Tuesday, October 30, 2012

Chicken Tikka Masala Recipe

This is one of my family's new favorite dishes!
It also makes me feel very cultured and sophisticated when I make it.
Because it's an Indian dish that's popular in Britain.

It's a perfect dinner for Halloween night because it's ORANGE!

The original recipe appeared in the Chicago Tribune and I found it through Food.com then modified it slightly.

Chicken Tikka Masala

1 1/2 pounds chicken breasts, cut into 1 inch cubes

1 cup plain yogurt (not vanilla - vanilla is NOT plain)
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons black pepper
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon salt

1 Tablespoons unsalted butter
4 garlic cloves
1 jalapeno, minced
2 teaspoons ground coriander

1 teaspoon ground cumin
1 teaspoon paprika

1 teaspoon Garam Masala (you can find this in an Indian grocery store) 
 1/2 teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream
1/4 cup fresh cilantro (for garnish)

Mix marinade ingredients together in a large bowl.  Put cut up chicken into the bowl and marinate for 30 minutes to an hour. 

After chicken is done marinating, grill or broil chicken until cooked through.
(I use an indoor grill to cook mine so I can prepare the sauce while the chicken is cooking.)

Melt the butter over medium heat.  Add garlic and jalapeno and cook for 1 minute.  Stir in spices.  Stir in tomato sauce.  Simmer 15 minutes.

Stir in whipping cream and allow to simmer about 5 minutes.

Add cooked chicken to sauce.  Simmer 5 minutes.

Garnish with cilantro.  Serve with rice*** and naan or pita bread.

***I use Uncle Ben's converted rice made with chicken broth instead of water.  It doesn't stick together and has a great flavor.  But you may want to use Basmati rice.


À la vie et à l'amour

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