Chicken Tikka Masala

Ingredients

• 3 tablespoons canola oil 
• 2 tablespoons cilantro leaves 
• 1 stick cinnamon (2-inch)
• 2 inch ginger fresh peeled sliced
• 5  garlic clove 
• 0.5 cup greek yogurt plain fat-free
• 1 teaspoon ground coriander 
• 2 teaspoons ground cumin divided
• 1.5 teaspoons ground pepper red divided
• 0.5 teaspoon turmeric 
• 0.8 cup half and half 
• 0.8 teaspoon kosher salt divided
• 1 tablespoon juice of lemon fresh
• 0.3 cup milk 
• 2 medium onion cut into wedges
• 1.8 pounds chicken thighs boneless skinless
• 1.5 cups canned tomatoes crushed

Equipment

• food processor
• bowl
• frying pan
• oven
• aluminum foil
• ziploc bags

Directions

1. Preheat oven to 37
2. Place onion and garlic in a food processor; process until a smooth paste forms. Spoon half of paste into a small bowl; cover and chill.
3. Add 1 teaspoon cumin, 1 teaspoon red pepper, and ginger to remaining paste in food processor; process until smooth. Stir in yogurt and lemon juice.
4. Combine chicken and yogurt mixture in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours.
5. Remove chicken from bag; discard marinade.
6. Sprinkle 1/2 teaspoon salt evenly over both sides of chicken.
7. Place chicken on a rack coated with cooking spray; place rack in a foil-lined pan.
8. Bake at 375 for 16 minutes or until done, turning after 8 minutes.
9. Let stand 10 minutes; cut chicken into bite-sized pieces.
10. Heat a large nonstick skillet over medium-low heat.
11. Add oil to pan; swirl to coat.
12. Add cinnamon stick; cook 1 minute or until fragrant, stirring frequently. Stir in 1 teaspoon cumin, 1/2 teaspoon red pepper, 1/4 teaspoon salt, coriander, and turmeric; cook 1 minute, stirring constantly. Reduce heat to low; stir in reserved onion-garlic paste. Cook 12 minutes or until lightly browned, stirring occasionally. Stir in tomatoes; bring to a simmer over medium heat, and cook 8 minutes, stirring occasionally. Stir in half-and-half and milk; bring to a simmer. Stir in chicken; simmer 2 minutes or until heated.
13. Sprinkle with cilantro.