Chicken Tikka Masala
Ingredients
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)
Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 1 cups heavy cream (or Half and Half)
Marinade:
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons freshly ground black pepper
• 1 teaspoons salt, or to taste
• 1 tablespoon minced fresh ginger
• 3 or 4 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers (or a George Forman Grill)
Sauce:
• 1 tablespoon olive oil or butter
• 2 cloves of garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoons salt, or to taste
• 2 (8 ounce) cans tomato sauce
• 1 cups heavy cream (or Half and Half)
• 1 cup coconut milk (14oz can)
• 1 green bell pepper
• 1 green bell pepper
Rice:
• 1 cup Jasmine rice (basmati for more
authenticity)
• 1 TBS butter
• 1/2 cup chopped fresh cilantro
Directions
1. In a large bowl (or ziplock bag) combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).
2. Preheat a grill for high heat. Combine 1 cup rice with 21/2 cups boiling water in medium saucepan. Lower heat and simmer for 15 min., stirring once. Fluff with a fork and add butter and cilantro.
3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).
4. Heat oil in a large heavy skillet over medium heat. Sauté garlic, jalapeno and bell pepper for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce, cream and coconut. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with). *For more spice, double the cumin and paprika in the sauce.
• 1/2 cup chopped fresh cilantro
Directions
1. In a large bowl (or ziplock bag) combine yogurt, lemon juice, cumin, cinnamon, pepper, ginger,
and salt. Stir in chicken and refrigerate for 1 hour (I prefer overnight).
2. Preheat a grill for high heat. Combine 1 cup rice with 21/2 cups boiling water in medium saucepan. Lower heat and simmer for 15 min., stirring once. Fluff with a fork and add butter and cilantro.
3. Thread chicken onto skewers, and discard marinade. Lightly oil the grill grate. Grill until
juices run clear, about 5 minutes on each side (or dump contents on Forman grill).
4. Heat oil in a large heavy skillet over medium heat. Sauté garlic, jalapeno and bell pepper for 1 minute.
Season with cumin, paprika, and salt. Stir in tomato sauce, cream and coconut. Simmer on low
heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10
minutes. Transfer to a serving platter, serve over rice and garnish with fresh cilantro. We
also like to have our version of Naan of making the uncooked tortillas (Not as good as the
real thing, but still good to scoop up the rice and Masala with). *For more spice, double the cumin and paprika in the sauce.
My husband and son thought this was the best food we've ever received from this group. They request it every month. :)
ReplyDeleteDelish!! Please make again! And I'm laughing because Bryan asked who it was that made this at last month's exchange! I think he wanted to make a request in person & Kimberly wasn't there!!! :)
ReplyDelete