Chicken Tikka Masala Chili

This year will be the 4th time I'm competing in my friend's chili cook off. I won best overall chili in their first cook off with my buffalo chicken chili. However, I have made a different chili every year since then and I feel like this one will be another winner! I drew inspiration from a recipe I found on incredibleegg.org. If you can't find some of these spices, try to find a local Indian grocery store near you or check out Savory Spice.

Ingredients

Chicken Marinade

- 2 lbs boneless and skinless chicken thighs cut into bite-sized pieces

- 1 cup plain Greek yogurt

- 1/2 tsp. ground ginger

- 2 tsp. garam masala

- 1 tsp. turmeric

- 1/2 tsp. cumin

- 1 tsp. red chili powder

- 1 tsp. salt

- 1 tbsp. butter (for cooking the Chicken)

Tikka Masala Sauce

- 1 white onion, diced

- 2 tbsp. butter

- 1 tsp. ground ginger

- 1.5 tbsp. minced garlic

- 1.5 tsp. garam masala

- 1 tsp. coriander

- 1/2 tsp. cumin

- 1 tsp. red chili powder

- 1 tsp. turmeric

- 1.5 tbsp. paprika

- 14 oz tomato sauce

- 1 cup heavy whipping cream

Beans

- 1 cup pinto beans, drained and rinsed

- 1 cup garbanzo beans, drained and rinsed

- 1/2 cup lentils, drained and rinsed

- Oil spray

- Salt and pepper, to taste

Cilantro Chutney

- 1 bunch cilantro

- 1 serrano peppers, chopped and seeded

- 1/4 tsp. sugar

- 1 tsp. salt

- 1 lime, juiced

- Olive oil, if needed

Garnish (optional)

- Scallions

Instructions

1. Combine chicken marinade ingredients in a large bowl and store in refrigerator for at least an hour.

2. Make the Tikka Masala Sauce.

   1. In a large sauce pan over Medium-High heat, sauté onion, garlic, and ground ginger in 2 tbsp. of butter until soft and slightly browned.

   2. Add the rest of the ingredients.

   3. Simmer on low for 30 minutes, stirring occassionally.

3. In a dutch oven, sauté chicken in 1 tbsp. of butter over Medium-High heat.

4. Cook beans and lentils.

   1. Combine beans and lentils in a bowl. Coat with oil spray, salt, and pepper.

   2. Add to air fryer and cook for 7 minutes at 370 degrees.

5. Make the cilantro chutney.

   1. Combine all ingredients into a blender and pulse until smooth.

6. Add Tikka Masala Sauce and cooked beans and lentils to the dutch oven once the chicken is mostly cooked.

7. Simmer on low for 20 minutes.

8. Spoon chili into bowls and top with cilantro chutney chunks and scallion garnish.