Chicken Tikka Masala
CATEGORIES
INGREDIENTS
  • Cooking Time: 60
  • Servings: 4
  • Preparation Time: 30
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons garam masala
  • 1 teaspoons salt, or to taste
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups half and half
  • 1/3 cup chopped fresh cilantro
DIRECTIONS
  1. 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.
  2. Preheat oven to 375.
  3. Spray a baking dish with non-stick spray and place chicken in dish. Discard marinade. Bake 25 minutes. Remove from the oven.
  4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, garam masal and salt. Stir in tomato sauce tomato paste and half and half. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.