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Chicken Tikka Masala

Prep Time: 30 Minutes
Cook Time: 50 Minutes
Total Time: 2 Hours 20 Minutes.

1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper
2 tsp freshly ground black pepper
1 Tbsp minced fresh ginger
4 tsp salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 Tbsp butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 tsp paprika
3 tsp salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Serve with rice or warm pita bread.

Makes 4 servings.

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Header photo by
Gillian Gunson