Chicken Tikka Masala
As always, bold italics are merely suggestions. :)
As always, bold italics are merely suggestions. :)
Serves 4
For Marinade
1 c yogurt
1 TBSP lemon juice
2 TSP ground cumin
1 TSP ground cinnamon (if you have garam masala, use it here...cinnamon was nice, but I think the garam masala gives it a fuller richer experience)
2 TSP cayenne pepper (or less because it may be too spicy for you - it was too spicy for me...I admit it!)
1 TBSP minced fresh ginger
1 TSP salt (or more if you like, but anymore than 1 tsp is overkill, imo)
3 boneless, skinless chicken breasts, cut into bite-size pieces
4 long skewers
For Sauce
1 TBSP butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp salt (or more if you like, but again, anymore than 1 tsp is overkill)
1 (8 oz) can tomato sauce
1 c heavy cream
1/4 c chopped fresh cilantro
METHOD
In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 1 tsp salt. Stir in chicken, cover, then 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 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro.
