Just curious

In 4 ****** coming thru with recipe

Best Tikka Masala I ever made:
Ingredients
1 lbs Chicken thighs cut up into chunks
1 cup Whole fat Greek Yogurt
4 Inches ginger grated
8 Cloves Garlic grated
2 Tbs Garam Masala
3 Tsp Ground cumin
2 Tsp Smoked Paprika
2 Tsp Tumeric powder
1 Tsp White Pepper
1 Bay leaf
2 Tbs Lime Juice
Half a large white onion blended into puree
2 Roma tomatoes blended into puree
1 ½ Tbs Tomato Paste
14 oz Canned crushed tomatoes
2 Cups chicken stock
1 Tsp Chicken stock concentrate (bouillon)
Fish Sauce (or Worcestershire, both are anchovy based sauces)
1 Cup Heavy Cream
Sugar
50 g Basmati Rice per serving
Cilantro for garnish
Spice Blend & Marinade
Combine Garam Masala, 2 tsp Cumin, Paprika, Tumeric, and White pepper to make a spice blend.
Thoroughly mix into chicken thighs: Greek yogurt, half the spice blend, 1 inch grated ginger, 4 cloves grated garlic, lime juice, 1 Tsp salt, and ½ Tsp sugar. Marinade overnight.
Sauce
In a saucepan with 2 tbs olive oil on medium-high heat - reduce pureed tomato and onion into paste. You want there to be no liquid left, about 15 minutes. Continue cooking on medium heat until paste is caramelized and brown.
Add 4 cloves grated garlic and 1 inch grated ginger to the paste and cook until fragrant, 45 seconds or so.
Add tomato paste, and continue on medium heat for 2 minutes.
Add the rest of the spice blend and cook for 30 seconds, careful not to burn the spices. Shut off heat and transfer paste aside.
(My oven is broken and I don’t have a grill, but at this point separate chicken thighs from marinade and broil or grill chicken pieces until charred and caramelized. If, like me, you also don’t have either of those then proceed.) In the same saucepan dump in marinated chicken thighs with its marinade and cook on medium-high heat. Stir constantly so marinade doesn’t burn.
Reduce marinade until it’s caramelized.
Add to the caramelized chicken & marinade: tomato/onion paste, chicken stock, bouillon, fish sauce, and canned tomato. Mix well and simmer on medium-low heat for an hour, half covered with lid.
At this point make sure the sauce is very thick and there’s not much liquid left, it’ll be thinned out by the heavy cream. You might have to reduce the sauce uncovered for longer if the sauce is still loose and “saucy”.
Add in heavy cream and mix well. Adjust seasoning with salt and sugar to taste.
Assembly
Bring a pot of lightly salted water to a boil. I used 5 cups of water with 1 tbs salt.
Add in 1 tsp cumin, bay leaf, and basmati rice.
Stir occasionally to prevent clumping, boil until rice is to desired texture.
Strain and serve with tikka masala sauce.
Garnish with cilantro.

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