Ingredients

Chicken Tikka:
2 cups Whole milk Greek yogurt
3 tablespoons Ancho chili powder
2 teaspoons Ground cumin
2 teaspoons Ground coriander
2 teaspoons Ground fennel
2 teaspoons Ground turmeric
1 teaspoon Ground cardamom
1 teaspoon Ground cloves
1 teaspoon Ground chile de arbol or cayenne powder
1 teaspoon Ground black pepper, plus more for seasoning
2 cloves Garlic, finely chopped
1 tablespoon Finely chopped fresh ginger
6 Boneless, skinless chicken thighs
Salt
1/2 cup Melted ghee

Masala Sauce:
2 tablespoons Ghee or canola oil
1 Medium yellow onion, halved and thinly sliced
2 -inch piece fresh ginger, peeled and finely grated
1 Serrano chile, finely diced
3 cloves Garlic, finely chopped
1 tablespoon Tomato paste
2 teaspoons Smoked Spanish paprika
2 teaspoons Garam masala
1 (28-ounce) can Plum tomatoes, pureed until smooth
Honey
1/4 to 1/2 teaspoon Chile de arbol or cayenne powder (depending on how spicy you like it)
1/2 cup Water
Salt and freshly ground black pepper
3/4 cup Heavy cream
Chopped cilantro leaves
1 Red onion, cut into thin rings and soaked in ice water

Basmati Rice Pilaf with Peas:
1 1/2 cups Basmati rice
1 1/2 tablespoons Vegetable oil
1 1/4 teaspoons Black mustard seeds
1/2 cup Finely diced yellow onion
6 Cardamom pods
4 Whole cloves
1 (3-inch) cinnamon stick
2 1/4 cups Simmering water
1 1/2 teaspoons Kosher salt
1/4 teaspoon Freshly ground black pepper
2 teaspoons Fresh lime juice
3/4 cup Frozen green peas

Description

View Full Recipe