Friday, April 8, 2011

Chicken Tikka Masala {Winner!!}

Chicken Tikka Masala from Michelle:
(adapted from

1 cup plain yogurt
1 T lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp cayenne pepper
1 1/2 tsp paprika
2 tsp black pepper
1-2 cloves garlic, pressed
1 T fresh ginger (minced or grated on microplane)
1 tsp salt

3 boneless, skinless chicken breasts, cut into bite sized pieces (or more, I have increased the amount of sauce from the original recipe, so depending on how you like your sauce to chicken ratio, you may want to do 4 breasts. I used tenders and left them whole and then cut them into pieces after grilling them).

Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour or up to 8 hours. Grill or cook chicken in frying pan. Discard marinade.

2 T butter
3 cloves garlic, pressed or minced
1 T ginger, freshly grated
1 jalepeno pepper, finely chopped (remove seeds and membranes to reduce heat)
1 green pepper cut into bite sized pieces, optional
2 1/4 tsp ground cumin
2 1/4 tsp paprika
3/4 tsp cardamom
1 T Kasuri Methi (Fenugreek leaves) -- Available at Indian Markets
black pepper to taste
1 1/4 tsp salt
24 ounces tomato sauce
2 cups cream
Fresh cilantro to garnish (optional)

Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Add green pepper and saute until slightly softened. Season with cumin, paprika, cardamom and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and Kasuri Methi and simmer for 10 minutes. Taste at the end to adjust spices as needed. Garnish with fresh cilantro. Serve over hot rice (any rice will do, but Basmati is most authentic).

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