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Chicken Tikka Masala

“This is an easy recipe for Chicken Tikka Masala – Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.”



 


IngredientsCapture22



  • 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 minced fresh ginger




  • 4 teaspoons salt, or to taste




  • 3 boneless skinless chicken breasts, cut into bite-size pieces




  • 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




  • 1 (8 ounce) can tomato sauce




  • 1 cup heavy cream




  • 1/4 cup chopped fresh cilantro




  • 4 long skewer




DirectionsCapture122


 



  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.




  2. Preheat a grill for high heat.




  3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.




  4. Melt butter in a large heavy skillet over medium heat. Saute 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.




 


  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.

Tip


  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


Chicken Tikka Masala



Sameera ChathurangaAbout Author Shoyab Khan

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