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Chicken Tikka Masala
Difficulty Level: Easy
I know that one of the delights about ordering in is that you get dinner quickly. But sometimes all that is required is a bit of planning ahead. This recipe takes a bit of marinating, but if you've been craving some spicy Indian food, this is an excellent recipe. Once the marinating is done, it doesn't take long to make at all.
My husband goes on a rowing weekend every year with a bunch of people from his rowing club and everybody gets assigned a meal. This year, he (meaning me) is responsible for providing the main course for one of the dinners. Two bites into this dinner and he said this is what he wanted me to make. I'm going to have to cut back a bit on the spice I think, because it was mighty hot the next day.
I made it with chicken, but I plan to make it for my kids with tofu, and I know it will be wonderful. I adapted this recipe a bit, I was amused that it called for low-fat yogurt and whipping cream. I used half and half, so it tends to curdle a tiny bit, but it doesn't change the taste, only the appearance.
INGREDIENTS
| 1 cup | plain low-fat yogurt |
| 1 tbsp | lemon juice |
| 4 tsp | ground cumin, divided |
| 1 tsp | ground cinnamon |
| 2 tsp | cayenne pepper |
| 2 tsp | coarse ground black pepper |
| 1 tsp | ground ginger |
| 4 tsp | kosher salt, divided |
| 3 | boneless, skinless chicken breasts, cut into bite-size pieces |
| 1 tbsp | butter |
| 3 cloves | garlic, minced |
| ½ large | jalapeno pepper, finely chopped, seeds and white inner membrane discarded |
| 2 tsp | paprika |
| 1 cup | pureed tomato |
| 1 cup | half and half cream |
| ½ bunch | fresh cilantro, chopped |
| 2 teaspoons | kosher salt. |
PREPARATION:
- In a large bowl, blend together 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger and 2 teaspoons kosher salt. Mix in the yogurt and lemon juice until spices are well incorporated. Add the chicken and mix well, so that the chicken is well-covered with the marinade. Cover and refrigerate for 1 hour.
- In a medium-sized skillet, melt the butter over medium-heat. Add the garlic and jalapeno, stir-frying until the garlic is lightly toasted. Season with the remaining 2 teaspoons cumin, paprika and 2 teaspoons kosher salt. Stir in the tomato sauce and cream. Add in the chicken, along with the marinade. Simmer over low heat for approximately 25 minutes, until sauce thickens, stirring occasionally. Stir in the chopped cilantro, reserving a small amount of chopped cilantro for garnish, and simmer an additional 5 minutes. Transfer to a serving platter, garnish with the remaining cilantro, and serve over steamed rice.
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