Comfort food - Chicken tikka masala

Before jumping into the recipe - let me try to talk about comfort food. Several years ago, one of the guys at work asked me what classifies as comfort food for Indians. He being a Wisconsin person, called out Mac n Cheese as his. I, just focusing on the 'comfort' involved in preparing it, in a literal sense mentioned Maggi - like any desi would have - in my shoes. While that may have fit the definition in my 20s single, crazy life - 10 years later....with changed taste buds and preferences that run a zillion miles away from Maggi, I would like to call comfort food as something else. It is food that's uplifting - uplifting...just elevates you. Wiki defines it as - traditional, sentimental, soft, easy, rich in calories/nutrients, flavorful, easy to make. So here is my comfort food- that fits into both my definition and wiki's.

For Marinade

(this is what I do for any chicken marinade)

Boneless skinless chicken breast - 1 pound chopped into chunks

Turmeric – 1 tsp

Chilli powder – 1 tsp

Salt – 1 tsp

Lemon juice - 1 small lemon

2 tbsp yogurt

Soak the chicken in these items overnight in fridge – covered, it tenderizes the chicken tremendously and flavors it deeply.

For gravy

Butter - 1/4 stick (don't skimp on it, comfort food)
Red Onion - 1 large

Ginger garlic green chilli paste - 5 tbsps
Tomatoes - 2 medium/1 large, pureed
Salt - per taste
Garam Masala - per taste
Dry methi/fenugreek leaves - 2/3 tsps
Heavy Cream - 1 cup

Melt ¼ stick of butter, add in chopped red onions and fry. Add ginger garlic green chilly paste and fry. Add the tomato puree and fry well. Now add salt and few teaspoons of garam masala. I do not struggle and make my own garam masala, this is comfort food remember :) Add in some dry fenugreek leaves. Let the mixture fry on low flame, pour in one cup of heavy cream.

Meantime- while the flavors are developing, have the chicken pieces broiled in oven for a total of 15 mins – turning the sides midway. If you don't broil usually...just bake it in an oven proof dish for 20 minutes at 400F.

Add the broiled chicken into the gravy mix and cook on low flame for about 15 mins till you see the oil separating out.

Chicken tikka masala ready to eat.

It tastes good, trust me. Like any curry or gravy, this tastes better the next day - once the ingredients have "set" well - in my mother's words. These days am liking lesser ingredient recipes - that way am able to taste clean flavors. This sells well with my 3 yr old girl K (for those with picky eaters).

I make a gravy of panner and peppers in similar fashion, which turns out good in taste as well.