Tuesday, June 30, 2009

Chicken Tikka Masala

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Michelle and I frequently enjoy Indian food for lunch, and this dish is one of our favorites. It is a simple recipe where the chicken is marinated in yogurt and spices, then grilled, then simmered in an Indian tomato cream sauce. I located this recipe on allrecipes.com; however, adjusted the amount of salt as it originally called for 7 teaspoons(!). I also omitted the jalapeno pepper to get a milder version. The recipe makes a lot of sauce so there is plenty to put over your rice. It is absolutely rich-tasting and delicious. So good!


1 cup plain yogurt
1 T lemon juice
2 tsp ground cumin
1 tsp cinnamon
2 tsp cayenne
2 tsp fresh ground black pepper
1 T minced fresh ginger
1/2 tsp salt
3 boneless skinless chicken breasts, cut into bite-size chunks
4 long skewers

Sauce for Simmering:
1 T butter
1 clove garlic, minced
1 jalapeno pepper, seeded and finely chopped (optional, use only if you like it hot)
2 tsp ground cumin
2 tsp paprika
1/2 tsp salt or to taste
1 (8-oz) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 1/2 tsp. salt. Stir in chicken; cover and refrigerate for 1 hour. After an hour, preheat a grill for high heat and lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill chicken until juices run clear about 5-10 min. per side. (I broiled the skewered chicken pieces on a rack over a foil-lined baking pan). Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno (if using) for 1 min. Season with 2 tsp cumin, paprika and 1/2 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 min. Add grilled chicken and simmer for another 10 min. Transfer to a serving platter and garnish with fresh cilantro.

1 comment:

Mahek said...

nice to see an Indian meal on your table....