Thursday, September 3, 2009

Chicken Tikka Masala

Another successful Indian recipe! I altered the original recipe to make it healthier, less saltier, and not so spicy. My nose didn't even run with the amount of heat below. :o) To make it spicier you can double the cayenne pepper and/or garam masala.

Chicken Tikka Masala
Serves 4

1 cup yogurt (plain or vanilla)
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp cayenne pepper
2 tsp freshly ground black pepper
1 Tbsp minced fresh ginger
1/2 tsp salt, or to taste
1 tsp garam masala
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1Tbsp olive oil
4 cloves garlic, minced
1 jalapeno pepper, finely chopped (optional)
2 tsp ground cumin
2 tsp paprika
1 tsp garam masala
1/2 tsp salt, or to taste
2 (8 ounce) can tomato sauce
2 cups fat free evaporated milk, half and half, or cream
1 tomato, chopped, or 1 can diced tomatoes
1/4 cup chopped fresh cilantro

In a large bowl, combine marinade ingredients: yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, garam masala, and salt. Stir in chicken, cover, and refrigerate for a few hours, or overnight.

Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. If you have a meat thermometer, it should be at least 150 degrees F.

Melt olive oil in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, garam masala, and salt. Stir in tomato sauce, diced tomatoes, and evaporated milk. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Serve with basmati rice or naan.

No comments:

Post a Comment