We've always loved this recipe for chicken tikka masala, but after making it on Thursday I'm wondering if I had ever marinated it overnight before. I must have done something different this time because the flavor was even better then I remembered.
The chicken marinates overnight in a yogurt and spice mixture and then you're supposed to grill it, but I never seem to make this during the warm months when grilling is easier. And I still haven't replaced my grill pan after the finish came off the last one, so I just cooked the chicken in a pan over very high heat. I had a minor mishap when I tried to make the sauce in the same pan and the yogurt mixture drippings started burning, but I just switched pans and everything was fine. Once again I served this over basmati rice (perfectly fluffy and tender) and it was a fantastic meal. I think I might leave in some more ribs and seeds from the jalapeno next time since the heat is a little tame for our tastes.