A recipe from my beautiful and fancy sister, Camus.
chicken tikka masala
*note: I usually add some frozen cauliflower and peas to the sauce with the half and half, and I also grill or broil the chicken before cutting it up rather than after.
1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons fresh ground black pepper
1 teaspoon cinnamon
1 teaspoon salt
1 piece gingerroot, minced (1/2-inch long)
1-2 boneless skinless chicken breasts, cut into 1 inch cubes
1 tablespoon unsalted butter
2 cloves garlic, minced
1 jalapeno chile, minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream OR fat-free half and half OR fat-free evaporated milk
1/4 cup chopped fresh cilantro
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.
Meanwhile, soak six 6-inch bamboo skewers in water to cover 30 minutes and set aside.
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.
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.