Chicken Tikka Masala

ImageI found a coworker who loved to cook as much as I did. One day I brought up the idea of trading lunches and he thought it was pretty awesome. At our first lunch trade off, he made chicken tikka masala and I made him baked lemongrass chicken. His tikka masala was pretty legit and he gave me pointers on how to make it which gave me courage to start cooking Indian food again. Indian food has always been one of those cuisines that intimidated me the most. There are so many unique ingredients and unfortunately, I had a very bad experience cooking Indian food for the first time many years ago. I don’t want to share the details as it was mildly depressing.

I genuinely think if I can make this, you can too.

Serves 4

Marinade

  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground black pepper
  • 1 tablespoon minced ginger
  • 1 teaspoon salt
  • 3 large chicken breasts cut into bite size pieces
  • 4 long skewers

sauce

  • 1 tablespoon butter
  • 2 gloves garlic minced
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1/2 cup tomato sauce
  • 1 cup heavy cream

Garnish

  • 1/2 cup chopped cilantro
  • 1/2 cup sliced almonds
  1. In a large bowl, combine all ingredients for the marinade. Stir in chicken, cover, and refrigerate for 1 hour.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  4. Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro and sliced almonds.
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