Chicken Tikka Masala

1 cup plain yogurt
2 Tablespoons lemon juice
2 teaspoons each:
ground cumin
ground red pepper
freshly ground black pepper
1 teaspoon each:
1 piece (1/2 inch long) ginger root minced (I used 1 tsp ground ginger)
1 1/2 pounds boneless, skinless chicken breasts cut into 1 inch cubes

1 tablespoon unsalted butter
2 cloves garlic minced
1 jalapeno chili minced
2 teaspoons ground coriander
1 teaspoon each:
ground cumin
garam masala
1/2 teaspoon salt
1 can (8 oz) tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

How to Prepare:
1. For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in medium bowl or food-safe plastic bag. Stir in chicken and marinate in refrigerator for 1 hour.

2. For sauce, melt butter in large deep skillet over medium heat. Add garlic and jalapeno and cook 1 minute. Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce and simmer 15 minutes. Stir in cream and simmer until sauce thickens,
about 5 minutes. Add chopped cilantro.

3. Meanwhile, heat grill to medium high (or heat broiler). Thread chicken on skewers and discard marinade. Grill or broil chicken until cooked through, about 8 minutes.

4. Remove chicken from skewers and add to sauce. Simmer about 5 minutes.


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