Saturday, August 25, 2012

Chicken Tikka Masala

I am somewhat adventurous when it comes to different cuisines.....well maybe not as adventurous as others, but I can typically look at the ingredients and know if I am going to like something or not, so when a friend suggested this dish for dinner one night I was pretty certain I was going to enjoy it!  

I have never really eaten Indian food before so I was a little nervous that I didn't know exactly how it was supposed to turn out....oh and on top of that I had to grill for the first time, a task I have typically parlayed onto the men-folk.  Alas, even with my ignorance of Indian cuisine and my total lack of grilling experience I was completely pleased with the outcome.

I really just can't beat it though when everyone at the table goes back for seconds and one of the people in my life known for always giving me the truth (whether I want it or not) says it is delicious!


Chicken Tikka Masala

12 oz. yogurt
Lemon juice from 1 lemon
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
4 long skewers

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

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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