Chicken tikka masala made easy with this great-tasting recipe — simply marinate chicken breast in yogurt and spices and then simmer in a tomato cream sauce. Serve with rice or warm pita bread.
Ingredients
- yogurt: 1 cup
- lemon juice: 1 Tbsp
- ground cumin: 4 tsp (divided)
- ground cinnamon: 1 tsp
- cayenne pepper: 2 tsp
- black pepper: 2 tsp (freshly ground)
- ginger: 1 Tbsp (fresh; minced)
- salt: 2 tsp (divided, to taste)
- boneless skinless chicken breasts: 3 piece (cut into bite-size pieces)
- long skewers: 4 piece
- butter: 1 Tbsp
- garlic: 1 clove (minced)
- jalapeño pepper: 1 piece (chopped)
- paprika: 2 tsp
- tomato sauce: 1 can (8 ounce can)
- heavy cream: 1 cup
- cilantro: 0.25 cup (fresh; chopped)
Metric Conversion
Stages of cooking
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Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl. Stir in chicken, cover, and refrigerate for 1 hour.
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Preheat a grill for high heat.
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Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
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Melt butter in a large heavy skillet over medium heat. SautГ© garlic and jalapeГ±o for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
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Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
