Chicken Tikka Masala

I’m very fond of Indian food and every so often I crave me some chicken tikka masala. Unfortunately, since I live in the boonies, there are no Indian restaurants around here that you can go to when you don’t feel like driving to the city. Fortunately for me (since I have too much time on my hands) I have stumbled upon this good recipe online. It is easy to make and just as good as any Indian restaurants, if not better.

The list of ingredients maybe long but don’t let it intimidate you, it is really not complicated to make. And the spices listed below can be easily found in any grocery stores. You can even tweak the recipe a little bit to suit your own taste.

CHICKEN TIKKA MASALA
INGREDIENTS

Marinade

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon garam masala (Lucky’s has this)
1/2 teaspoon cayenne pepper (add more if you like it extra hot)
2 teaspoons ground black pepper
1 tablespoon minced fresh ginger
1/2 teaspoon salt
3 boneless skinless chicken breasts, cut each breast in half (horizontally) for easy frying.

 Sauce

1 tablespoon butter
2 cloves garlic, minced
1 jalapeno pepper, finely chopped (chop more if you like it mucho caliente)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspon garam masala
1/2 teaspoon salt
1 (15 ounce) can tomato sauce
1 pint heavy cream
fresh cilantro for garnishing


DIRECTIONS
Simply follow these step-by-step directions. I usually talk to an invisible audience while I do these, like I'm in some kind of a Food Network Show. *Talking to an invisible audience is optional.


In a large bowl, combine yogurt, lemon juice, cumin, garam masala, cayenne, black pepper, ginger, and salt.

Stir in chicken, cover, and refrigerate for 1 hour or overnight (for a better marinade).

When it is ready:


Lightly oil a non-stick skillet over medium heat. Remove the chicken from the marinade and fry it until juices run clear, about 5 minutes on each side. Make sure the chicken is not overcooked or undercooked.

Transfer to a cutting board and cut the chicken into bite-size pieces. Set aside.

You are now ready for the sauce


In a large heavy skillet, melt butter over medium heat. Saute garlic and jalapeno for 1 minute.

Stir in the cumin, paprika, garam masala and salt.

Add the tomato sauce and heavy cream, stirring constantly. Simmer on low heat until sauce thickens, about 20 minutes. Taste the sauce and season with salt if necessary.

Stir in the chicken and simmer for 10 minutes.

Voila! Your chicken tikka masala is done!

Transfer to a serving platter and garnish with fresh cilantro.
Best served with basmati rice and/or naan bread (flat bread or pita bread will do if you can’t find naan)