Chicken Tikka Masala

By Bostoncook

Ingredients

• Sauce:
• Marinade
• 1 cup yogurt
• 2 tbsp lemon juice
• 2 tsp cumin
• 2 tsp cayenne
• 2 tsp pepper
• 1 tsp cinnamon
• 1 tsp salt
• 1 piece ginger root, minced
• 1 1/2 pounds boneless skinless chicken breasts, in 1" cubes
• 1 tbsp butter
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 2 tsp coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garam masala
• 1/2 tsp salt
• 8 ozs tomato sauce
• 1 cup whipping cream
• 1/4 cup cilantro

Details

Servings 4

Preparation

Step 1

1. For marinade, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or food-safe plastic bag; stir in chicken, marinate in refrigerator 1 hour.

2. Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.

3. For sauce, melt butter in a large, deep skillet over medium heat, add garlic and jalapeno; 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.

4. Meanwhile, heat grill to medium-high (or heat broiler). Remove chicken from refrigerator. Thread chicken onto skewers; discard marinade. Grill or broil chicken, turning occasionally, until cooked through, about 8 minutes. Remove chicken from skewers; add to sauce. Simmer 5 minutes. Serve with basmati rice, naan or pita bread.

Notes: Jori's notes: Made this as directed except for the following: marinated the chicken for a few hours instead of just one hour; increased garlic a bit, and used half and half instead of whipping cream. Could not have been tastier - just absolutely delicious and really tasted as though it came from an Indian restaurant.
This was simply outstanding - the best Indian dish I've ever made and. It was a bit spicy, but likely due to the jalapeno, which is hard to control. Also used half and half instead of whipping cream. Simply outstanding.