Serves 4. “This is an easy recipe for Chicken Tikka Masala – Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread.” — Yakuta
- 1 cup – yogurt
- 1 Tbsp – lemon juice
- 2 tsp – ground cumin
- 1 tsp – ground cinnamon
- 2 tsp – cayenne pepper (use full amount for spice lovers; 2/3x for guests)
- 2 tsp – freshly ground black pepper
- 1 Tbsp –ginger, peeled and finely chopped
- 4 tsp – salt, or to taste
- 3 boneless skinless chicken breasts, cut into 1” cubes
- 4 long skewers
- 1 Tbsp + 1 tsp – butter
- 1 ½ clove – garlic, minced
- 1 jalapeno pepper, finely chopped
- 1 Tbsp – ground cumin
- 1 Tbsp – paprika
- 3 tsp – salt, or to taste
- 1x 12 oz can – tomato sauce
- 1 1/4 cup – heavy cream
- 1/4 cup – cilantro, chopped
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.
Thread chicken onto skewers, and discard marinade. Preheat a grill for high heat and lightly oil the grill grate. Grill about 5 minutes on each side – about 75% cooked. Set aside. (For spice lovers, grill until 95% cooked).
Sauce: 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 (2 minutes if previously 95% cooked). Transfer to a serving platter, and garnish with fresh cilantro.