Tuesday, October 15, 2013

Chicken Tikka Masala Recipe

Several of my friends have requested my recipe for this, so here it is! Enjoy!


*No need to go to a special store for any of this. You can get these ingredients at most grocery stores. I generally shop at Walmart or Winn Dixie and they always have everything I need including the Basmati rice and Naan.. :)

  •  1 Cup Plain Yogurt
  • 1 Tablespoon Lemon Juice
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Ground Cinnamon
  • 1-2 Teaspoons Cayenne Pepper To Taste (2 tsp will be very spicy, 1 will be mild. I tend to use 1 1/4tsp)
  • 2 Teaspoons Ground Black Pepper
  • 1 Tablespoon Ginger
  • 2 Teaspoons Salt (Or to taste.)
  • 3 Boneless, Skinless Chicken Breast Cut Into Bite Size Pieces
  • 1 Tablespoon Unsalted Butter
  • 1 Tablespoon Minced Garlic
  • 2 Teaspoons Ground Cumin
  • 2 Teaspoons Paprika
  • 1 (8oz) Can Tomato Sauce
  • 1 Cup Heavy Whipping Cream
  • Cilantro ( You can use fresh or dry. This will be put on top after cooked so sprinkle to your desire.)

Directions For Marinade

In a large bowl, combine 1 cup yogurt, 1 tbsp lemon juice, 2 tsp cumin, 1 tsp cinnamon, 1-2 tsp cayenne pepper, 2 tsp black pepper, 1 tbsp ginger, and 1 tsp salt. Stir and then mix in chicken. Cover and refrigerate for one hour minimum.

Directions for Chicken
Grease skillet and place cut chicken breast pieces inside. Be sure to use a spatula or slotted spoon when you put the chicken in the pan to remove excess marinade. You don't want all of that in your pan. Some of it on the chicken is perfectly fine. Cook the chicken until white, no pink showing. Remove from heat and add to sauce once it's completed.

Directions For Sauce
Melt butter in a large heavy skillet over medium heat. Saute 1tbsp minced garlic for 1 minute, stir in 1 8oz can of tomato sauce and 1 cup whipping cream. Season with 2 tsp cumin, 2 tsp paprika, and 1 tsp salt. Simmer on low heat until sauce thickens (about 20 minutes). Be sure to stir occasionally. When the sauce is ready add the chicken and simmer for 10 minutes. Remove from heat and garnish with cilantro before serving over Basmati rice.

* Best served with Naan. (I love the garlic Naan myself. I get it in the bakery at Walmart.)