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.