THE SHORTENED VERSION- although not as authentic and not as tasty, it is still wonderful and is a LOT faster.  Here's what you do:

Make the tikka sauce as directed AND OMIT MAKING THE PASTE.  You will still use the ingredients, but you will not be marinating the meat- so you don't really need to make the paste.
Add the ginger/garlic paste when you fry your onion. when the onion is browned, add ALL the other spices listed in the "Tikka Paste" recipe, and also the rest of the "Tikka Sauce" ingredients, omitting the tomato sauce and diced tomatoes.  Fry the spices till oil rises to the surface (maybe 5 minutes?). Add tomato sauce, blend, then add diced tomatoes and cook the rest for about 15 minutes.  Buy pre-cooked chicken (I use the Costco Rotisserie Chicken they roast over a spit!) and throw it in anytime.