Chicken Tikka Masala

Chicken Tikka Masala

Serves 4
Allergy Milk
Meal type Main Dish

Ingredients

  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon fresh ginger (minced)
  • 4 teaspoons salt (to taste)
  • 3 boneless skinless chicken breasts (cut into bite-sized pieces)
  • 4 long skewers
  • 1 tablespoon butter
  • 1 clove garlic (minced)
  • 1 jalapeno pepper (finely chopped)
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3 teaspoons salt (or to taste)
  • 8oz tomato sauce
  • 1 cup heavy cream
  • 1/4 cup fresh cilantro (chopped)

Directions

Step 1
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Step 2
Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Step 3
Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.