Both Shanti and Ashok love Chicken Tikka Masala and I was thrilled when I got this recipe which is easy and tastes as good as in restaurants.- MarketPlace President, Pushpika Freitas
1 cup plain yogurt
2 tablespoons lemon juice
2 tbs each: ground cumin, red pepper, black pepper
1 teaspoon each: cinnamon, salt
1 piece ginger root, minced
1 ½ pounds boneless, skinless chicken breasts
1 teaspoon unsalted butter/veg oil
2 cloves garlic, minced
1 jalapeno chilli, minced – chili powder will do
2 teaspoons ground coriander
1 tsp each: Ground cumin, paprika, garam masala
1 can (8 ounces) tomato sauce
1 cup whipping cream
¼ cup chopped fresh cilantro
A favorite and easy Chicken Tikka Masala
Combine all marinade ingredients with chicken and refrigerate for at least 1 hour – overnight is better.
Grill on skewers turning occasionally – discard marinade. Or in winter bake in dish with marinade until cooked thoroughly – about 8 minutes and then broil to brown the chicken a little- another 5 minutes. All this can be done a day or more before and refrigerated.
Melt butter/oil over medium heat, add garlic, jalapeno cook 1 minute. Stir in coriander, cumin, paprika, garam masala and salt. Stir in tomato sauce. Simmer 15 minutes. Stir in cream. Simmer until sauce thickens, about 5 minutes. Add Salt to taste.
Remove chicken from skewers and add to sauce. Simmer 5 minutes. Serve with rice or naan.