Monday, September 20, 2010
Chicken Tikka Masala
One of my favorite indian dishes is chicken tikka masala. We have a favorite indian restaurant not too far from our home that we have enjoyed dining at for many years.
One night while we were having dinner, my husband says to me, "You know what? I think you could make this." To be honest, indian was not one cuisine that I thought I could make just that wherever you go, each dish tastes different. But I accepted his challenge of thinking that I could make CTM. Six years later, I am still making our CTM for our family. It is one of our favorites. This dish is very easy to make and that is what I just love about it.
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
6 boneless skinless chicken breasts, cut into bite-size pieces
In a large bowl or even in a Ziploc bag, combine the yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, and ginger. Cover and refrigerate the chicken for up to one hours. If you are marinading the chicken for a shorter period of time, you might want to cut the chicken in smaller pieces so that the marinade can soak into the meat.
The marinade also is wonderful if you are wanting to grill out in your backyard. We have had several small get togethers with family and friends where we had the chicken marinade for a couple of days, later grilled out and the chicken was moist and just full of flavor.
1 tablespoon butter
4 clove garlic, minced
2 jalapeno pepper, finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
3 (29 ounce) can tomato sauce
2 cups heavy cream (1 pint)
1/4 cup chopped fresh cilantro
When cooking your chicken there are a couple of different ways. One way is to use the grill which makes it very tender but another route is, if you have a George Forman grill it works just as well, and can be done inside of your home. We have discovered that grilling just makes this dish have the right amount of flavor.
Melt the 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.
We serve our CTM over rice.