Chicken (of-the-Woods) Tikka Masala

Wondering what happened to all those mushrooms?  Here you have it!

Tikka Masala.
Tikka Masala.

2 medium onions, peeled and halved
3 medium tomatoes
3 tbsp cashews
4 garlic cloves
1/2 inch ginger, peeled
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp tandoori powder
1/4 cup yogurt
1 tbsp dry fenugreek leaves
1 tsp salt (or more, to taste)
1/2 cup water (more or less)
4 tbsp cream or milk
3 tbsp butter
2 lbs chicken-of-the-woods mushroom
1 batch homemade paneer
cilantro, chopped (optional)

1) Boil water with a pinch of salt.  Add onions, tomatoes, and cashews.  Boil for 10 minutes, until soft.  Drain the water into a bowl and set aside.  Puree onions, tomatoes, and cashews in a blender.
2) Heat butter on medium heat.  Grind ginger and garlic with mortar and pestle, and cook in butter until aromatic (about 3-5 minutes).  Add the tomato puree to the ginger and garlic. Add the spices (turmeric, chili powder, coriander, garam masala, tandoori).  Add the mushrooms and enough leftover water to make a thick gravy.  Simmer for 15-20 minutes, until oil floats to the top and sticks to the sides of the pan.
3) Remove pan from heat and stir in the yogurt and salt.  Return to low heat for about 5 minutes, or until bubbling and hot. Stir in fenugreek leaves, paneer, and cream.
5) Garnish with cilantro and serve with rice or naan!


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