Chicken Tikka Masala

Total Time: 5 hrs Preparation Time: 4 hrs Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 boneless chicken breasts (cut into about about 1 to 1-1/2-inch cubes, can use 5 breasts)
• 4 -5 wooden skewers (soaked in cold water for a minimum of 30 minutes)
• 1 cup full-fat plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2-1 teaspoon cayenne (adjust amount to suit heat level)
• 2 teaspoons fresh ground black pepper (or use 1 teaspoon fine black pepper)
• 1 1/2 tablespoons fresh minced ginger
• 2 fresh garlic cloves (sliced in half) (optional)
• 2 tablespoons butter
• 2 tablespoons fresh minced garlic
• 1 tablespoon finely chopped jalapeno pepper (seeds removed)
• 2 tablespoons tomato paste
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1/2 teaspoon salt (or to taste)
• 2 (8 ounce) cans tomato sauce
• 2 cups whipping cream, unwhipped
• 1/3 cup fresh cilantro

Recipe

• 1 for the marinade; in a large bowl combine yogurt, lemon juice, cinnamon 1 teaspoon salt, cayenne pepper, black pepper, ginger and the garlic halves (if using) mix until well blended.
• 2 add in the chicken cubes or strips; toss to combine well with the marinade.
• 3 cover and refrigerate for 4 hours (mixing a couple of times during chilling).
• 4 thread the chicken onto water-soaked skewers, and discard the marinade.
• 5 grease the grill grates, then grill for about 5-6 minutes on each side (or the chicken may be oven-broiled.
• 6 for the sauce; melt butter in a large skillet over medium heat.
• 7 add in garlic and jalapeño pepper; sauté for 1 minute.
• 8 add tomato paste, cumin, paprika and 1/2 teaspoon salt; stir for about 1 minute.
• 9 add in tomato sauce and whipping cream; simmer uncovered on low heat until the sauce thickens (about 20-25 minutes) stirring occasionally.
• 10 add in the grilled chicken cubes and simmer for about 15 minutes over low heat.
• 11 season with more salt and black pepper if desired.
• 12 transfer to a large serving platter and garnish with cilantro.