Chicken Tikka Masala

Chicken Tikka Masala

Serves 4-6
Note: All spices can be found at Berkeley Bowl cheap.

INGREDIENTS

Chicken & Marinade:
1 cup yogurt
1 tablespoon lemon juice
1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
1 teaspoons salt, or to taste
4 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

Sauce:
1 tablespoon butter
3 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground coriander
2 teaspoon garam masala
1 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce or tomato puree
1 teaspoon of sugar, or to taste
1 cup heavy cream or half & half
1/3 cup chopped fresh cilantro

DIRECTIONS

  1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt. Stir in chicken, cover, and refrigerate for at least 1 hour (overnight is better).
  2. Cook chicken on a George Forman grill or put on skewers and grill on a barbeque.
  3. Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute.
  4. Stir in coriander, cumin, paprika, garam masala and salt.
  5. Stir in tomato sauce, simmer 15 minutes, stir in cream; simmer until sauce thickens, about 5 minutes.
  6. Add chicken to sauce and simmer for 5 minutes.
  7. Add sugar and salt to taste.
  8. Add cilantro.
  9. Remove and serve w/ basmati rice or naan.

2 comments:

d tran said...

Roasting under the broiler will be easier and faster than setting up skewers and a grill.

A Kong said...

Can also marinate the chicken, and then throw all the ingredients + the chicken (after removing excess marinade) in a tray into the oven. 215F for 8 hours; throw it into the oven in the morning and it'll be done when you get home. This way you can cook for a large number without too much work. Also, thighs work better with this method.