Chicken Tikka Masala

• 1 1/2 lb boneless skinless chicken thighs, visible fat trimmed
• juice of 2 limes
• 1 tsp paprika
• 1 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 2 shallots, roughly chopped
• 4 large garlic cloves, roughly chopped
• 1.5" piece fresh ginger root, roughly chopped
• 2 green chilies, seeded and roughly chopped
• 4.5oz plain Greek-style yogurt (or standard oil)
• 1/2 tsp ground garam masala
• 1 Tbsp vegetable oil

Sauce

• 14oz canned diced tomatoes
• 1 heaping tsp tomato paste
• handful of cilantro leaves, roughly chopped
• 1.25" piece fresh ginger root, grated
• 1 tsp lime juice
• 1/2 tsp sugar
• 3 Tbsp unsalted butter
• 1/2 cup heavy cream

Side

• Naan (4 pieces of Trader Joe's)

Cut the chicken thighs into 1.25" chunks. Combine the lime juice and paprika and mix with the chicken. Set aside while you roast and grind the cumin and coriander seeds.

Put the shallots, garlic, ginger, and chilies into a food processor. Drain the lime juice and paprika mixture from the chicken and add to the onion mixture. Process until smooth. Pour into a mixing bowl and stir in the yogurt, garam masala, and add the half the coriander and cumin powder.

Pour the spiced yogurt mixture over the chicken, turning every piece so that it's evenly coated. Cover with plastic wrap and marinate overnight in the refrigerator. If you can, flip the chicken over once or twice while it's marinating.

Preheat the broiler, with the broiler pan in place, to its hottest setting.

Take the chicken out of the yogurt marinade and arrange on the hot broiler pan. Drizzle with the oil and broil for about 5 minutes on each side or until beginning to char around the edges. Pour any cooking juices into a bowl and skim off any fat. Keep the chicken warm while you make the sauce.

Combine the tomatoes, tomato paste, cilantro leaves, ginger, lime juice, sugar, and remaining cumin and cilantro powder in a blender or food processor and process until smooth. Heat the butter in a saucepan and, when melted, add the spiced tomato mixture and cream. Bring to simmering point, then strain in the reserved cooking juices and add the cooked chicken pieces. Reheat and serve piping hot, with naan.

Makes 4 servings, 15 WW PointsPlus each (+5 for naan or 1 cup rice)