Print

Chicken Tikka Masala Recipe

Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 3 boneless skinless chicken breasts (cut into bite-sized pieces)
  • 4 long wooden skewers (soaked overnight in water)
  • ¼ cup fresh cilantro (chopped, for garnish)
  • Marinade-
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper (or less, to taste)
  • 2 teaspoon ground black pepper
  • 1 tablespoon fresh ginger (minced)
  • 4 teaspoons salt (or less, to taste)
  • Sauce-
  • 1 tablespoon butter
  • 1 garlic clove (minced)
  • 1 jalapeño pepper (finely chopped)
  • 2 teaspoons ground cumin
  • 2 teaspoon paprika
  • 2 teaspoons salt
  • 1 (8 ounces) can tomato sauce
  • 1 cup heavy cream

 

 

Instructions

  1. In a large bowl mix yogurt, lemon juice, cumin, cinnamon, black pepper, cayenne pepper, ginger, and salt.
  2. Add chicken bits and mix well, cover and refrigerate for 1 hour. After 1-hour thread chicken bits onto skewers. Discard the marinade.
  3.  Lightly oil grill grates and preheat the grill to high heat. Put chicken onto the grill and cook until juices run clear (about 5 minutes on each side).
  4.  In a large skillet melt butter over medium heat. Add garlic and jalapeño peppers and sauté for 1 minute. Add 2 teaspoons of cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and heavy cream.
  5. Bring to a boil while stirring reduce heat and simmer for 20 minutes or until the sauce has thickened. Add grilled chicken to the sauce and simmer for 10 minutes. Serve with white rice and garnish with cilantro.

Find it online: https://blogchef.net/chicken-tikka-masala-recipe/