Chicken Tikka Masala with Basmati Rice
Source of Recipe
Chicago Tribune
Recipe Introduction
This ROCKS!
List of Ingredients
serves 4
1 1/2 to 2# boneless skinless chicken breast, cut into 1" cubes
6-8 bamboo skewers (pre-soaked in water) / or metal
Marinade Ingredients:
1 C plain yogurt
2 T lemon juice
2 teaspoons each: ground cumin, ground red pepper, fresh ground black pepper
1 teaspoons each: ground cinnamon, salt
1 piece (1/2" long) ginger root, peeled and minced
Sauce: (I double this)
1 T unsalted butter
2 cloves garlic, minced
1 jalapeno chili pepper, minced (with seeds for addded heat)
2 teaspoon corrinader
1 teaspoon each: ground cumin, paprika, *garam masala
1/2 t salt
1 8oz can tomato sauce
1 C whipping cream (carton)
Recipe
Make Marinade:
combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl / zip lock bag. Stir in chicken. Marinate for one hour
Soak skewers in water for at least 30 minutes.
Thread chicken on skewers and discard marinade.
For Sauce: (double)
Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.
Stir in: corriander, cumin, paprika, *garam masal and salt. Stir in tomato sauce, simmer 15 minutes.
***Remove from heat until 5 minutes before chicken is done grilling.
Stir in whipping cream, simmer until sauce thickens, about 5 minutes.
3) Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.
4) Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over *Basmati rice.
*Garam masala and Basmati rice can be found in Indian markets
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