Chicken Tikka Masala

Chicken Tikka Masala

The dish has turned out to be extremely popular but be advised that it’s very spicy when the recipe proportions are adhered to. Unless you want a super-hot dish, I recommend cutting back on the ground red pepper in the marinade. It may also be a good idea to remove the seeds and veins from the jalapeño chile in the sauce.

Yields: 4 servings

Ingredients

  • 1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes

Marinade

  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground red pepper
  • 2 teaspoons black pepper
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 piece minced ginger (1-inch long)
  • 6 bamboo skewers (6-inch)

Sauce

  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 jalapeno chile, minced
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garam masala (buy in Indian market)
  • 1/2 teaspoon salt
  • 1 (8 ounce) can tomato sauce
  • 1 cup whipping cream
  • 1/4 cup chopped fresh cilantro

Preparation

  1. Soak bamboo skewers in water.
  2. Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.
  3. Discard marinade.
  4. For sauce, melt butter on medium heat.
  5. Add garlic & jalapeno; cook 1 minute.
  6. Stir in coriander, cumin, paprika, garam masala & salt.
  7. Stir in tomato sauce.
  8. Simmer 15 minutes.
  9. Stir in cream; simmer to thicken- about 5 minutes.
  10. Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.
  11. Remove chicken from skewers; add to sauce.
  12. Simmer 5 minutes.
  13. Garnish with cilantro Serve with basmati rice, naan or pita bread.

Note: You can make your own garam masala. McCormick also makes garam masala; it’s available in super markets.

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