Chicken Tikka Masala Recipe

As requested, here is the recipe for Chicken Tikka Masala that I brought at the DFW event on July 31st. This recipe serves 4. If you are a vegetarian, try using paneer instead. You can find it at Indian markets or make your own.



Ingredients
• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 tablespoon garam masala
• 1/2 teaspoon cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 1 teaspoons salt (or to taste)
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers

• 1 tablespoon butter
• 2-3 cloves garlic, minced
• 1/2 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt (or to taste)
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 8 oz can diced tomatoes
• Fresh cilantro (optional)
• Basmati rice

Directions
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, garam masala, cayenne, black pepper, ginger, and 1 teaspoon salt. Stir in chicken. Cover, and refrigerate for at least 1 hour (overnight is best)
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. Pan frying (w/out skewers) works well if you do not have a grill.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 1/2 teaspoon salt. Stir in tomato sauce, diced tomatoes and cream. Simmer on low heat until sauce thickens/reduces, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Serve with basmati rice and garnish with fresh cilantro.

This was modified from the original recipe here on allrecipes.com.