A Favorite and Easy Chicken Tikka Masala
"Both Shanti and Ashok love Chicken Tikka Masala and I was thrilled when I got this recipe which is easy and tastes as good as in restaurants." -- MarketPlace President, Pushpika Freitas
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 Tbsp. ground cumin
- 2 Tbsp. red pepper
- 2 Tbsp. black pepper
- 1 tsp. cinnamon
- 1 tsp. salt
- 1 piece ginger root (minced)
- 1½ lbs. boneless, skinless chicken breasts
- 1 tsp. unsalted butter/veg oil
- 2 cloves garlic, minced
- 1 jalapeno chilli (minced) or sub for chili powder
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. garam masala
- 1 can (8 ounces) tomato sauce
- 1 cup whipping cream
- ¼ cup chopped fresh cilantro
Combine all marinade ingredients with chicken and refrigerate for at least 1 hour - overnight is better.
Grill on skewers turning occasionally - discard marinade. Or in winter bake in dish with marinade until cooked thoroughly - about 8 minutes and then broil to brown the chicken a little - another 5 minutes. All this can be done a day or more before and refrigerated.
Melt butter/oil over medium heat, add garlic, jalapeno and cook 1 minute. Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream. Simmer until sauce thickens, about 5 minutes. Add salt to taste. Remove chicken from skewers and add to sauce. Simmer 5 minutes. Serve with rice or naan.