| source | allrecipes.com: Chicken-Tikka-Masala by Yakuta (with modifications) |
| cookTime | 50 |
| prepTime | 30 |
Chicken Tikka Masala
Chicken tikka
| 1 cup | yogurt |
| 1 tbsp | lemon juice |
| 2 tsp | garam masala |
| 1 tsp | ground cumin |
| 1/2 tsp | turmeric |
| 2 tsp | cayenne, or to taste (or minced hot chili) |
| 2 tsp | ground black pepper |
| 1 tbsp | minced fresh ginger (or 1 tsp ground) |
| 1 tsp | salt |
| 3 | boneless skinless chicken breast (or thigh equiv.) |
Sauce
| 1 tbsp | butter |
| 3 | cloves garlic |
| 1 | onion |
| 1 | jalapeño or other hot chili |
| 1 tsp | ground cumin |
| 1 tsp | paprika |
| 2 tsp | garam masala |
| 1/2 tsp | salt |
| 1 (8 oz) can | tomato sauce |
| 1 cup | coconut milk (or heavy cream) |
Recommended accompaniments
| Naan | |
| Basmati, Jasmine, or other rice |
Directions
- Cut chicken into bite-sized pieces. Combine first set of ingredients (yogurt, lemon juice, garam masala, cumin, turmeric, cayenne, black pepper, ginger, and salt) in a bowl. Mix in chicken. Marinate overnight, or at least one hour.
- Preheat grill for medium-high (450F for an oven). Place chicken on skewers.
- Oil the grill. Grill chicken until juices run clear, about 5 minutes per side (or in the oven, place the skewers in/over a roasting or drip pan, and cook until it’s done, about 10-15 minutes). Be aware that it may stick.
- Melt butter at medium heat. Saute garlic, chili, and onion for one minute. Add spices (cumin, paprika, garam masala, salt). Stir in tomato sauce and coconut milk. Once simmering, reduce temperature and simmer until thickened, about 20 minutes. Add in the cooked chicken, simmer another 10 minutes. Serve.