chicken tikka masala

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.

Marinade

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

Sauce

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.