Chicken Tikka Masala

Recipe Date:
January 25, 2016
Serving Size:
Cook Time:
Imperial (US)
  • 1 cup yogurt
  • 1 tbsp lemon juice
  • 2 tsps ground cumin
  • 1 tsp ground cinnamon
  • 2 tsps cayenne pepper
  • 2 tsps freshly ground black pepper
  • 1 tbsp minced fresh ginger
  • 4 tsps salt, or to taste
  • 3 skinless chicken breasts cut into bite-size pieces
  • 4 long skewers
  • 1 tbsp butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 tsps ground cumin
  • 2 tsps paprika
  • 3 tsps salt, or to taste
  • 8 ozs can of tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro

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.

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.
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.

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