Chicken Tikka Masala

Chicken Tikka Masala
Makes 5-6 servings

This may look like a lot of ingredients, but it is a quick recipe to make (sans the hour marinade)

INGREDIENTS

For the marinade
• 1/2 cup plain yogurt (full fat for easier grilling)
• 1 tablespoon lemon juice or half a lemon
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• ¼ teaspoon allspice
• ½ to1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon freshly ground black pepper
• 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger
• 1 teaspoon salt, or to taste
• 6 boneless skinless chicken tenders or 2 breasts cut into strips
• 3 boneless skinless thighs (for added flavor and it is more authentic)

For the sauce
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 2 teaspoons ground cumin
• 4 teaspoons paprika
• ½ - 1 teaspoon salt, to taste
• 1 (15 ounce) can tomato sauce
• 1 1/2 cup heavy cream or *half and half
• ¼ - 1/2 cup chopped fresh cilantro (to taste)
• 2 dashes of allspice
• 2 dashes of cinnamon
• Dash of cayenne if you like more spice

For this recipe you can either cut the chicken into bite sized pieces and grill on skewers or leave the chicken whole and cut after grilling. I think leaving it whole creates more tender juicier chicken.

Preparation

1. In a bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and teaspoon salt. Pour over chicken, cover, and refrigerate for 1 hour.

2. Preheat a grill for high heat.

3. Lightly oil the grill grate. Grill chicken whole or thread chicken onto skewers, and discard remaining marinade. Start the thigh meat 5 minutes before the tenders. Grill until juices run clear, about 5 minutes on each side.

4. Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for a few minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve over basmati or jasmine rice.

*If you choose to use half and half you may want to decrease the spices by about ½. If you like your food to be boldly spiced (not heat but flavor) then leave the spices as they are above.

(adapted by Kristan from Allreceipes.com)