Chicken Tikka Masala

Place your cubed chicken in a shallow baking dish. In a small bowl, whisk together the garlic, ginger, Greek yogurt, coconut milk, salt and pepper. Pour the marinade on top of the chicken, making sure the chicken is evenly coated. Cover and refrigerate for at least 2 hours or up to 12 hours.

Heat a saute pan over medium heat and drizzle in about a tablespoon of olive oil. Add the chicken with the marinade (do this in batches if it seems overcrowded) into the pan. Cook for about 8-10 minutes or until just cooked through. Remove from heat and set aside.

For the sauce, melt 1/4 cup of the unsalted butter in a deep skillet over medium heat. Add the Fresno, serrano, and jalapeño peppers and cook until just tender. Add the garlic and ginger, and cook for another 2 minutes. At this point add the tomato paste, curry powder, garam masala and paprika. Stir with a a heavy wooden spoon so that all of the ingredient combine. Once the tomato paste has reached a deep red color, about 5-6 minutes, add the canned tomatoes, Roma tomatoes, salt and chicken broth. Bring the sauce to a boil and then lower the heat to a simmer. Simmer for 30-40 minutes until it is slightly reduced and thickened.

Once your sauce has thickened, very gently and slowly add some of it into a blender (don’t fill the blender too full—do it in batches if needed). Pulse until smooth and creamy. Transfer the sauce back to the pan and again bring it back up to a boil. Add the chicken and bamboo shoots and lower the heat to a simmer. Simmer again for about 15 minutes.

Add the remaining 1/4 cup butter and the heavy cream. Stir to melt the butter and heat the heavy cream. Cook for another 10 minutes.

Remove from heat and garnish with fresh cilantro. Serve with basmati rice and/or Naan.