====== Bomb Tikka Masala ====== 

Tags: [[dinner]] - [[indian]] - [[curry]] - [[keto]] - [[chicken]] - [[vegetarian]] - [[Gluten Free|GF]] - \\ [[GF vegetarian]] - [[GF chicken]] - [[GF curry]] - [[GF dinner]] - [[GF indian]] - [[GF keto]] \\ 
Active Time: 1 hour \\ 
Passive Time: 45 minutes \\ 
Serves: 4+ (makes about 3-4 cups of paste and each cup serves about 4) \\

====Description====
An amazing tikka masala curry, perfect for chicken, paneer, lamb, etc.


====Ingredients====
  *Coriander: 2 tbsp (whole)
  *Cinnamon sticks: 1.5
  *Allspice berries: 1 tsp
  *Whole cloves: 2 tsp
  *Fennel seeds: 1 tsp
  *Green cardamom pods: 2 tsp
  *Black cardamom pods: 2 tsp
  *Fenugreek seeds: 1 tbsp \\ \\ 
  *Unsalted raw almonds: 1/2 cup
  *Unsweetened shredded coconut: 1/4 cup \\ \\ 
  *Garlic: 5 cloves, peeled and smashed
  *Garam masala: 3 tbsp (see below - recipe is included)
  *Ginger: 3" knob, peeled and sliced
  *Red onion: 1 medium, peeled and quartered
  *White onion: 1 medium, peeled and quartered
  *Tomato paste: 1/2 cup
  *Cilantro: 1 cup, roughly chopped
  *Mint: 1/2 cup, roughly chopped
  *Lemon juice and zest: 1 lemon
  *Turmeric: 2 tsp, ground
  *Salt: 3 tsp
  *Red chili powder: 1 tsp \\ \\ 
  *Ghee: 2 tbsp \\ \\ 
  *Tomato sauce: 8 oz \\ \\ 
  *Milk: 3 cups
  *Cream: 1/2 cup

====Notes====
  *A 2-3 oz package of mint is adequate
  *Add chicken, paneer, or desired protein - 1-2 lbs per 1 cup of paste is a good amount
  *Store leftover tikka masala paste in freezer for several months - put 1 cup portions into ziploc bags and freeze
  *You can definitely skip making garam masala and use store-bought if you want
  *If you're using store bought garam masala, make sure it is GF if that matters to you

====Instructions====
  -Make the garam masala by combining the coriander, cinnamon sticks, allspice berries, cloves, fennel seeds, both cardamoms, and fenugreek seeds in a dry pan over high heat. Toast until fragrant, 2-3 minutes, stirring occasionally. Put in a spice grinder and grind into a fine powder
  -Toast almonds and coconut in a dry pan over medium-high heat until coconut is golden brown and fragrant; stir occasionally
  -Puree the garlic, garam masala, ginger, onions, tomato paste, cilantro, mint, lemon juice, lemon zest, almonds, coconut, turmeric, salt, and red chili powder until well combined and a thick paste forms. This is the tikka masala paste
  -To make the masala sauce, heat ghee in a medium sauce pan over medium heat and add 1 cup of tikka masala paste. Saute until paste is fully cooked and begins to separate from fat, about 5 minutes. Add tomato sauce and let cook for 1-2 minutes. Add milk and cream, bring to a boil, reduce heat, and simmer for 15 minutes
  -Add chicken, paneer, etc. if desired and serve with rice or naan

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