Chicken Tikka Masala
Author: 
Recipe type: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Hearty and delicious, with a hint of spice.
Ingredients
  • MARINADE
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt
  • 3 boneless skinless chicken breasts
  • 1½ tablespoons olive oil
  • SAUCE
  • 4 tablespoons butter
  • 2 clove garlic, minced
  • 2 jalapeno peppers, finely chopped
  • 4 teaspoons ground cumin
  • 4 teaspoons paprika
  • 1½ teaspoons salt
  • 2 8 ounce cans tomato sauce
  • 2 cups heavy cream
  • ½ cup chopped fresh cilantro
Instructions
  1. In a medium size bowl combine the yogurt, lemon juice, cumin, cinnamon, cayenne, pepper, one teaspoon of salt and fresh ginger. Put the marinade in a resealable plastic bag with the chicken. Seal the bag, massage the marinade around the chicken so it is evenly coated, and leave in the fridge for one to two hours.
  2. Prepare the sauce: Melt the butter in a large skillet over medium-high heat. Add the garlic and jalapeno and saute for one minute or until the garlic is fragrant. Add the cumin, paprika and salt, and stir for thirty seconds. Add the tomato sauce and bring sauce to a simmer, simmer over low heat for ten minutes. Add the cream. Continue cooking until heated through and then turn off the heat and keep the sauce warm.
  3. Prepare the chicken: Take the chicken out of the plastic bag and wipe off the excess marinade. Place the chicken on a large baking sheet and the some olive oil over the chicken, then rub it around so the chicken is evenly coated. Grill the chicken over low heat for about 20 minutes total, ten minutes per side, until a digital meat thermometer registers at 165 degrees in the thickest part of the breast. Remove the chicken from the grill and wrap in foil for five minutes. After the chicken has rested, cut it into bite size pieces. Add the chicken to the sauce.
  4. Serve over rice with the cilantro as garnish. We like jasmine rice, but basmati is traditional.
Recipe by Culinary Mamas at https://culinarymamas.com/chicken-tikka-masala/