Sunday, March 15, 2009

Chicken Tikka Masala

**recipe from My Kitchen Cafe**

2 chicken breasts*
1 c. plain yogurt
1 T. lemon juice
2 t. cumin
1 t. cinnamon
2 t. black pepper
1 T. minced ginger
1 t. salt
1 t. cayenne
1 t. paprika

Marinate chicken for 1 hr, then grill or fry chicken.**

1 T. butter
1 clove minced garlic
1 chopped jalapeno
2 t. cumin
2 t. paprika
½ t. salt
8 oz tomato sauce
1 c. cream
¼ c. chopped cilantro

  1. Melt butter, then sauté garlic and jalapeno for 1-2 minutes.
  2. Add cumin, paprika, salt, fry for a minute.
  3. Add tomato sauce and cream.
  4. Simmer over low heat until thickened (about 20 minutes).
  5. Add chicken and simmer 10 minutes, add cilantro before serving.

    *I cut my chicken into strips about ¾ in. thick before marinating, then cut it into bite-sized pieces after cooking.
    **I like to broil the chicken—5 minutes on the first side, 4 minutes on the other.


Elliott said...

i've found coconut milk works great instead of cream.

Mary Beth said...

I made this for dinner yesterday, with the addition of 1 1/2 chopped bell peppers from the farmers' market. The marinade scared me at first--it was kind of a dingy grey--and I think I should have broiled or grilled instead of sauteeing the chicken, but at the end it turned out really well! Thanks for the recipe. :)