CHICKEN TIKKA MASALA
Marinade:
1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne pepper
1 tsp freshly ground pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
Sauce:
1 Tbsp butter
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
1 clove garlic, minced
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 8oz. can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
In a large bowl, combine yogurt, lemon juice, 2 tsp cumin,
cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover,
refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate.
Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.
For the sauce: Melt butter in a large skillet. Saute garlic
for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp 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 sprinkle with fresh
chopped cilantro. Serve over rice and naan.
Haylee’s Note:
If you only try one recipe on this blog, this might be the
one I suggest. It is a little time
consuming, but it is excellent. I want
to try doing it again using whole milk instead of cream, just to try making it
a little healthier, but then it probably wouldn’t be as good. Give it a try, let me know what you
think. Thanks Suzanne for the
recipe. For the original recipe click
HERE.
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