Chicken Tikka Masala

I make this a little saucier, a little less salty and with more zing. Tikka, as it is called in our house, is a staple in our menu. I like to add approximately 2 cups of chopped fresh vegetables (broccoli, cauliflower, chard or zucchini are great) with the meat at the end. One dish wonder. My husband will usually grill the chicken while I work on the sauce and our timing is usually almost perfect. He is done as I am ready to add it to the sauce.

This is not diet fare and I have tried it with half and half, the results are not the same. Sometimes we have to sacrifice our waistlines for immensely delicious flavors. This is also why we eat this about once a month instead of weekly. Eat roasted veggies the next night with a salad.

My girlfriend taught me a little trick to make your rice irresistible. Replace one cup of water or broth with a can of coconut milk. Uh huh.


Chicken Tikka Masala
original recipe from AllRecipes.com...thanks to Anna for introducing us to it.

Prep Time: 30 Min
Cook Time: 50 Min
Ready In: 2 Hrs 20 Min

6 servings

Ingredients

The Marinade:
1 1/2 cup yogurt
1 1/2 tablespoon lemon juice
1 tablespoon ground cumin
2 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
2 tablespoons minced fresh ginger
1 teaspoon salt, or to taste
4 boneless, skinless chicken breasts, cut into bite-size pieces
4 long skewers

The Sauce:
1 tablespoon butter
3 cloves garlic, minced
2 jalapeño peppers, seeded and finely chopped
4 teaspoons ground cumin
4 teaspoons paprika
1 1/2 teaspoons salt, or to taste
2 (8 ounce) cans tomato sauce
1 tablespoon tomato paste
2 cups heavy cream
1/4 cup chopped fresh cilantro

Directions

The Marinade:
In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour. You can prepare the night before and leave in refrigerator.

The Grill:
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. Get the edges a little charred, this adds wonderful flavor to the dish.

The Sauce:
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeños for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. DO NOT REDUCE TOO MUCH! Add grilled chicken, (and veggies) and simmer for 10 minutes. Serve immediately over rice. Make enough for leftovers!

Suggestions from Sharalyn:
 I used dried ginger instead of fresh. Also, I add a bit of sugar to cut the bitterness of the tomatoes. And I add garam masala and a tiny bit of curry powder.

No access to photos right now...coming soon!