Tikka Masala

By Nemo

Ingredients

• Marinade:
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 2 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut
• into bite-size pieces
• Sauce:
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 jalapeno, minced (half w/seeds)
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garam masala
• 2 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup whipping cream
• 1/4 cup chopped fresh cilantro

Preparation

Step 1

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.