Spices. They were originally used to add flavor but they also help to preserve food. In my own cooking, I don't generally use a ton of spices. I like to let the natural flavors or fresh, quality ingredients speak for themselves. However, I am not opposed to them in any way. This chicken Tikka Masala may not be authentic, but this dish is full of flavors and is an easy dinner to make for friends.The Ingredients
2 lbs boneless, skinless chicken thighs and/or breasts
For the Marinade:
1.5 cups plain yogurt
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoon cayenne pepper
2 teaspoons turmeric
2 teaspoons black pepper
.5 teaspoon chili flakes
1.5 tablespoon grated ginger
4 teaspoon salt
For the Sauce:
2 tablespoons butter
1 large yellow onion, finely diced
4 cloves garlic, minced
1.5 teaspoons ground cumin
1.5 teaspoons ground coriander
1.5 teaspoons ground cayenne pepper
1 28oz can crushed tomatoes
1 cup cream
3/4 cup chopped cilantro
2 lemons, juiced and zested
The Method
Mix the marinade together in a large bowl, and put the chicken in.
Make sure that all part of the chicken are coated. Place in the fridge for at least 4 hours, overnight is even better.Traditionally, the chicken is cut into bite sized pieces and skewered and then grilled. I opted with the non-traditional way of take the whole pieces and grilled them. They can also be broiled in the oven. Brown the chicken on both sides on high heat, until the chicken is half cooked. It should still be pink and juicy...mmmmm. It will continue to cook in the sauce. Set the chicken aside.
In a large pan, melt the butter on medium high heat. Sweat the onions with a little salt until they start to brown. 
Add the garlic, and all the spices and cook for another minute or so until aromatic.
Pour in the tomato sauce and let it simmer for about 10 minutes on low heat until thick and hearty.In the mean time, cut the chicken into bite sized pieces. Throw in the chicken, cream and lemon zest and juice into the sauce. 
When the sauce starts to bubble add the cilantro and give it a quick stir.Serve this flavorful stew over basmati rice. This will feed about 4-6 hungry college kids.
