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Wednesday, September 7, 2011

Chicken Tikki Masala from

1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts,
 cut into bite-size pieces
4 long skewers

1 Tbsp butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice,
 2 tsp cumin, cinnamon, cayenne, pepper, 
ginger, and 1 tsp salt. Stir in chicken, cover,
 refrigerate 1 hour. Preheat a grill for high heat.
 Lightly oil the grill grate. Thread chicken onto
 skewers and discard marinade. Grill 5 min. 
on each side.

For the sauce: Melt butter in a large skillet.
 Saute garlic for 1 minute. Season with 2 tsp cumin
, paprika and 1 tsp salt. Stir in tomato sauce and
 cream. Simmer on low heat until sauce thickens,
 about 20 minutes. Add grilled chicken, and simmer 
or 10 minutes. Transfer to a serving platter and 
sprinkle with fresh chopped cilantro. Serve over rice.

I made Jasmine rice and seasoned with salt, curry and
chicken bouillon.

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