Chicken Tikka Masala With Roasted Tandoori Chicken

Make diagonal slices in chicken. Place in a glass bowl and rub with lime juice.
Prepare the marinade, In a small frying pan, over low heat, toast the cumin and the coriander, until fragrant. About 3 minutes. Transfer to a spice grinder. In a food processor, combine the garlic, ginger, salt and enough water to make into a paste. Process until smooth. Add the ground coriander and cumin, paprika, cayenne, coconut milk, and lime juice. Pour into large plastic bag and add chicken. Marinate for at least 4 hours, or overnight.
Preheat over to 425. Place chicken on baking sheet. I line it with aluminum foil. Cook for about 20 minutes. Turn on Broil and brown the chicken. Turn and do the other side.
Serve. OR once chicken is cool, shred the meat and put aside to add to the chicken tikka masala sauce.
Chicken Tikka Masala:
In a food processor, combine ginger and jalapeno. Add tomatoes and puree. Set aside.
Toast cumin seeds. Grind in spice grinder.
Heat 1 Tbsp. butter in large pot. Add paprika, 4 tsp. cumin, for 30 seconds or until fragrant. Add tomato mixture and 1 tsp. kosher salt, simmer for 6-8 minutes. Stir in coconut milk.
Add chicken and heat through. Stir in remaining cumin and garam masala. Remove from heat and cover. Allow it to rest for about 10 minutes. Remove to a bowl and top with cilantro.

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