Chicken Tikka Masala
Times:
Active: 45 min total
Marinating: 1 day
Grill: 8 min.
Simmer: 25 min.
Start to Finish: 1 day
Active: 45 min total
Marinating: 1 day
Grill: 8 min.
Simmer: 25 min.
Start to Finish: 1 day
Ingredients:
| 6 | chicken thighs | |
| 6 | Tbl | yoghurt |
| 1 | tsp | chili powder |
| 1 | Tbl | garlic paste |
| 2 | Tbl | ginger paste |
| 1 | tsp | cumin |
| 1 | tsp | garam masala |
| 5 | tsp | lemon juice |
| 1 | Tbl | unsalted butter |
| 2 | cloves | garlic (minced) |
| 1 | jalapeno | |
| 2 | tsp | coriander |
| 1 | tsp | paprika |
| 1 | tsp | garam masala |
| .5 | tsp | salt |
| 8 | oz | tomato sauce |
| 1 | Cup | cream |
| .25 | Cup | cilantro (chopped) |
Directions:
Cut chicken into little cubes.
In a large bowl mix together: yoghurt, chili powder, garlic paste, ginger paste, cumin, garam masala and lemon juice. Add the chicken and refrigerate for at least one hour. Marinating the chicken overnight yields much better results.
At least thirty minutes before grilling the chicken, soak several wooden skewers in water.
Melt the butter in a large deep skillet over medium heat. Add the garlic and jalepeno and cook for one minute.
Stir in coriander, paprika, garam masala and salt.
Stir in tomato sauce and simmer 15min.
Stir in cream and simmer for about 5min until the sauce begins to thicken.
Meanwhile, heat grill to medium-high.
Remove chicken from refrigerator and skewer it.
Grill the chicken about 8min. Turn it regularly and make sure it does not get overcooked. I usually undercook it on the grill as it will cook more in the sauce. Overcooking it will give you dull dry chicken.
Remove chicken from skewers and add to sauce. Simmer for about five more minutes.
Sprinkle the cilantro on top and server.
