Wednesday, October 6, 2010

Chicken Tikka What??

"Chicken Tikka what?" you say...Yes, Chicken Tikka Masala! It's one of our family favorites in this house. Never heard of it in your home? Well then you need to try it! Like tonight. It's pieces of tender chicken in a lightly spiced cream sauce with tomatoes. It is served over rice and originates from India. So there you have it, now go make it and enjoy! Oh and don't forget the Naan bread it's great for scooping up all the sauce.

Chicken Tikka Masala

  • 1 cup plain Greek yogurt (the thick stuff)
  • 1 tablespoon of lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper ( I only use 1 teaspoon of cayenne and sub the other teaspoon with paprika. You can even use 1/2 teaspoon of cayenne if you think it will be too hot)
  • 2 teaspoons black pepper
  • 1 tablespoon of minced fresh ginger or 3/4 tablespoon of ground ginger
  • 1 teaspoon of salt
  • 3 boneless, skinless chicken breasts cut into large chunks (like if you were going to skewer the chicken for a kabob)
Combine all ingredients except chicken in a large bowl then add chicken and refrigerate for one hour or longer. I have also done this recipe last minute and did not let it marinate and it still turns out great. Now you can either throw it on the bbq or do like I do and just broil the chicken in the oven. Be sure to put some foil down on the broiling pan because the yogurt sauce will burn.
Discard marinade. When chicken is done, cover and set aside.

  • 1 tablespoon of butter
  • 2 garlic cloves, minced
  • 1 jalapeno pepper finely chopped (divided evenly) If you want it really spicy keep the seeds in, if you just want the flavor make sure to remove the seeds. That is usually what I do.
  • 2 teaspoon ground cumin
  • 2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 8-oz can of tomato sauce
  • 1 cup of cream
  • 1/4 chopped cilantro (optional and I usually do not use)
Melt butter in large skillet over medium heat. Saute garlic and 1/2 of jalapeno for one minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled/broiled chicken and simmer for about 10 more minutes or until heated through. At this point I set aside part of the Chicken Tikka Masala for girl who doesn't like her food as spicy as the rest of the family. I sometimes add more cream and tomato sauce to her pan too. Once I've done that I will add the other 1/2 of jalapeno to ours and even throw in some Garam Masala spice mix (McCormick makes it). Serve over hot rice and with some yummy naan bread!

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