Chicken tikka masala

Garlic	9+ cloves
Ginger, peeled, cut into ½-inch pieces	½ cup
Canola oil	¼ cup
Yogurt, whisked smooth	1 cup
Salt, kosher	1 teaspoon + 1 ½ teaspoons
Pepper, freshly ground	½ teaspoon
Chicken thighs, boneless, skinless, pierced with a fork, cut into bite-sized pieces	1 pound
Olive oil	2 teaspoons
Butter, unsalted	3 tablespoons
Serrano peppers, minced	2
Tomato paste	2 tablespoons
Garam masala	1 teaspoon
Paprika	2 teaspoons
Tomatoes, Roma, diced	8
Water	1 to 2 cups
Oil	For grilling
Fenugreek leaves, dried, optional	1 tablespoon
Cream, heavy	½ cup
Cilantro, minced	Garnish
Cooked rice
Naan

1. Combine the garlic, ginger, and canola oil in a food processor, and process until nearly smooth. 
2. Whisk 3 tablespoons garlic-ginger paste into the yogurt with 1 teaspoon salt and pepper. 
3. Add the chicken, and toss to coat. 
4. Marinate at least 30 minutes, or in the refrigerator up to overnight. 
5. Heat a large skillet over medium heat, and add the olive oil and butter. 
6. Once the butter is melted, add the 1/3 cup garlic-ginger paste and Serrano peppers. 
7. Sauté until lightly browned around the edges. 
8. Add the tomato paste, and cook until the tomato has darkened in color, about 3 minutes. 
9. Add the garam masala and paprika, and sauté for 1 minute. 
10. Add the tomatoes, 1 ½ teaspoon salt, and 1 cup water. 
11. Bring to a boil, reduce to a simmer, and cook until thickened, about 20 minutes. 
12. Add additional water, as needed, depending on how much liquid the tomatoes release. 
13. Heat the grill until hot; lightly brush with oil. 
14. Shake off excess marinade, and grill the chicken until charred, about 2 minutes on each side. 
15. Using an immersion blender (or food processor, or blender), process the sauce until smooth. 
16. Bring to a boil, and add the chicken and fenugreek leaves, if using. 
17. Reduce the heat to a simmer, and cook for about 10 minutes. 
18. Add the cream, stirring in thoroughly. 
19. Garnish with cilantro, serve over rice with warm naan.