Chicken Tikka Masala

Combine half of the onion, the garlic, ginger, chile, mint, lemon juice, and tomato paste in a food processor. Process until it forms a smooth paste. Add the yogurt, paprika, garam masala, nutmeg, turmeric, and salt to the puree and process to combine.

Transfer the mixture to a zip-top plastic bag or other non-reactive container large enough to hold the chicken. Add the chicken and mix well to coat the chicken thoroughly. Seal the bag or cover the container and refrigerate the chicken for 4-6 hours or overnight.

Heat the ghee in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until the onion is soft.

Add the chicken with the yogurt mixture and water to the skillet. Bring to a boil then reduce the heat to a low simmer. Cover the skillet. Let the chicken cook for 45 minutes, stirring occasionally.

While the chicken is cooking prepare the basmati rice as directed on the package. Sprinkle the rice with the fennel seeds halfway through the cooking time. When the rice is cooked, stir the fennel seeds into the rice.

Serve the chicken tikka masala with the basmati rice.