Chicken Tikka Masala

Chicken Tikka Masala

3 boneless, skinless chicken breasts
1 cup plain yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
2 tsp cayenne pepper2 tsp. black pepper
1/2 tsp ground ginger
3 tsp salt

Sauce
1 Tbsp butter
1 Tbsp minced garlic
1 jalapeno pepper (finely chopped)
(I used 2 Tbsp of chopped, canned jalapeno, because I didn’t want to have to mess with a real jalapeno and gloves, etc)
2 tsp ground cumin
2 tsp paprika
2 tsp salt
1 (8 oz) can tomato sauce
1 cup heavy cream

(My husband and I like more sauce to go over our rice, so the next time I make it I will double the sauce part of the recipe)

Step 1
Cut chicken breasts up into bite size pieces and toss in a large zip lock bag.  Set aside.

Step 2
In a medium bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt.  Stir to thoroughly combine.

Step 3
Pour into zip lock bag with chicken.  Seal tight and shake and move chicken in bag to evenly coat.  Place in fridge and marinate at least one hour.

Step 4
After chicken has marinated for at least an hour, dump into large frying pan (marinade included) and cook on medium-high heat until chicken is done and cooked through.

Step 5
Place chicken in strainer and let remaining marinade drip off.  DO NOT rinse.

Step 6
In a large sauce pan, melt butter.  Add in finely diced jalapenos and minced garlic and saute for 1 minute.

Step 7
Next, add the cumin, paprika and salt.  Stir to evenly combine.

Step 8
Add tomato sauce and heavy cream to sauce pan.  Stir to evenly combine.  Once the sauce has started to bubble, turn heat down to low and let simmer for about 20 minutes.  Stir occasionally so cream does not burn on the bottom.

Step 9
Add chicken to sauce and stir to evenly coat and combine.  Let simmer a little more if needed until sauce is thickened.

Serve over Jasmine Rice and Garlic Naan (both of these can be found in the freezer section at Trader Joe’s).

Serves 4