Wednesday, June 7, 2017

Chicken Tikka Masala

Jenna and Kathleen made this for dinner one night last week.  The house smelled wonderful and the chicken tasted great.  See our modifications in bold.
Chicken Tikka Masala

1 1/2 lbs boneless skinless chicken, cut in 1 inch cubes
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) (We didn't do this)
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) cans tomato sauce
1 cup whipping cream
1/4 cup chopped fresh cilantro

Soak bamboo skewers in water.  Thread chicken on skewers, and marinate (in the refrigerator) for an hour or so.  Discard marinade. *We did not use this method: the Johnson's cut up the chicken in bite sized pieces. We marinated in the fridge for a bit.

For sauce, melt butter on medium heat.  Add garlic and jalapeno; cook 1 minute.  Stir in coriander, cumin, paprika, garam masala and salt.  Stir in tomato sauce.  Simmer 15 minutes.

Stir in cream; simmer to thicken- about 5 minutes.

Grill or broil chicken, turning occasionally, to cook through- about 8 minutes.  Remove chicken from skewers; add to sauce. *When it came time to cook the chicken, we warmed olive oil in a pan, shook off majority of marinade and then cooked through. We did this in batches and then added to the sauce below.

Simmer 5 minutes.

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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